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Apple Walnut and Raisin Dressing

4 oz. Butter
2 cups Onion, small dice
2 cups Celery, small dice
2–3 Bay leaves
1/2 tsp. Ground sage
1 tsp. Thyme leaves
2 cups Granny Smith apples, peeled and diced
1 cup Raisins
1/2 cup Walnuts, chopped
4 cups Day-old bread cubed and toasted
4 cups Cornbread
3 1/2 cups Turkey or chicken stock
1/4 cup Parsley, chopped
Salt to season
Fresh ground pepper o season

Method
Preheat oven to 400 degrees F. Rinse turkey well under cold running water. Pat dry with paper towels. Rub turkey with olive oil. Season with salt and pepper. Place a rack in a large roasting pan. Place turkey breast side down and roast for the first 45 minutes at 400 degrees F. Carefully turn turkey over and reduce heat to 325 degrees F. Roast for 2 - 2 3/4 hours or until done. To test doneness insert probe thermometer, breast meat should register 165 degrees F and the thigh 180 degrees F. Allow roast turkey to rest for 20 minutes before slicing.

To prepare Chef Larry's Apple Walnut Raisin Dressing, melt butter over medium high heat in a large saute pan or skillet. Add diced onions and celery, saute until tender. Add apples and raisins and saute briefly. Stir in bay leaves, sage and thyme, cook for 2–3 minutes. Remove from heat and cool slightly. In a large mixing bowl, combine walnuts, bread cubes, corn bread and parsley. Add cooled apple mixture. Moisten with stock while mixing until desired consistency is achieved. Season with salt and fresh ground black pepper. Transfer to a lightly buttered baking dish or pan. Bake covered at 375 degrees F. for 25 – 30 minutes. Serve dressing on the side or stuff roasted turkey just before service.

Makes 10 -12 Servings

Chef Larry's Turkey Tips Purchasing
When selecting a turkey, allow for 1 – 1 1/4 lbs. per person. Consider the convenience of fresh vs. frozen.

Thawing
Thaw frozen turkeys under refrigeration. Rinse fresh turkeys thoroughly under cold running water and pat dry with paper towels.

Roasting
Roasting times for unstuffed turkeys:
10 – 12 lbs. 2 1/2 - 3 hours
12 – 14 lbs. 2 3/4 - 3 1/2 hours
14 – 16 lbs. 3 - 3 3/4 hours
16 – 18 lbs. 3 1/2 - 4 1/4 hours
18 – 20 lbs. 3 3/4 - 4 1/2 hours
20 lbs. + 3 3/4 - 4 1/2 hours

Stuffing
If stuffing a turkey, do so right before roasting stuffing the turkey loosely.

Roasting times for stuffed turkeys
Roast stuffed turkey an additional 30 minutes for birds weighing 16 lbs. or less Roast stuffed turkey an additional 60 minutes for birds weighing more than 16 lbs.

General

Allow roast turkey to rest for atleast 20 minutes before carving.
Use pan drippings to make or enhance turkey gravy.
Use a large ample pan with a rack if available to roast turkey.
If using a foil pan, double it for strength.

Storing leftovers
Remove left over turkey meat from carcass before and store immediately under refrigeration.