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Turkey with Taro Stuffing

Featured in the Honolulu Star-Advertiser on November 14, 2012.

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Ingredients:

Turkey with Taro Stuffing

  • 12 to 14 pound turkey, defrosted
  • 1/8 cup kosher salt
  • 1 pound bacon, chopped
  • 1 cup Maui onions, chopped
  • 4 cups taro, cooked, peeled and diced into ¼ inch cubes
  • 1 (7 1/2 ounces) package seasoned stuffing mix
  • 1 cup green onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup parsley, minced
  • 1/2 teaspoon ground sage
  • 1/2 cup butter, melted
  • 1 cup chicken broth

Directions:

  1. Preheat oven to 325°F.
  2. Lightly salt inside and outside of the turkey; place turkey in a large roasting pan and set aside.
  3. In a large skillet over medium-high heat, fry bacon until fully cooked (about 5 minutes); remove bacon and fry onions in the remaining drippings in the pan.
  4. Drain pan, reserving 1/4 cup of the drippings.
  5. Combine bacon, onions, taro, stuffing mix, green onions, celery, parsley and sage in a large mixing bowl.
  6. Stir in butter, broth and the reserved 1/4 cup drippings.
  7. Stuff turkey.
  8. Place turkey in the oven for about 3 1/2 to 4 hours, or until meat thermometer registers 185°F.

Makes 12 servings.

Approximate Nutrient Analysis per serving (based on 12 pound turkey with skin):
960 calories, 54 g fat, 19 g saturated fat, 290 mg cholesterol, greater than 2800 mg sodium, 31 g carbohydrate, 3 g fiber, 3 g sugar, 80 g protein

Approximate Nutrient Analysis per serving (based on 12 pound turkey - only flesh consumed):
750 calories, 34 g fat, 14 g saturated fat, 245 mg cholesterol, greater than 2800 mg, 31 g carbohydrate, 3 g fiber, 3 g sugar, 73 g protein

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