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Thanksgiving Kosher Turkey & Stuffing
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Thanksgiving is a popular holiday in the US and this recipe for kosher turkey includes a challah stuffing.

Serves: 10 people, with leftovers

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Total Time:

American Meat Entree

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For the Turkey:
1 10-12 lb kosher turkey
2 large onions, sliced
2 stalks celery, sliced
1 cup water
1/2 tsp. salt

For the Stuffing:
4 cups challah bread, cut in cubes
1/4 cup oil or parve margarine
2 stalks celery, finely diced
1 onion, finely diced
1 cup mushrooms, finely diced
2 large eggs, beaten
1 tsp. salt
1/8 tsp. pepper

For the Basting:
3/4 cup oil
1 tbl. paprika
salt and pepper to taste


  1. Rinse unfrozen turkey and pat dry.
  2. Place sliced onions and celery on the bottom of a large roasting pan. Add water and salt, then place a small rack over the vegetables (if you have one).
  3. Prepare the stuffing by soaking the challah in water until soft (gently squeeze out water). Saute vegetables in margarine for about five minutes and mix challah, vegetables, beaten eggs and spices.
  4. Stuff the chllah stuffing into the turkey and reserve any leftover to bake alongside the turkey in a greased dish (baste occasionally).
  5. Place the turkey breast-side up (on a rack if using) in the roasting pan.
  6. Bake at 325 degrees (F) (about 20 minutes per pound) basting occasionally with the oil and spice mixture
  7. At about 2/3 of the total cooking time (approx. 2.5 hours), loosely cover the turkey with a sheet of foil to prevent overcooking.
  8. To confirm that the turkey is done, use a meat thermometer to check the thigh temperature (180 degrees) and the breast temperature (160 degrees)
  9. You may wish to remove the foil for the last few minutes to brown the skin more. Let stand 20 minutes before carving.

Reader Comments

sahin khanal says...
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Hello this is chef Sachin from india I just request you I want full receipe with photograph of continental kithchen with the cuntry wise name od dish and also the food making tips to improve my self if it is possible please try it after see the convinient of your. With regards chef Sachin
Aug 16, 2009 (report abuse)



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