Ingredients Jump to Instructions ↓

  1. 1 turkey (14 to 16 pounds)

  2. 6 cups water

  3. 3/4 cup egg substitute

  4. 2 pounds day-old white bread, cubed and toasted

  5. 2 medium onions, chopped

  6. 2 celery ribs, chopped

  7. 1 tablespoon poultry seasoning

  8. 1 teaspoon salt

  9. 1 teaspoon rubbed sage

  10. 1/4 teaspoon pepper

  11. 6 tablespoons butter, melted

  12. 1/2 to 1 tablespoon paprika GRAVY:

  13. 2 teaspoons chicken bouillon granules

  14. 2 cups boiling water

  15. 5 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika. Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes. For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing. Yield: 14-16 servings.


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