Turkey With Stuffing Recipe
Do you want a great Turkey With Stuffing recipe? It is always prepared with Poultry as the key ingredient. This Turkey With Stuffing when served as Side Dish is sure to please your family members. There's no point pondering anymore, try out this Turkey With Stuffing right now!
Ingredients
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 cup margarine or butter
1/4 cup snipped parsley
1 1/4 teaspoons salt
1 teaspoon dried sage leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried tarragon leaves
7 cups soft bread cubes
2 medium carrots, shredded (about 1 1/3 cups)
1 medium zucchini, shredded (about 1 cup)
1 can (8 ounces) mushroom stems and pieces, drained and chopped
12 - pound turkey
Margarine or butter, softened
Directions
Cook and stir celery and onion in 1/2 cup margarine until onion is tender.
Stir in parsley, salt, sage, marjoram and tarragon.
Toss celery mixture with bread cubes, carrots, zucchini and mushrooms.
Fill wishbone area of turkey with stuffing first.
Fasten neck skin to back with skewer.
Fold wings across back with tips touching.
Fill body cavity lightly.
(Place any remaining stuffing in small ungreased baking dish; cover and refrigerate.
Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan.
Brush with margarine.
Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
Roast uncovered in 325° oven until drumstick meat feels very soft or meat thermometer registers 185°, 3 1/2 to 4 1/2 hours.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown.
When 2/3 done, cut band of skin or string holding legs.
Stir in parsley, salt, sage, marjoram and tarragon.
Toss celery mixture with bread cubes, carrots, zucchini and mushrooms.
Fill wishbone area of turkey with stuffing first.
Fasten neck skin to back with skewer.
Fold wings across back with tips touching.
Fill body cavity lightly.
(Place any remaining stuffing in small ungreased baking dish; cover and refrigerate.
Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan.
Brush with margarine.
Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
Roast uncovered in 325° oven until drumstick meat feels very soft or meat thermometer registers 185°, 3 1/2 to 4 1/2 hours.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown.
When 2/3 done, cut band of skin or string holding legs.
