Let's Talk Turkey (& Dressing)

I love a slow cooked moist turkey with the dressing (stuffing) inside the turkey to take on the delicious flavors of the turkey.  The dressing should have flavors of sage, celery, onion and a little sugar to take the bitterness out of the sage, but leave the flavor we crave.

Turkey – Roasted

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.

Turkey Stuffing

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.