Dairy-Free Turkey with Rye Stuffing
 
Prep time
Cook time
Total time
 
To safely infuse the stuffing with turkey flavor, it's cooked next to the turkey, instead of inside of it. However, there are instructions for cooking it separately too.
Author:
Recipe type: Entree
Cuisine: American
Serves: 12 servings
Ingredients
  • 1 (12 to 14-pound) turkey
  • 1 pound dairy-free light rye bread, day old and cubed
  • ½ pound dairy-free dark rye bread, day old and cubed
  • 1-1/2 cups onion, diced
  • 2 large cooking apples, peeled and chopped
  • 1 cup celery, chopped
  • 3 large garlic cloves, minced
  • ½ cup dairy-free buttery spread or sticks
  • ¾ cups salted mixed nuts
  • 2 tablespoon dried parsley
  • 2 teaspoon salt
  • 3 teaspoon dried thyme
  • 1½ teaspoons rubbed sage
  • ¾ teaspoon dried rosemary, crushed
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 3½ cup chicken broth (like Pacific Foods)
  • 2 tablespoon olive oil
Instructions
  1. Place the bread cubes in a large bowl. Sauté the onions, apples, celery and garlic in the butter until tender. Add to the bread cubes. Add the nuts, seasonings and enough Pacific Free Range Chicken Broth to moisten. Mix well.
  2. Brush the top of the turkey with some oil. Cover lightly with tented foil. Bake in a 325° oven for 4 hours. Remove Turkey from the oven and siphon off most turkey drippings from pan. Add stuffing to sides of Turkey so that they will cook together 1 final hour or until meat thermometer reads 185°. Brush with oil occasionally.
  3. Separate the Turkey from the Stuffing before slicing.
Notes
NOTE: Additional stuffing can be baked in a greased 2 quart casserole dish. Cover and cook in a 325° oven for 1 hour and then uncovered for 10 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/turkey-with-rye-stuffing