Rub entire exterior of turkey with extra virgin olive oil.
Roasting at 225° – roast .55 hours per pound
Roasting at 250° – roast .49375 hours per pound
Roasting at 275° – roast .4375 hours per pound
Last 15-30 minutes increase heat to 400° to brown with the lid off.
¾ cup minced onion
1 ½ cups chopped celery
1 cup butter
5 cups Pepperidge Farm Seasoned
Bread Crumb Stuffing Mix
5 cups Pepperidge Farm Cornbread
Stuffing Mix
2 tsp. salt
1 ½ tsp. ground sage
1 tsp. thyme leaves
½ tsp. pepper
3-4 cups chicken/turkey broth
1-3 Tbsp. sugar (to taste)
Optional: mushrooms, giblets chopped
Note: If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth. In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.