- 1 turkey (12 pounds)
- 4 celery ribs with leaves, chopped
- 1 small onion, finely chopped
- 4 tablespoons butter, divided
- 10 slices day-old white bread, cubed
- 10 slices day-old whole wheat bread, cubed
- 1/2 cup egg substitute
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- Dash pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.
- In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
- Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.
- Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
- Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
- Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings (10 cups stuffing).
Reviews forTurkey with Grandma's Stuffing
"Just like my family used to make"
"I just made the stuffing, and though it was good, tasted pretty average."