Roasted Turkey With Matzoh Stuffing And Potatoes
Servings: 1
Ingredients
- 1 large Turkey, defrosted, cleaned and dried
- 1 box matzohs, crunched in a large bowl or pot
- 1 large onion, diced
- 1 cup carrots, diced
- 3 stalks celery, sliced
- 1 pound mushrooms, sliced
- 2 tablespoons oil
- 1 large egg, lightly beaten
- 2 cups chicken stock (or more)
- 6 potatoes, (peeling is optional), sliced 1 1/2 inches thick
- garlic powder, onion powder, paprika, any other spices you love.
- Non-stick vegetable spray
- Cooking twine
Instructions
- Preheat oven to 350° F for conventional ovens, 325° F on “convection roast” for convection ovens.
- Spray a large roasting pan with the non-stick vegetable spray.
- Place sliced potatoes on the bottom of the pan.
- Place the turkey on top of the potatoes.
- Heat the oil in a large skillet.
- Add the onions, celery, and carrots and sauté until soft.
- Add the mushrooms and sauté until cooked through.
- Add the vegetables to the crunched matzoh.
- Mix to combine.
- Add the chicken stock.
- Mix until the matzoh is softened.
- Add additional stock if necessary.
- Add the egg to the matzoh mixture, and stir until thoroughly combined.
- Stuff the bird with the prepared stuffing.
- Tie the legs of the turkey together with the cooking twine.
- Spray the outside of the bird with non-stick vegetable spray.
- Sprinkle spices on top of the turkey.
- If cooking in a conventional oven, cover with foil, if using a convection oven bake uncovered for 15 minutes per pound.
- You can check if the turkey is done by inserting a cooking thermometer in the meatiest part of the leg.
- The temperature should register 170° F.
- If you like a crispier skinned turkey, remove the foil during the last 30 to 40 minutes of baking.
- Remove stuffing from cavity.
- Slice and serve with pan juices.
Tips
NOTE
- Remove stuffing from turkey before storing if preparing the turkey in advance.