HOLIDAY STUFFED TURKEY
1/2 c. butter
1 (14 oz.) pkg. Pepperidge Farm Herb Seasoned cube stuffing
1 c. chopped onion
1 c. cooked wild rice
1/2 tsp. dried savory leaves, crushed
1 1/2 c. sliced mushrooms
1 (14 1/2 oz. can) chicken broth
1/2 tsp. ground nutmeg
2 c. cooked, chopped celery
14-16 lb. ready-to-stuff turkey, washed
Wash turkey under cold running water; remove giblets, neck, etc from
inside and save for making broth for giblet gravy.
Stuffing:
In a large saucepan over medium heat, sauté mushrooms, celery and onion
in butter with savory and nutmeg until tender. Remove from heat. Add stuffing,
rice and broth. Mix well.
Spoon stuffing mixture into neck and body cavities lightly; do not
compress. Skewer or sew opening closed with butcher's string. Tie legs
together.
Place turkey breast side up on a rack in a roasting pan deep enough to
allow up to 1 inch of juices to collect. Insert meat thermometer into thickest
part of meat between breast and thigh, being careful not to touch bone (or use
an instant thermometer).
Roast, uncovered, at 325°F for 4 hours or until internal temperature
reaches 180°F and drumstick offers little resistance when moved.
Baste turkey occasionally with pan drippings or butter.
When skin turns golden, cover loosely with tent of aluminum foil, if
desired.
Makes 8-10 servings.
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