Honey-Glazed Turkey 2 cups chopped onion 1-1/2 cups chopped celery 1/2 cup butter or margarine 12 cups unseasoned stuffing croutons or dry bread cubes 1 tablespoon poultry seasoning 2 teaspoons chicken bouillon granules 1 teaspoon pepper 1 teaspoon dried rosemary, crushed 1 teaspoon lemon-pepper seasoning 1/2 teaspoon salt 2 to 2-1/2 cups boiling water 1 turkey (14 to 16 pounds) GLAZE: Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Honey-Glazed Turkey cont. 1/2 cup honey 1/2 cup Dijon mustard 1-1/2 teaspoons dried rosemary, crushed 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper In a large skillet, saute onion and celery in butter until tender. Pour into a large bowl. Add the next seven ingredients; mix well. Stir in enough water until stuffing has reached desired moistness. Just before baking, stuff the turkey. Skewer openings; tie drumsticks Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

Honey-Glazed Turkey together. Place on a rack in a roasting pan. Cover lightly with a tent of aluminum foil. Bake at 325° for 4 hours. Combine glaze ingredients. Pour over turkey. Bake an additional 1 to 1-1/2 hours, basting if needed, or until a meat thermometer reads 185°. Remove all stuffing. If desired, thicken drippings for gravy. Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover the last 10 minutes). Turkey may also be prepared in an oven roasting bag. Pour glaze over stuffed turkey and bake according to package directions. Yield: 12-14 servings (about 12 cups stuffing). Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008