Sage-Rubbed Roast Turkey 1 turkey (13 to 15 pounds) 3 tablespoons butter, softened 4 teaspoons salt 2 teaspoons pepper 1 teaspoon rubbed sage 1 teaspoon paprika STUFFING: 2 celery rib, chopped 1 large onion, chopped 1/2 cup butter 1 loaf (1 pound) day-old bread, cubed (about 11 cups) 3 teaspoons rubbed sage 1 teaspoon salt Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sage-Rubbed Roast Turkey cont. 1 teaspoon pepper 1-1/4 to 1-3/4 cups chicken broth Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the outside and inside of turkey. In a skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, sage, salt and pepper. Add enough broth to moisten; toss gently. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake at 350° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Sage-Rubbed Roast Turkey Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before removing stuffing and caving turkey. Yield: 10-12 servings (8 cups stuffing). Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008