Holiday stuffed turkey breast

By á-27053

Ingredients

• 1/3 c Wesson veg oil
• 3 c sliced fresh mushrooms
• 1 1/2 c chopped celery
• 1 1/2 c chopped onion
• 3 c plain stuffing mix or bread crumbs
• 1 c dried cranberries
• 1 c ck broth or water
• 6 to 8 pound butterball breast of turkey, thawed if frozen ( garlic salt and pepper optional)

Preparation

Step 1

Preheat oven 325. Heat Wesson oil in large skillet and sauté mushrooms, celery and onions until vegetables are tender and mushrooms are golden, about 8 to 10 min. Remove from heat, stir in stuffing, cranberries and broth. Place stuffing in butterball turkey rib cavity according to package directions. Brush skin with additional oil and season with garlic salt and pepper. Place turkey, skin side up on flat rack in a 13x9x2 inch baking dish. Bake 2 3/4 to 3 1/4 hours to an internal meat temp of 170f and stuffing temp of 160f remove from oven and let stand for 10 minutes before carving