Tuesday, November 16, 2010

Roast Turkey with Artichoke Stuffing

1 large onion, peeled and diced
6 ribs celery, sliced
1 cup STAR Originale Olive Oil
3 (6 oz.) packages stuffing mix for turkey (such as Stove Top)
4 cups chicken broth
2 (14.75 oz.) jars CARA MIA Artichoke Hearts in Water, drained and roughly chopped
salt and pepper
1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry

Preheat oven to 325ºF.

In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.

Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.

Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Allow turkey to stand at room temperature for 15 minutes before carving.

Makes about 12 servings

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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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