11
Roast Turkey with Vegetable Stuffing
This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.
2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
3/4 teaspoon chopped fresh 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 mushrooms (4 ounces)
1 whole turkey (22 pounds), thawed if frozen
1. Heat oven to 350°F. Turn Function dial to Roast. 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. Fasten neck skin of turkey to back with skewer. Fold wings across back with tips touching. Fill
body cavity lightly with stuffing. (Do not pack; stuffing will expand while cooking.)
3. Place baking pan on lowest position in oven; add rack. Place turkey, breast side up, on rack.
Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch
bone.
4. Roast uncovered 3
1/
2
to 4
1/
2
hours, placing aluminum foil loosely over turkey when it begins to
turn golden, until thermometer reads 180°F and juice of turkey is no longer pink when center of
thigh is cut. Let turkey stand about 20 minutes for easiest carving. 30 servings.
Reprinted with the permission of General Mills, Inc.
