Treat the guests to this stuffed turkey – a delicious dinner on the day of Thanksgiving.
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
1 turkey (14 to 16 pounds)
1. Saute onions, celery and mushrooms in butter in a large saucepan until tender. Fill in broth, blend well. Seasonings. In a large bowl, place bread cubes; add champignon mixture and toss. Remove warm enough water to achieve desired humidity.
2. Losely stuff turkey just before baking. In a greased baking dish, place any remaining fillings; cover and cool til ready to bale. Skewer turkey openings; use kitchen string to tie drumsticks. In a roasting pan, put the breast side up on the rack and brush it with melted butter.
3. Bake turkey with 325 ° for 3-3/4 to 4-1/2 hours or until 180 ° for turkey and 165 ° for stuffing are read by a thermometer, sometimes with pan-drips. For this, baked turkey. (Cover with foil when the turkey browns too fast.)
4. Bake additional filling, covered, for 30-40 minutes. Bake for 10 minutes or slightly browned until uncovered. Cover turkey with foil and let stand 20 minutes until stuffing and carving has been removed. Thicken pan drippings for gravy if needed.