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30 Minute Turkey with Dressing
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Joseph Carey - William Bohannon


  • 10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
  • Kosher salt
  • fresh ground black pepper
  • extra virgin olive oil
  • For the Dressing/Stuffing:
  • 4 cups (950 ml) fresh ground Challa bread crumbs
  • 1/2 cup (125 ml) diced fresh mushroom (button or cremini)
  • 1/2 cup (125 ml) grated Parmesan Reggiano cheese
  • 1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion nuts)
  • 1/4 cup (60 ml) chopped garlic
  • 1/4 cup (60 ml) chopped celery
  • 1/4 cup (60 ml) chopped green onion
  • 1/4 cup (60 ml) parsley
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tbs (45 ml). dried basil
  • 1 tsp (5 ml). chicken base/bouillon granuales or some salt
  • 1 tsp (5 ml). fresh ground black pepper
  • Clean and thaw turkey completely and trim away excess fat from neck area.
  • Sprinkle with salt and fresh ground pepper rub into skin and inside.
  • Cut leg quarters (drumstick and thigh in one piece)away from carcass.
  • Pry the back away from the carcass by pulling bottom end towards the neck.
  • Discard the back and the giblets or save for later use.
  • Place whole turkey breast breast up in roasting pan and arrange leg quarters around.
  • Brush or rub with some olive oil and let stand until ready to cook.
  • Add some water to bottom of pan.
  • Heat oven 500 degrees (250 C.) (Bake setting).
  • Bake turkey 30-35 minutes (check after 20 minutes).
  • For the Dressing:
  • Saute/fry the nuts and garlic in the olive oil until nice and brown.
  • Toss to combine with remaining ingredients.
  • Spoon into baking dish.
  • Bake with turkey uncovered last 5 min. of cooking.
The dressing which tastes like Pesto sauce is good with all types of meat. Size and variety of turkey may cause cooking time to vary.

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