Classic Stuffed Turkey

Name: Classic Stuffed Turkey
Ingredients: 2 large onions, chopped; 2 celery ribs, chopped; 1/2 pound fresh mushrooms, sliced; 1/2 cup butter; 1 can (14-1/2 ounces) chicken broth; 1/3 cup minced fresh parsley; 2 teaspoons rubbed sage; 1 teaspoon salt; 1 teaspoon poultry seasoning; 1/2 teaspoon pepper; 12 cups unseasoned stuffing cubes; Warm water; 1 turkey (14 to 16 pounds); Melted butter

14 ingredients

4 steps

Ingredients

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Directions

1

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.
2

Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerated until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
3

Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4

Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.