Friday, March 13, 2009

Traditional Stuffed Turkey

1/2 cup butter or margarine
1 1/2 cups diced celery
1/2 tsp rubbed sage
1/4 tsp pepper
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix
1 1/2 cups water
1 package (14 oz) Pepperidge Farm Herb Cube Stuffing
3/4 cup chopped walnuts
1/2 cup chopped fresh parsley
1/3 cup raisins
14-to 16 pound ready-to-stuff turkey, cleaned

1. In saucepan over medium heat, in hot butter, cook celery with sage and pepper until tender-crisp. Add soup mix and water. Cook, stirring constantly until thickened. Remove from heat. Add stuffing, walnuts, parsley, and raisings. Toss to mix well.

2. Spoon stuffing lightly into turkey neck and body cavities. Fold skin over stuffing; skewer closed. Tie legs. On rack in roasting pan, place turkey breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.

3. Roast uncovered at 325 degrees for 4 hours or until internal temperature reaches 180 degrees and drumstick moves easily. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil.

Makes 14 to 16 servings.

**Comes from the back of a Campbell's Soup Mix flyer.

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