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Thanksgiving Turkey and Stuffing Recipe

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This recipe for Thanksgiving Turkey and Stuffing is from Liz's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stop & Shop Fresh Turkey 20lb
Herb Brine from Bed, Bath and Beyond

Stuffing:
9 Eggs, beaten
Parsley, chopped
2 medium onions, finely diced
1 stick butter
1 container chicken liver (chopped)
1 large brown bag dried bread (Shop Rite)
Directions:
Directions:
Remove neck, giblets, etc. from turkey. Clean, wash and dry. Prepare brine. Brine turkey for 12 hours, at least. Remove from bag, rinse and dry with paper towel. Set aside.

To prepare stuffing, put slices of bread in water for a few seconds until you can squeeze the water out of it. Do not leave in too long or the bread will get soggy. The bread should be kind of dry and crumbly. Fill up large bowl. In the meantime, saute onions in butter for about 5 minutes, until soft. Cool. Beat eggs. Add chopped liver, parsley and cooled onions. Salt and pepper. Add egg mixture to bread. Mix thoroughly.

Stuff turkey loosely. Tie up ends and sew together to close openings. Place turkey in buttered brown bag. Place on rack in roasting pan. Add about 2 cups of water to bottom of pan. Bake 325 degrees for 5-1/2 hours. No need to baste since turkey is in bag.

 

 

 

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