Stuffed Roast Turkey
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1 cup minced onion
1 quart diced celery
1 1/2 cups (3 sticks) margarine, melted
2 cups broth
1 tablespoon plus 2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons poultry seasoning or sage
4 quarts dried bread cubes
1 frozen turkey, 20-22 pounds, thawed in refrigerator
For dressing: Combine onion, celery, 1 cup margarine, broth, 1 teaspoon salt, pepper and poultry seasoning or sage and cook over medium heat until celery and onion are soft. Pour over bread cubes and toss. Can be made the day before and kept refrigerated.
When ready to roast turkey, preheat oven to 300. Rinse and then salt the turkey cavity. Place dressing loosely in cavity. Place turkey in roasting pan or electric roaster with three inches of water. Place neck to heart, gizzard in water. Add two teaspoons of salt in water. Brush skin with 1/2 cup (1 stick) of melted margarine.
When turkey tests done, remove to cutting board, let cool 20 minutes so juices stay in turkey. Put half of broth in bowl and as you slice, dip each and every slice in broth and stack back in empty roaster to just keep warm. Use the other half of broth for gravy.
George and Joan Seger, Erie