STUFFED TURKEY

HOLIDAY STUFFED TURKEY 1/2 c. butter 1 (14 oz.) pkg. Pepperidge Farm Herb Seasoned cube stuffing 1 c. chopped onion 1 c. cooked wild rice 1/2 tsp. dried savory leaves, crushed 1 1/2 c. sliced mushrooms 1 lb. chopped giblets (optional) 1 (14 1/2 oz. can) chicken broth 1/2 tsp. ground nutmeg 2 c. cooked, chopped celery 14-16 lb. ready-to-stuff turkey, washed

Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for giblet gravy.

Stuffing: In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender. Remove from heat. Add stuffing, rice and broth. Mix well.

Optional: In a skillet, brown chopped giblets, if using. Combine with stuffing mixture. (Note: Italian sausage may also be used - remove casing and break up the sausage into small chunks before browning).

Spoon stuffing mixture into neck and body cavities lightly; do not compress. Skewer or sew opening closed with butcher's string. Tie legs together.

Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect.

Insert a meat thermometer into the thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer). While the turkey is cooking, baste occasionally with pan drippings or butter.

Roast, uncovered, at 325°F until the skin turns golden brown, at which point you can cover the breast portion loosely with a tent of aluminum foil.

Plan for an approximate roasting time of 4 hours or if using a thermometer, roast until internal temperature reaches 180°F in the deep portion of the thigh (165°F for the breast). When the turkey is done, the drumstick offers little resistance when moved and the juices should run clear and not pink when a large fork is inserted into the thigh joint area.

Note: We prefer to remove the turkey from the oven when the breast reaches a temperature of around 155°F at the breast or 170°F at the thigh, then wrap the turkey with aluminum foil and allow it to sit on the counter until it reaches 165°F at the breast center. The larger the turkey, the longer it will continue to cook after it is removed from the oven.

When turkey is done, remove from oven and let sit under the aluminum foil for 15-20 minutes before carving.

Makes 8-10 servings.

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