Roast Turkey & Dressing

Serves: 12
Total Calories: 512


6 to 6 1/2 pounds turkeys (half a 12-13 pound turkey through the breast, using only half, and freezing the other half for another dinner)
small amount of salad oil
salt / pepper / poultry seasonings
2 cups chicken broth, dry white wine, or water

11 cups stale or toasted bread and onion bagels, cubed
4 ribs celery cut into 1-inch pieces
1 can black olives, sliced
2 medium yellow onions, diced
3 to 4 cups chicken stock (or turkey stock) with giblets, spiced with peppercorns, bay leaves, sage, oregano, and thyme
1/2 stick butter


Wash the turkey half and pat dry. Rub the bird with salad oil and season with salt, pepper, and favorite poultry seasonings. Place the turkey on a rack breast side up in a 14-inch deep Dutch oven. Add broth, wine, or water for cooking liquid. Put the lid on the DO and place in firepan. Cook with 8-10 briquets underneath and 20-25 briquets on top for about 1- to 1 1/2 hours or until starting to brown and get tender. Freshen charcoal as needed. Add the dressing by spooning around the bird in the Dutch oven. Add additional liquid, if necessary. Cover, add fresh charcoal and continue to cook for about 45 minutes and serve.

Mix dry ingredients in a large bowl. Cook giblets in water spiced with peppercorns or ground pepper, bay leaves, sage, thyme, and oregano. Pull the giblets out of the stock and let cool. Dice cooked and cooled giblets and add to dry ingredients. Add butter to stock and bring to a boil. Pour over the dry ingredients and stir to moisten thoroughly. Spoon around bird and cook as described above.

Spiced with More Tall Tales - Fish and Fowl

Nutritional Facts:

Serves: 12
Total Calories: 512
Calories from Fat: 243

This Roast Turkey & Dressing recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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