Old Fashioned Stuffed Turkey
|Carrot||1 1⁄2 Cup (24 tbs), finley chopped|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Celery||1⁄2 Cup (8 tbs), finley chopped|
|Dry bread cubes||8 Cup (128 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Rubbed sage||2 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
In large saucepan, cook carrot, onion, and celery in butter or margarine till tender but not brown.
Add to bread cubes with milk, parsley, and seasonings; toss to coat.
Chill overnight, if desired.
Just before roasting, rinse bird and pat dry; rub cavities with salt.
Stuff and truss.
Bake in 325° oven for 4 to 1 1/2 hours or till meat thermometer inserted in the thigh registers 185°.
Makes 6 cups stuffing.