Boneless Stuffed Turkey Recipe
You can fit more stuffing in a boneless turkey and have an easier time
carving it. Visually, it looks just like a regular stuffed turkey so you
guest will never know. This
recipe was designed for a counter-top roaster oven but a standard oven is just as well.
Ingredients:
Stuffing:
-
1 medium sweet onion, diced
-
1-1/2 cups (about 3 large stalks) celery, diced
-
1/2 cup (1 stick) butter
-
3-1/2 cups (about 2 14-ounce cans) chicken broth
-
1 tsp ground sage
-
1 tsp dried thyme
-
1/4 tsp freshly ground pepper
-
2 cups dry bread cubes
-
2 cups dry cornbread cubes
-
Kosher salt to taste
-
1 cup whole berry cranberry sauce
-
Poultry Seasoning Blend:
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1 tsp ground sage
-
1 tsp dried thyme
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1 Tbsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 Tbsp paprika
-
1 (12 to 14 pounds) turkey, deboned (see Note)
-
1 tsp browning sauce (such as Gravy Master or Kitchen Bouquet)
-
1 Tbsp melted butter
Preparation:
Prepare Stuffing:
Put sweat onions and celery in 1/2 cup of butter until limp. Add chicken
broth, sage, thyme, and pepper. Stir to combine. Remove from heat. Fold in bread and cornbread. Taste and
add salt if necessary. Fold in whole berry cranberry sauce. Let stuffing cool to
room temperature.
Poultry Seasoning Blend:
Combine sage, thyme, kosher salt, pepper, garlic powder, onion powder,
and paprika.
Preheat countertop roaster oven to 400 F.
Turkey:
Open de-boned turkey and place meat-side down, skin-side up on the work
surface. Combine browning sauce with melted butter and brush over the entire
exterior skin of the turkey. Sprinkle two-thirds of poultry seasoning spice mix
on the skin of the turkey. Turn turkey over and sprinkle remaining spice mix on
meat side.
Mound cooled stuffing on meat side of turkey. Pull skin together over
stuffing. Sew closed using cooking string or secure with a metal skewer.
Place stuffed turkey on rack in countertop roaster oven, making sure the
lifter handles are in the upright position. Turn down temperature to 350 F. Bake
for about 2 hours or until meat thermometer in the thickest part of the meat
registers 180 F. If necessary, turn up temperature to 400 F. during the last
half hour of cooking to promote browning.
Yield: 8 to 10 servings
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