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Ingredients Jump to Instructions ↓

  1. 2 cups chopped onion

  2. 1-1/2 cups chopped celery

  3. 1/2 cup butter, cubed

  4. 12 cups unseasoned stuffing croutons or dry bread cubes

  5. 1 tablespoon poultry seasoning

  6. 2 teaspoons chicken bouillon granules

  7. 1 teaspoon pepper

  8. 1 teaspoon dried rosemary, crushed

  9. 1 teaspoon lemon-pepper seasoning

  10. 2 to 2-1/2 cups boiling water

  11. 1 turkey (14 to 16 pounds) GLAZE:

  12. 1/2 cup honey

  13. 1/2 cup Dijon mustard

  14. 1-1/2 teaspoons dried rosemary, crushed

  15. 1 teaspoon onion powder

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon garlic powder

  18. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute onion and celery in butter until tender. Pour into a large bowl. Add the next seven ingredients; mix well. Stir in enough water until stuffing has reached desired moistness. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Cover lightly with an aluminum foil tent. Bake at 325° for 4 hours. Combine glaze ingredients. Pour over turkey. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 185°, basting if needed. Remove all stuffing. If desired, thicken drippings for gravy. Yield: 12-14 servings (about 12 cups stuffing). Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover the last 10 minutes). Turkey may also be prepared in an oven roasting bag. Pour glaze over stuffed turkey and bake according to package directions.

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