Turkey with Herb Stuffing Recipe

Ingredients

• 2 cups finely chopped onions
• 1/2 cup butter, cubed
• 1 cup finely chopped celery with leaves
• 1 package (12 ounces) unseasoned bread cubes
• 1 teaspoon each dried basil, thyme and savory
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 1 turkey (12 to 14 pounds)
• Additional butter, melted

Directions

• In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.
• Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 45-60 minutes or until heated through.
• When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 6-8 servings (10 cups stuffing).

Turkey with Herb Stuffing published in Reminisce November/December 2003, p48