2 pkgs prepared dressing cubes (Pepperidge Farm seasoned)
6-8 slices white bread cubed and left out to dry
4 large onions(1 quartered for broth, 3 coarsely diced)
6 stalks celery (1 cut large for broth, others coarsely chopped)
2-3 apples peeled and cut very small
2 -2 ¼ sticks of margarine
turkey broth(prepared the night before)
2 cans chicken broth - 13 oz.
1 T Bell’s seasoning (plus 1-2 tsp additional to taste)
2 eggs beaten
salt and pepper
21-22 lb turkey
The night before:
Clean turkey, cover, and refrigerate.. Place neck, gizzard,heart and liver in a large pot. Cover with approx. 5-6cups of water. Add 1 large onion, 1 stalk celery and a little salt. Simmer covered for 1 ½ hours. Refrigerate. Cut up celery and onions and store sealed in fridge to save time the next day.
Early the next morning: Remove turkey from refrigerator.
Warm 3 cups of turkey broth and 1-1 ½ cans of chicken broth.
Save the rest of the turkey broth for gravy.
Melt margarine in a large fry pan. Saute celery, add onions and finally apples. Cook until somewhat tender.
Place prepared dressing cubes and bread in a large bowl or deep pan. Add sautéed vegetables with margerine and toss lightly. Sprinkle with turkey seasoning, salt and pepper and drizzle with eggs. Again, toss lightly to mix.
Add 2 cups of liquid and toss. Gradually add a little more liquid to moisten. You may not need all the liquid you have. Mixture should be moist, NOT soggy. Taste to correct seasoning.
Wipe turkey dry, inside and out, with paper towels. Stuff both ends of the turkey lightly and sew up with a heavy duty needle and thick thread. Remember, stuffing expands as it cooks. Leave about 1 inch headroom in cavities.
Put extra stuffing in a greased baking dish, cover with foil, and bake 30-40 minutes at 350 degrees, after turkey comes out of oven.
Tie string around the turkey to secure the wings and tie the legs together tightly. Rub skin with shortening and sprinkle lightly with salt. Place in large turkey roasting pan on rack.
Roast uncovered in a preheated 450° oven for 20 mins. Turn oven down to 325°, tent turkey with foil and roast until done (probably 5 ½ -6 hours). Remove foil for last 45 mins of cooking time. Internal temp of thigh should be 180° and internal temp of stuffing should be 160°-165°. Let rest out of oven(covered with foil) for 30 mins before carving. While turkey is resting, make gravy.
*Remember to use the extra turkey broth for gravy!