Old Fashioned Stuffed Turkey Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| Carrot | 1 1/2 Cup (16 tbs), finley chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 4 Tablespoon | |
| 8 cups dry bread cubes | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Snipped parsley | 1/3 Cup (16 tbs) | |
| Sage | 2 1/2 Teaspoon, rubbed | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Turkey | 10 pound | |
Directions
In large saucepan, cook carrot, onion, and celery in butter or margarine till tender but not brown.
Add to bread cubes with milk, parsley, and seasonings; toss to coat.
Chill overnight, if desired.
Just before roasting, rinse bird and pat dry; rub cavities with salt.
Stuff and truss.
Bake in 325° oven for 4 to 1 1/2 hours or till meat thermometer inserted in the thigh registers 185°.
Makes 6 cups stuffing.
Add to bread cubes with milk, parsley, and seasonings; toss to coat.
Chill overnight, if desired.
Just before roasting, rinse bird and pat dry; rub cavities with salt.
Stuff and truss.
Bake in 325° oven for 4 to 1 1/2 hours or till meat thermometer inserted in the thigh registers 185°.
Makes 6 cups stuffing.
Chef
