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Stuffed Roast Turkey Recipe

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This recipe for Stuffed Roast Turkey, by , is from The Leith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenessa Leith
Added: Wednesday, January 28, 2009


1/2 to 1 tbsp. paprika
1 turkey
6 cups water
3/4 cup egg substitute
2 lb. day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tbsp. poultry seasoning
1 tsp. salt
1 tsp. sage
1/4 tsp. pepper
6 tbsp. butter, melted

Gravy: 2 tsp. chicken bouillon granules
2 cups boiling water
5 tbsp. flour

Remove giblets from turkey. In saucepan, bring water, giblets, and neck to boil. Reduce heat, cover and simmer 1 hour. Remove giblets, dice. Set aside 3 cups cooking liquid. In bowl, combine egg, crumbs, onions, celery, giblets, poultry seasoning, salt, sage, and pepper. Add cooking liquid, mix. Loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in baking dish. Place turkey in roasting pan. Brush with butter and sprinkle with paprika. Bake, uncovered at 325 for 4 1/2 to 5 1/2 hours until themometer reads 180. Bake additional stuffing 35 to 40 minutes. For gravy, dissolve bouillon in water. In saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to boil, cook 2 minutes.




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