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Roast Turkey with Vegetable Stuffing

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

Prep Time: 45 min
Total Time: 5 hours 40 min
Makes: 24 servings

(8 ratings)

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2	tablespoons butter or margarine
2	medium celery stalks, sliced (1 cup)
1	medium onion, chopped (1/2 cup)
1/4	cup chopped fresh parsley
1	tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 1/2	teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
3/4	teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1/2	teaspoon salt
7	cups soft bread cubes
2	medium carrots, shredded (1 1/2 cups)
1	medium zucchini, shredded (1 cup)
1	cup chopped fresh mushroom (4 ounces)
1	whole turkey, 12 pounds, thawed if frozen

Serve with...

Marbled Potatoes and Carrots
Total Time: 1 hour 5 min

MORE OPTIONS: 1 2 3

1.	Heat oven to 325ºF. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
2.	Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3.	Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
4.	Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 180°F and juice of turkey is no longer pink when center of thigh is cut. When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

Did You Know...

Tarragon is popular in classic French cooking. Its distinctive anise-like flavor partners well with poultry and vegetable dishes.

Success

You'll need about 10 slices of bread for 7 cups of bread cubes.

Nutrition Information:

1 Serving: Calories 320 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 5 g); Cholesterol 105 mg; Sodium 220 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g); Protein 34 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 0%; Calcium 4 %; Iron 10 % Exchanges: 1/2 Starch; 5 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Roast Turkey with Vegetable Stuffing

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