Roast Turkey with Herb Stuffing the Editors of Publications International, Ltd.
Roast Turkey with Herb Stuffing
Makes 10 servings
|4||cups cubed fresh herb- or garlic-flavored breadsticks|
|1||turkey (8 to 10 pounds)|
|1-1/2||cups sliced mushrooms|
|1||cup chopped onion|
|2/3||cup chopped celery|
|1/4||cup chopped fresh parsley|
|1||to 2 tablespoons chopped fresh tarragon|
|1||tablespoon chopped fresh thyme|
|1/4||teaspoon black pepper|
|1/4||cup reduced-sodium chicken broth|
- Preheat oven to 350°F. Place breadstick cubes on nonstick baking sheet. Bake 20 minutes to dry.
- Remove giblets from turkey. Melt margarine in large nonstick skillet. Add mushrooms, onion and celery. Cook and stir 5 minutes or until onion is soft and golden; remove from heat. Add parsley, tarragon, thyme, pepper and bread cubes; stir until blended. Gently mix chicken broth into bread cube mixture. Fill turkey cavities with stuffing.
- Spray roasting pan with nonstick cooking spray. Place turkey, breast side up, in roasting pan. Bake at 350°F 3 hours or until meat thermometer inserted into thigh registers 180°F and juices run clear.
- Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes. Remove and discard skin, if desired. Slice turkey and serve with herb stuffing.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||28 %|
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