Roast Turkey With Bread Stuffing
|White bread slice||16|
|Cooking oil||1 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Poultry seasoning/Dried sage||1 Teaspoon, crushed|
|Chopped peeled apple||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Butter flavored sprinkles||1 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Non-stick spray coating||1|
Cut bread into 1/2-inch cubes.
Spread into a single layer in a shallow baking pan.
Bake in a 300° oven for 10 to 15 minutes or till dry, stirring twice or let bread cubes stand, covered, at room temperature for 8 to 12 hours.
Rinse the turkey well on outside and inside the cavities.
Pull the neck skin to the back and fasten with a skewer.
If band of skin crosses the tail, tuck the drumsticks under the band.
If there is no band, tie the drum sticks to the tail.
Twist the wing tips under the back.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Brush the turkey with the cooking oil.
Insert a meat thermometer into the center of one of the inside thigh muscles.
The bulb should not touch the bone.
Cover the turkey with foil, leaving an air space between the bird and the foil.
Press the foil lightly at the ends of drumsticks and neck.
Roast the turkey in a 325° oven for 2 hours.
Meanwhile, for stuffing, in a small saucepan cook the celery and onion in margarine till tender.
Remove from heat.
Stir in the poultry seasoning or sage and pepper.
Place the dry bread cubes in a mixing bowl.
Add the onion mixture and apple.
Combine the water, butter-flavored sprinkles, and bouillon granules; drizzle over bread mixture, tossing lightly - to moisten.
If desired, add additional water for desired moistness.
Spray a 2-quart casserole with non-stick coating.
Spoon stuffing into casserole.
Chill til needed.
Cut the band of skin or string between the turkey drumsticks and roast for 1 to 1 1/2 hours more or till meat thermometer registers 180° to 185°; uncover turkey for the last 45 minutes of roasting.
Bake stuffing with turkey, covered for 50 to 55 minutes or till hot.
Remove turkey from the oven and cover it with foil.
Let stand for 15 minutes before carving.