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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 12 |
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Directions: Preheat the oven to 325F degrees. To make the stuffing, heat
the butter in a medium saucepan over medium heat. Add the
bell peppers, onion, and garlic and cook until crisp-tender. Stir
in the chili peppers, parsley, salt, and red pepper. In a large
bowl, combine the vegetable mixture with the bread cubes and
cheese. Add enough broth to moisten and toss to combine.
Prepare the turkey for roasting, lightly stuffing the neck and
body cavities. Roast the stuffed turkey according to the
package directions or a turkey roasting recipe. Let the
turkey stand for 15 to 20 minutes before carving.
| Ingredients:
1/3 Cup(s) Unsalted butter or margarine
2 medium Red bell peppers, seeded
1/2 Cup(s) Chopped onion
5 large Cloves garlic, minced
8 Ounce(s) Diced green chili peppers
1/4 Cup(s) Chopped parsley
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground red pepper
8 Cup(s) Dried wholewheat bread cubes
1 1/2 Cup(s) Shredded cheddar cheese
1 Cup(s) Chicken broth
16 Pound(s) Turkey, thawed |
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