| TURKEY WITH HERB DRESSING |
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10 to 14 Servings4 quarts 1/2-inch bread cubes 1/3 cup dried parsley flakes 2 teaspoons salt 2 teaspoons rosemary, crushed 2 teaspoons ground thyme 1 teaspoon ground sage 1/2 cup CRISCO shortening (or Crisco Shortening Stick) 1 cup coarsely chopped onion 1 cup coarsely chopped celery with leaves 1 -1/2 cups chicken broth 1 turkey (14 to 15 pounds) For basting, Crisco Butter Flavor Shortening or Butter Flavor Shortening Sticks. Preheat oven to 325ºF. Combine bread cubes and parsley in a large bowl. Blend salt, rosemary, thyme, and sage; add to bread cube mixture and toss to mix. Melt Crisco in a skillet over medium heat. Mix in onion and celery; cook for 3 minutes, stirring occasionally. Toss with the bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended. Rinse turkey with cold water; pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord. Place turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle; be sure tip does not touch bone. Roast in 325ºF oven for 4 to 5 hours or until thermometer registers 180 to 185ºF; baste frequently with melted Butter Flavor Crisco during roasting. Remove stuffing immediately from bird. For easier carving, let stand 15 to 20 minutes after removing from oven. |
