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Classic Stuffed Turkey

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)

Printed from tasteofhome.com Aug 29, 2008

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Classic Stuffed Turkey cont.

Melted butter

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.
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°

Printed from tasteofhome.com Aug 29, 2008

Classic Stuffed Turkey

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).