Roast Turkey With Old Fashioned Bread Stuffing

I used this recipe from better homes and gardens for my first year of making thanksgiving dinner. Judging by the results, no one knew that i hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, i would double the stuffing! i ran out last year because the bird needed it all, and had to make an extra casserole of stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! you don't have to mess with the fancy turkey lacing, all i did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

Steps

For stuffing , in a medium saucepan cook celery , mushrooms , and onion in butter until tender but not brown , remove from heat.

Stir in sage , pepper , and salt.

Place dry bread cubes in a large mixing bowl , add onion mixture.

Drizzle with enough broth or water to moisten , tossing lightly.

Season body cavity of turkey with salt.

Spoon some stuffing loosely into the neck cavity.

Pull the neck skin to the back , fasten with a skewer.

Lightly spoon more stuffing into the body cavity.

Tuck the ends of the drumsticks under the band of skin across the tail.

If the band of skin is not present , tie the drumsticks securely to the tail.

Twist wing.

Place turkey , breast side down , on a rack in a shallow roastng pan.

Brush with oil.

Cover turkey loosely with foil.

Roast turkey in a 325 degree oven for 3 1 / 4 to 3 1 / 2 hours , or until a meat thermometer placed into the center of a thigh reads 180 degrees.

Make sure center of stuffing reads 165 degrees.

After about 1 1 / 2.

Ingredients

celery, fresh mushrooms, onion, butter, ground sage, pepper, salt, dry bread, chicken broth, turkey, cooking oil