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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)
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.

Printed from tasteofhome.com Aug 29, 2008

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Classic Stuffed Turkey cont.

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° 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).