Thanksgiving Turkey and Stuffing (14 lb turkey) Recipe
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 This recipe for Thanksgiving Turkey and Stuffing (14 lb turkey) is from Momma's Food, 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!
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Category: |
Category: |
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Ingredients: |
Ingredients: 12-14 lb turkey (keep bag with gizzards,liver) *if frozen - be sure itś defrosted! SAVE roasting directions!
1 bag Pepperidge Farm herb stuffing
1 pkg Jimmy Dean sausage (comes in a roll)
Bellīs Seasoning or poultry seasoning
3 eggs, beaten
1 onion, cut in chunks
2 carrots, sliced
3 sticks celery, cut in chunks
2 or 3 cans (15 oz) turkey or chicken broth
salt and pepper
Gravy Master
butter
butchers twine
turkey skewres
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Directions: |
Directions:Bring to a boil insides from turkey with carrots, celery, onion with 1 can of broth and enough water to cover. Simmer for about 30-45 minutes. Cool. While thatś cooking, break up about ū of the sausage into a frying pan and cook it through.
When the boiled ingredients are cool, blend them until smooth. (Never put hot liquids in a blender)
In a large bowl, combine stuffing, sausage,beaten eggs, contents of blender. and a couple Tbsp of poultry seasoning or Bells. Add broth if needed to moisten (not wet) stuffing.Stuffing should have a savory smell. Adjust seasoning as needed.
When well mixed, stuff both ends of the turkey,and secure openings with skewers. Donīt pack tightly. You can use a slice of bread over the large opening to hold the large opening closed. Tie turkey legs together with butchers twine.
Put turkey in a roasting pan on a rack (if you have). Rub the outside with butter or olive oil and Gravy Master. Cover with foil. Remove foil for the last hour and baste about every 10-15 minutes to brown the skin. Roast according to directions on turkey packaging.
Any extra stuffing can be put in a baking dish, covered for about an hour and baked with the turkey. |
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Personal
Notes: |
Personal
Notes: * Good luck - this was passed on to me verbally by my grandfather and my mother. No special measurements, no real recipe.Even though it is not your favorite, I thought it was important to keep this traditional DeMichiel recipe alive. Pass it on!
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