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Serves 12


2 tablespoons butter

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1 medium onion, peeled and minced

2 ribs celery, finely chopped

8 cups French-bread cubes

2 large, tart, red apples, such as Winesap or Jonathan

½ cup raisins

½ cup chopped walnuts

2 tablespoons peeled and grated ginger

1 teaspoon dried thyme, crushed

¾ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup chicken broth, divided

Turkey and glaze:

1 (14-pound) turkey, giblets removed, washed and patted dry

¼ cup chicken broth

4 tablespoons butter

2 teaspoons peeled and grated ginger

¼ teaspoon salt

Freshly ground black pepper to taste

1 tablespoon maple syrup

1. To prepare the stuffing: Melt the butter over medium heat in a medium-size skillet. Add the onion and celery; sauté until softened, about five minutes. Cool. In a large bowl, combine the vegetables with the bread cubes, apples, raisins, walnuts, ginger, thyme, salt and pepper.

2. Fill the cavity of the turkey with some of the stuffing. Sprinkle the remaining stuffing with ¼ cup chicken broth. Transfer to a baking dish, cover with aluminum foil and place in refrigeration.

3. To prepare the turkey and glaze: Truss the turkey and place on a rack in a roasting pan. In a small saucepan, combine ¼ cup chicken broth with the butter, ginger, salt and pepper. Place over medium heat, stirring until melted and blended. Brush some of the glaze over the turkey.

4. Roast in a preheated 325-degree oven for about 4½ to five hours, or until a thermometer inserted in the thigh reads 180 to 185 degrees; a thermometer inserted in the center of the stuffing should read 165 degrees. Baste the turkey with the glaze every 30 minutes. One hour before the end of the roasting time, add the maple syrup to the glaze and use as the baste.

5. Bake the remaining stuffing, covered, in a preheated 325-degree oven for 30 minutes. If the stuffing seems too dry add the remaining ½ cup broth. Uncover and continue baking for 15 minutes.

From The Seattle Times archives, 1994.


Serves 10

¼ cup Dijon mustard

2 tablespoons maple syrup

2 tablespoons orange juice concentrate

1 (6-pound) frozen turkey breast with bones, defrosted

1. Combine the mustard, maple syrup and orange juice concentrate.

2. Loosen the skin from the meat and spread some of the mustard baste on the meat with a spoon. Replace the skin.

3. Place the turkey on a rack in a roasting pan and roast in a preheated 350-degree oven 1½ hours, or until the internal temperature reaches 175 degrees on an instant-read thermometer. Baste often with the mustard baste.

4. Carve the turkey from the bone and arrange on a serving platter. The turkey can be served warm or cold.

Note: If preparing the turkey for use in sandwiches make a double batch of the baste and serve the excess as a spread in place of regular mustard.

From The Seattle Times archives, 1992


Serves eight


6 cups French bread cubes

½ cup slivered almonds

1 tablespoon olive oil

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

2 large ribs celery, thinly sliced

8 scallions, thinly sliced

1½ cups chopped pitted dates

1 teaspoon ground cumin

1 teaspoon ground cinnamon

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

8 teaspoon cayenne pepper

¾ cup chicken broth

2 tablespoons butter or margarine, melted


1 (6-pound) turkey breast

2 tablespoons butter or margarine

1 tablespoon lemon juice

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon salt

8 teaspoon freshly ground black pepper

1. To prepare the stuffing: Toast the bread cubes in a preheated 350-degree oven about 15 minutes, until lightly golden. Remove from the oven and set aside. Toast the almonds in a dry skillet over medium heat for about five minutes, stirring occasionally. Watch carefully to prevent burning. Cool slightly; chop coarsely and set aside. Both the bread cubes and almonds can be prepared 24 hours in advance.

2. Rinse the turkey breast and pat it dry. Put the turkey breast on a rack in a roasting pan. Melt the butter in a small saucepan; stir in the lemon juice, cumin, cinnamon, salt and pepper. Brush some over the surface of the turkey and roast in a preheated 350-degree oven 25 minutes per pound. Baste occasionally with the seasoned butter.

3. To finish the stuffing: In a large heavy skillet heat the olive oil over medium heat. Add the onion, garlic and celery; sauté 10 minutes. Combine with the bread cubes, chopped almonds, the scallions, dates, cumin, cinnamon, salt, pepper and cayenne. Stir in the chicken broth and melted butter.

4. Transfer to a large casserole dish, cover and bake in a preheated 350-degree oven 30 minutes.

5. Carve the turkey and make gravy with the drippings if desired. Serve with the stuffing.

From The Seattle Times archives, 1990. The stuffing recipe is adapted from “The Shortcut Cook’’ by Jacques Pepin.

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