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Turkey with Stuffing Provençal

Turkey with Stuffing Provençal

5 1

Tired of the same old stuffing?  Then try this flavorful, Mediterranean-inspired recipe featuring tomato, garlic, and olives.  Plus, this recipe will guide you to a perfectly moist and juicy turkey too.

serves 7 people

Ingredients

cost per recipe: $19.00

The price is determined by the national average.

  • 1/4

    cup olive oil

  • 3

    medium onion, chopped (about 1 1/2 cups)

  • 6

    cloves garlic, minced

  • 1

    can (14.5 ounces) whole peeled tomatoes, cut up

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

  • 8

    ounces bag Pepperidge Farm® Herb Seasoned Stuffing

  • 8

    ounces bag Pepperidge Farm® Cornbread Stuffing

  • 1/2

    cup sliced, pitted black olives

  • 1

    whole turkey (about 14 pounds)

  • 2

    cans (13.8 ounces each) Campbell's® Turkey Gravy or 3 1/2 cups Swanson® Turkey Gravy

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch skillet over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.  Stir in the tomatoes and broth and heat to a boil.  Remove the skillet from the heat.  Add the stuffing and olives, if desired, and mix lightly.

Step 2

Remove the package of the giblets and neck from the turkey cavity.  Rinse the turkey with cold water and pat dry with a paper towel.  Spoon the stuffing mixture lightly into the neck and body cavities.*  Fold the loose skin over the stuffing.  Tie the ends of the drumsticks together.

Step 3

Place the turkey, breast-side up, on a rack in a shallow roasting pan.  Brush the turkey with additional oil.  Season the turkey as desired.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.

Step 4

Roast at 325°F. for 4 1/2 to 5 hours or until the thermometer reads 165°F. and the drumstick moves easily, basting occasionally with the pan drippings (use an instant read thermometer to make sure the center of the stuffing reaches 165°F.).  Begin checking for doneness after 4 hours of roasting time.  Let the turkey stand for 10 minutes before slicing.

Step 5

Heat the gravy in a 1-quart saucepan over medium-high heat until hot and bubbling.  Serve the gravy with the turkey and stuffing.

Recipe Tips

  • *Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.
  • Tip: Stir 1/4 cup pan drippings into the gravy.
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Made With
Pepperidge Farm® Cornbread Stuffing

Pepperidge Farm® Cornbread Stuffing

BUY NOW
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW
Campbell's® Turkey Gravy

Campbell's® Turkey Gravy

BUY NOW
Campbell's® Condensed Chicken Broth

Campbell's® Condensed Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • olson.janeen

    November 25, 2005

    Turkey with Stuffing Provençal

    would leave out corn bread stuffinf and black olives but add extra peperidge bread stuffing

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