This stuffing is dark and aromatic with a generous amount of herbs.
- Portion size 16 servings
Ingredients
Herb Stuffing:
Method
Herb Stuffing: In large Dutch oven, melt butter over medium heat; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened. In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. (Can be covered and refrigerated for up to 1 day.) Toss with eggs. Set aside.
Remove giblets and neck from turkey; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely fill body cavity with about 3 cups (750 mL) of the stuffing; skewer opening closed. Loosely fill neck opening with about 3 cups (750 mL) of the stuffing; fold neck skin over stuffing and skewer to back. Transfer remaining stuffing to greased ovenproof casserole; set aside in refrigerator.
Tuck legs under band of skin or tie together with string. Twist wings under back. Place, breast side up, on rack in roasting pan. Pour butter over top and rub over surface. Sprinkle with paprika.
Roast in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours. Stir 1/2 cup (125 mL) turkey drippings or chicken stock into stuffing in casserole. Add casserole to oven alongside turkey and roast, basting turkey twice, for 60 minutes or until meat thermometer inserted in thickest part of thigh registers 180°F (82°C) and juices run clear when turkey is pierced. Transfer turkey to cutting board; tent with foil and let stand for 30 minutes before carving. Serve with stuffing and gravy.
Nutritional facts <b>Per serving with gravy:</b> about
- Sodium 763 mg
- Protein 74 g
- Calories 757.0
- Total fat 39 g
- Cholesterol 262 mg
- Saturated fat 15 g
- Total carbohydrate 27 g
%RDI
- Iron 16.0
- Folate 23.0
- Calcium 13.0
- Vitamin A 48.0
- Vitamin C 7.0
