Savory Stuffed Turkey
Prep Time: 30 Min.
Cook Time: 4 hours 30 min. to 5 hours
1/4 cup margarine or butter
2 cups sliced mushrooms (about 6 ounces)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 can (14 1/2 ounces) Swanson® Chicken Broth
1 bag (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing
12- to 14-pound turkey
2 jars (12 ounces each) Franco American® Slow Roast Turkey Gravy
1. In large saucepan over medium heat, heat margarine. Add mushrooms, celery and onion and cook until tender. Add broth. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.
2. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into neck and body cavities.* Fold loose skin over stuffing. Tie ends of drumsticks together. Place turkey, breast side up, on rack
3. Roast at 325ºF. for 4 1/2 to 5 hours or until thermometer reads 180ºF. and drumstick moves easily, basting occasionally with pan drippings. Begin checking doneness after 4 hours roasting time. Allow turkey to stand 10 minutes before slicing.
4. In small saucepan over medium heat, heat gravy. Serve with turkey. Serves 12 to 16.
*Bake any remaining stuffing in covered casserole with turkey 30 minutes or until hot