Roast Turkey with Stuffing Recipe

Serves 6

Ingredients:

  • 2 package Kellogg's stuffing croutons
  • 1/2 cup melted butter
  • 2 cups broth from giblets
  • 1 lb crumbled, fried breakfast sauce
  • 1 medium onion, diced
  • 4 large celery sticks, diced
  • 1 tsp poultry seasoning
  • 1/2 cup water
  • 1 20-lb turkey, thawed

    Instructions:

    1. Preheat oven to 325 F.
    2. Thaw turkey.
    3. Remove wrap.
    4. Unhook turkey legs from retainer down by tail, then remove neck from body cavity.
    5. Remove giblet packet from neck cavity.
    6. Put these in saucepan, cover with 2 to 3 cups water and simmer for 1 hour or more.
    7. Rinse turkey well and drain, returning to refrigerator until needed.
    8. After 1/2 hour of giblets cooking, dice celery and onion.
    9. Fry sausage, crumbling, until completely done.
    10. Add celery and onion and 1/2 cup water to frying pan and let simmer for 10 minutes.
    11. Using your roasting pan, empty 2 boxes of croutons into it.
    12. Add sausage, celery and onion mix.
    13. Melt 1/2 cup butter and add.
    14. Add 1 tsp of poultry seasoning.
    15. Add 2 cups of giblet broth.
    16. Stir well until croutons are evenly moistened.
    17. Rinse turkey again, shake out excess water.
    18. Stuff body cavity with stuffing loosely. Do not pack in or turkey will explode, stuffing expands when cooking.
    19. Put legs back into retainer to hold together.
    20. Stuff neck cavity.
    21. Fold wing tips behind bird's back, use to hold neck skin down so stuffing won't fall out from neck.
    22. Rinse out roasting pan and line with foil.
    23. Coat foil with vegetable oil.
    24. Coat turkey, all over, with vegetable oil.
    25. Place in roasting pan.
    26. Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top.
    27. Put in oven and roast for approximately 6 1/2 to 7 hours, depending on oven.
    28. Roast to 180 to 185 F internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast.
    29. Baste turkey with batter for the last 2 hours, about every 15 minutes.
    30. If skin is getting too dark, tent with foil.