Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
1. A 12 to 14 lb. kosher fresh turkey, with giblets removed. (If frozen, follow the defrosting procedure as stated on the packaging.) Use the giblets with some celery, carrot and dill to create a stock, ahead of time. This will be used to infuse the stuffing and be the basis for tasty gravy, as well as liquid for the bottom of the roasting pan during the cooking process.
2. Extra virgin olive oil with optional melted butter for initial basting of the bird.
3. Salt and pepper
4. Turkey or chicken stock will be used for the bottom of the pan when roasting, as well as to moisten the stuffing below. To make your own stock, boil the neck and giblets with water, salt, chopped onion, garlic, celery and carrots for about 1 hour. Drain and your are ready to go.
5. Onion, lemon, rosemary, thyme, and garlic for stuffing the turkey as it cooks. Prepare the ingredients below for the bread stuffing in a separate pan.
6. Parsley finely chopped, diced celery, diced onion, sliced sage, dried bread cubes, chopped garlic, cooked chestnuts, your favorite sausage without casing, chopped mushrooms, eggs, turkey or chicken stock, diced apple, chopped walnuts or pecans, salt and pepper to taste. There are a host of combinations that you may choose to use or eliminate depending on your preference. Unless everyone is on board, I wouldn’t make the stuffing spicy. The amount of each ingredient has been omitted, as it would depend on your taste and number of guests.
7. For a unique pizza lover’s stuffing, make some focaccia bread with your favorite pizza dough recipe. Cut up the bread into cubes; spread it on a baking sheet and place in the oven to crisp up.
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and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
