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Nov 172011
 

Kahlua Turkey And Stuffing

This recipe hails from a Kahlua recipe book I found somewhere in my trips to the thrift store and sounds good!

 

Stuffing:

3 qts coarse day old bread crumbs
¾ cup butter
2 cups chopped onions
2 cups celery
1 cup chopped mushrooms
2 cups raisins
1 cup browned crumbled sausage
½ to ¾ cup turkey broth, or chicken
½ cup chopped pecans
1/3 cup Kahlua
¼ cup chopped fresh parsley
2 teas dried thyme, crushed
2 teas grated orange peel
1 teas salt
½ teas dried sage
½ teas pepper

Bake bread crumbs  in a preheated 350 degree oven for 5 minutes; stir and cook for another 5 minutes or until lightly toasted. Remove from oven and place in a large mixing bowl. In a large skillet, melt butter, add veggies and saute lightly. Remove from heat and add the remaining ingredients. Pour over the bread, toss to moisten evenly, adding extra broth if necessary and your stuffing is ready for the bird.

Turkey:

12-14 lb turkey
1/3 cup apricot jam
1/3 cup kahlua

Stuff and truss the turkey. Make the glaze by placing the jam in a small food processor and process until smooth, add Kahlua and mix well. Use this as a baste throughout the cooking period. Cook turkey according to package directions for a stuffed bird and enjoy a nice white Russian while cooking up your Kahlua turkey!

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