Image of Turkey with Seven Grain Bread and Squash Stuffing

Turkey with Seven Grain Bread and Squash Stuffing

Squash, kale and smoke-flavored almonds are combined with 7-grain bread cubes for the stuffing.
Prep Time
30 minutes
Total Time
3+ hours
Calories Per Serving
270

Ingredients

  • 10 slices multi-grain bread, cut into ½-inch cubes
  • ⅓ cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 4 cups chopped fresh kale
  • 1-½ pounds peeled butternut squash, seeded, cubed
  • 2 tablespoons finely chopped fresh sage
  • ¾ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ½ cup chopped smoke-flavored almonds
  • 1 can (14.5 ounces) chicken broth
  • 16 pounds BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
  • Non-stick cooking spray

Directions

  1. Preheat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.
  2. Melt butter in large skillet on medium heat. Add onion and celery. Cook and stir 5 minutes, or until crisp-tender. Stir in kale and squash. Cover; cook 6 minutes, or until kale wilts, stirring occasionally. Stir in sage, salt and pepper.
  3. Combine bread cubes and vegetable mixture, almonds and broth in large bowl.
  4. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
  5. Drain juices from turkey; pat dry with paper towels.
  6. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing.
  7. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
  8. Bake 4 to 4½ hours, or until meat thermometer reaches 165°F when inserted in center of stuffing and 180ºF when inserted in deepest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2½ hours to prevent overcooking of breast.
  9. Let stand 15 minutes before removing stuffing and carving.
TwitterFacebookPinterest

Ingredients

  • 10 slices multi-grain bread, cut into ½-inch cubes
  • ⅓ cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 4 cups chopped fresh kale
  • 1-½ pounds peeled butternut squash, seeded, cubed
  • 2 tablespoons finely chopped fresh sage
  • ¾ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ½ cup chopped smoke-flavored almonds
  • 1 can (14.5 ounces) chicken broth
  • 16 pounds BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
  • Non-stick cooking spray

Nutritional Facts

People Served
16
Carbs Per Serving
12g
Cholesterol Per Serving
80mg
Dietary Fiber Per Serving
1g
Protein Per Serving
25g
Saturated Fat Per Serving
5g
Sodium Per Serving
270mg
Sugar Per Serving
2g
Total Fat Per Serving
14g
Trans Fat Per Serving
0g