Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 turkey (12 pounds)
â€¢4 celery ribs with leaves, chopped
â€¢1 small onion, finely chopped
â€¢4 tablespoons butter, divided
â€¢10 slices day-old white bread, cubed
â€¢10 slices day-old whole wheat bread, cubed
â€¢1/2 cup egg substitute
â€¢3/4 teaspoon poultry seasoning
â€¢1/2 teaspoon salt
â€¢3 tablespoons cornstarch
â€¢1/4 cup cold water
â€¢Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.
â€¢ In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
â€¢ Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.
â€¢ Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
â€¢ Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
â€¢ Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings (10 cups stuffing).