Post by LeeAnn on Nov 18, 2012 21:45:39 GMT -6
Ingredients:
1/2 c Butter
11/2 c Sliced Mushrooms
1 c Chopped Onion
1/2 tsp Dried Crushed Savory Leaves
1/2 tsp Ground Nutmeg
2 c Chopped Cooked Broccoli
14 oz Pepperidge Farm Herb Seasoned Cube Stuffing
1 c Cooked Wild Rice
1 can Swanson Clear Ready to Serve Chicken Broth
14-16 lbs Ready to stuff Turkey, cleaned
Directions:
To Prep Stuffing:
-In 4qt Saucepan, over medium heat, in hot butter, cook mushrooms an onion with savory and nutmeg until tender
-Remove from heat
-Add broccoli, stuffing, rice and broth
-Toss to mix well
Stuffing the Turkey:
-Spoon stuffing mixture lightly into neck and body cavities
-Fold skin over stuffing; skewer closed
-Tie legs
Cooking:
-On rack in roasting pan, place turkey breast-side-up
-Insert meat thermometer into thickest part of the meet between the breast and thigh, don't touch the bone
-Roast uncovered at 325º for 4 hours or until internal temp reaches 180º
-Baste occasionally with drippings
-When skin turns golden cover loosely with foil
1/2 c Butter
11/2 c Sliced Mushrooms
1 c Chopped Onion
1/2 tsp Dried Crushed Savory Leaves
1/2 tsp Ground Nutmeg
2 c Chopped Cooked Broccoli
14 oz Pepperidge Farm Herb Seasoned Cube Stuffing
1 c Cooked Wild Rice
1 can Swanson Clear Ready to Serve Chicken Broth
14-16 lbs Ready to stuff Turkey, cleaned
Directions:
To Prep Stuffing:
-In 4qt Saucepan, over medium heat, in hot butter, cook mushrooms an onion with savory and nutmeg until tender
-Remove from heat
-Add broccoli, stuffing, rice and broth
-Toss to mix well
Stuffing the Turkey:
-Spoon stuffing mixture lightly into neck and body cavities
-Fold skin over stuffing; skewer closed
-Tie legs
Cooking:
-On rack in roasting pan, place turkey breast-side-up
-Insert meat thermometer into thickest part of the meet between the breast and thigh, don't touch the bone
-Roast uncovered at 325º for 4 hours or until internal temp reaches 180º
-Baste occasionally with drippings
-When skin turns golden cover loosely with foil