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Classic thanksgiving dressing with parsley recipe for health

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Classic thanksgiving dressing with parsley recipe for health

Ingredients

  • 1 fresh poultry
  • 1 c. dry white-colored wine
  • 1 c. chicken stock or broth
  • ½ c. packed and chopped fresh flat-leaf parsley leaves
  • 2 tablespoons of. chopped fresh sage leaves
  • 2 sprig fresh sage leaves
  • 1 tablespoons of. chopped fresh rosemary oil leaves
  • 2 sprig fresh rosemary oil leaves
  • 1 teaspoon. fresh thyme leaves
  • 2 sprig fresh thyme leaves
  • ½ c. unsalted butter
  • Kosher salt
  • pepper
  • 1 medium onion
  • 1 mind garlic clove

Directions

  1. Preheat oven to 325 levels F.
  2. Drain juices from poultry, discard neck and giblets, and pat poultry dry with sponges. Place poultry, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock.
  3. In mixer with knife blade attached, pulse parsley leaves, sage leaves, rosemary oil leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
  4. Working from large cavity finish of poultry, lightly run fingers between skin and meat to release skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on sides of breast bone. Lightly massage skin to evenly distribute butter. Spread remaining plant butter throughout outdoors of poultry. Sprinkle 1 1/two tablespoons salt and 1 1/2 teaspoons freshly ground pepper throughout outdoors of poultry and inside cavity.
  5. Place onion, garlic clove, sage sprigs, rosemary oil sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
  6. Roast poultry 1 1/2 hrs. If poultry breast gets too brown, cover loosely with foil. Roast one hour longer or until a meat thermometer placed into thickest a part of leg alongside body (not touching bone) reaches 170 levels F and breast temperature reaches 160 levels F. (Internal temperature of poultry will rise 5 levels F to 10 levels F upon standing.)
  7. Carefully lift poultry from roasting pan and tilt slightly to permit juices to operate into pan. Place poultry on large platter cover loosely with foil and let stand 15-20 minutes.
  8. Remove rack from roasting pan. Strain pan drippings into 4-cup liquid calculating cup or medium bowl. If preferred, let drippings stand one minute to permit fat to split up from meat juices and discard fat. Carve poultry and serve with pan juices.

Tips & Techniques

Tip: Don't tear it! Remove your rings, then release your skin.

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