Roast Turkey With Vegetable Stuffing

Recipe Ingredients

2 tablespoons	30ml	Margarine or butter
2 tablespoons	30ml	Celery stalks - sliced (1 cup) (medium)
1 tablespoon	15ml	Onion - chopped (1/2 cup) (medium)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh sage leaves
		(or 1 tspn dried sage)
1 1/2 teaspoons	7.5ml	Chopped fresh marjoram leaves
		(or 1/2 tspn dried marjoram)
3/4 teaspoon	3.8ml	Chopped fresh tarragon leaves
		(or 1/4 tspn dried tarragon)
1/2 teaspoon	2.5ml	Salt
7 cups	1659ml	Soft bread cubes
1 1/2 cups	165g / 5.8oz	Shredded carrots - (abt 2 med)
1 cup	237ml	Shredded zucchini - (abt 1 med)
1 cup	146g / 5.1oz	Chopped mushrooms - (4 oz)
12 lbs	5448g / 192oz	Turkey

Recipe Instructions

Heat oven to 325 degrees. Melt margarine in 10-inch nonstick skillet over medium heat. Cook celery and onion in margarine, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.

Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.

Place turkey, breast-side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.

Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 180 degrees and juice of turkey is no longer pink when center of thigh is cut. When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

This recipe yields ?? servings.

Nutrition Info Per 1 Serving: 425 calories (215 calories from fat); 24 g fat (6 g saturated); 145 mg cholesterol; 260 mg sodium; 7 g carbohydrate (1 g dietary fiber); 46 g protein.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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