Turkey Blessed Issue 281
  • Cook Time
  • Prep Time
  • 10 to 12Servings


1 (20-pound) turkey

  • 1/2 cup canola oil

  • Coarse salt and freshly ground pepper

Dried apricot and hazelnut stuffing

  • 2 cups chicken stock

  • 1 cup dried apricots

  • 12 cups fresh bread, cubed 

  • 3/4 cup roasted hazelnuts, chopped 

  • 2 eggs, lightly beaten

  • 1 tablespoon fresh thyme, chopped

  • 1 teaspoon garlic, minced

  • Coarse salt and freshly ground pepper

Thyme gravy

  • 2/3 cup butter

  • 1/4 cup all-purpose flour

  • 4 cups chicken stock

  • 1 teaspoon garlic, minced

  • 2 teaspoons finely chopped fresh thyme 

  • Coarse salt and freshly ground pepper


Preheat oven to 375°F. Rinse turkey and pat dry with paper towels. Set aside.

For stuffing, in saucepan over medium-high heat, bring stock to boil. Add apricots and pour into small bowl, set aside to cool. Strain and reserve stock. Dice apricots and combine with remaining stuffing ingredients. Stuff turkey with mixture. Rub turkey with oil and season with salt and pepper. Place in oven and roast for approximately 4 hours or until internal temperature of stuffing reaches 152°F.

For gravy, in large saucepan over low heat, combine butter with flour. Set aside.
In another pot, bring to boil, stock, garlic and thyme and gradually whisk into butter mixture. Cook over medium heat until desired consistency. Reduce heat and simmer for another 20 minutes. Season to taste.