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Classic Stuffed Turkey

"For years, my mother has stuffed a holiday turkey with this moist dressing," comments Kathi Graham of Naperville, Illinois. "Now I do the same thing. Its special flavor nicely compliments the tender, juicy slices of oven-roasted turkey."

12 ServingsPrep: 20 min. Bake: 3-3/4 hours + standing

Ingredients

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Directions

In a large skillet, saute the onions, celery and mushrooms in butter
until tender. Add broth and seasonings; mix well. Place bread cubes
in a large bowl; add mushroom mixture and toss to coat. Stir in
enough warm water to reach desired moistness.
Just before baking, loosely stuff turkey. Place any remaining
stuffing in a greased baking dish; cover and refrigerated until
ready to bake. Skewer turkey openings; tie drumsticks together with
kitchen string. Place breast side up on a rack in a roasting pan.
Brush with melted butter.

2 of 2

Classic Stuffed Turkey (continued)

Directions (continued)

Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until
a meat thermometer reads 180° for the turkey and 165° for
the stuffing, basting occasionally with pan drippings. (Cover
loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake
10 minutes longer or until lightly browned. Cover turkey with foil
and let stand for 20 minutes before removing stuffing and carving.
If desired, thicken pan drippings for gravy. Yield: 12 servings
(10 cups stuffing).

Nutrition Facts: 1 serving equals 571 calories, 26 g fat (11 g saturated fat), 153 mg cholesterol, 961 mg sodium, 42 g carbohydrate, 4 g fiber, 44 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer