- 1 1/2 C chopped onion
- 2 C chopped celery
- 3 C chopped chestnuts
- 2 bags unseasoned bread cubes
- 16-18 # fresh turkey
- 2 sticks butter, melted
- Chicken stock
- Salt and pepper to taste
- White wine
- Small can sliced mushrooms for gravy
Take turkey out of plastic and rinse inside and out under cold water. Salt inside turkey cavity.
Make stuffing in separate large bowl combining onion, celery, chestnuts, bread cubes and melted butter. Salt and pepper to taste. If not moist enough, add more butter and a little chicken stock. If baking stuffing outside the turkey, add chicken stock to moisten prior to baking.
Place stuffing inside neck and turkey cavity. Use pins to hold the neck closed. Rub melted butter over entire turkey. Set on rack in pan with legs up. Roast at 400 for first 15 min uncovered, then turn down to 325 and cover. Roast according to package directions, basting occasionally. Add water if necessary.
Add water 1 hour before turkey is scheduled to be done. Take cover off for last hour to brown. Let stand for 45 min before carving, removing the stuffing and keep warm. Make sure temperature of turkey reaches 170 or red button pops up to indicate it is done.
Use liquid from turkey to make gravy. Mix ¼ C flour and ¼ C water in separate bowl and add to liquid from turkey to thicken. Add can of sliced mushrooms, ¼ C white wine and chicken stock to taste.
Or mix with jar of store bought turkey gravy.