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Turkey with Old-Time Stuffing
Stand: overnight plus 15 minutes
Roast: 3 hrs 30 mins at 325°F
Ingredients
- 24 cups fresh bread cubes (1-1/2 pounds)
- 1 1/2 cups finely chopped celery
- 1 cup finely chopped onion
- 1 cup butter, melted
- 1/2 pound bulk pork sausage, cooked and drained
- 1/2 cup snipped parsley
- 1/3 cup snipped fresh sage or 1 to 2 tablespoons dried sage, crushed
- 1/4 cup snipped fresh thyme or 2 to 3 teaspoons dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 - 2 cups chicken stock or broth
- 1 12 - 14 pound turkey
- Cooking oil
Directions
1. For stuffing, spread bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight*.
2. In a large skillet, cook celery and onion in butter until tender. In a very large bowl, combine the bread cubes and celery mixture. Stir in the sausage, parsley, sage, thyme, salt, and pepper. Add enough stock or broth to moisten, tossing lightly.
3. Season body cavity of turkey with salt. Spoon some of the stuffing loosely into neck cavity. Pull the neck skin to back; fasten with a skewer. Lightly spoon more stuffing into body cavity. (Place remaining stuffing in casserole. Cover and refrigerate. Bake stuffing in casserole alongside turkey during the last 60 minutes of roasting or until heated.)
4. Tuck ends of drumsticks under band of skin across tail. If there isn't a band, tie drumsticks to tail with string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with cooking oil. Insert a meat thermometer into center of an inside thigh muscle. Thermometer bulb shouldn't touch bone. Cover turkey loosely with foil.
5. Roast the turkey in a 325 degree F oven 3-1/2 to 4-1/4 hours or until thermometer registers 180 degree F to 185 degree F. After 2-1/2 hours, cut the band of skin or string between drumsticks so thighs will cook evenly. When done, drumsticks should move easily in sockets, and their thickest parts should feel soft when pressed**. Uncover the last 30 minutes of roasting.
6. Remove the turkey from the oven. Cover; let stand 15 to 20 minutes before carving. Remove stuffing from turkey; place stuffing in a serving bowl. Carve turkey. Makes 14 to 16 servings.
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Note:
**
The stuffing temperature should reach at least 165 degree F. To check, insert a meat thermometer through the body cavity into the thickest part of the stuffing and let it stand for 5 minutes.
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Note:
*
If you don't have time to dry bread, use purchased bread cubes.
Click on 'PRINT'...Highlight, right click and paste on Wordpad... Then print. That's how I do it. Hope this helps.
11/10/2011 07:47:04 AM Report AbuseAm furious, wanted to print a recipe, your block/pop up ad for subscribing to the magazine does not allow you to print the recipe. Makes me want to cancel my present subscription.
11/9/2011 04:13:55 PM Report Abuse