Roast turkey with bread stuffing and giblet gravy

1 servings

Ingredients

Quantity Ingredient
12 pounds To 16 lb frozen turkey,
1 cup Butter or margarine
2 cups Diced celery
1½ cup Chopped onions
¼ cup Minced parsley
2¼ teaspoon Salt
3 teaspoons Poultry seasoning
Reserved giblets and neck
1 Celery stalk -- cut up
½ cup Chopped onion
1 teaspoon Salt thawed
½ teaspoon Pepper
18 cups White bread cubes
3 Eggs -- slightly beaten
1 cup Broth from the turkey
Salad oil
Water
Turkey pan drippings
6 tablespoons All-purpose flour
2 teaspoons Salt

Directions

BREAD DRESSING

GIBLET GRAVY

Bread Stuffing:

In a 8 quart Dutch oven over medium heat in hot butter or margarine, cook celery and onions until soft, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; stir well until thoroughly mixed. Stir in bread cubes, eggs and broth; mix together well.

Remove giblets and neck from inside turkey and reserve for gravy.

Rinse bird with running cold water; drain well.

Spoon some stuffing lightly into neck cavity (do not pack). Fold neck skin over and fasten with skewers.

With bird breast side up, lift wings up toward neck, then fold under back of bird, so they stay flat and keep neck skin in place.

Spoon remaining stuffing lightly into body cavity. Close by folding skin lightly over opening; skewer closed. Tie legs with string, or push drumsticks under band of skin or use stuffing clamp.

On rack in open roasting pan, place bird breast side up. Brush skin lightly with salad oil. Insert meat thermometer into meat between breast and thigh, being careful not to touch bone.

Roast at 325F for 4 to 4½ hours, covering with a tent of foil when bird turns golden. Check doneness during last 30 minutes.

Toward end of roasting, remove foil; baste bird with drippings. Bird is done when thermometer reads 180 to 185F.

Giblet Gravy:

While turkey is roasting, in saucepan over high heat, heat to boiling giblets, necks, celery, onion, 1 teaspoon salt and water to cover.

Reduce heat to low; cover; simmer 1 hour until giblets are tender.

Drain, reserving broth; discard celery and onion. Chop neck meat and giblets. When turkey is done, remove rack from pan; pour pan drippings into a 4 cup measure; let drippings stand until fat separates from meat juice. Skim ⅓ cup fat from drippings into 2 quart saucepan; skim off and discard any fat remaining on surface of drippings. Add reserved broth to roasting pan; stir until brown bits are loosened. Add liquid to meat juice in cup to make 4 cups (add water if necessary). Into fat in saucepan over medium heat, stir flour and 2 teaspoons salt. Gradually stir in meat juice mixture; cook, stirring until thickened. Add reserved chopped giblets and neck meat; cook until heated through.

Stephanie da Silva 7 Nov 1994

Recipe By :

From: Marjorie Scofield Date: 12-10-95 (07:17) (160) Fido: Recipes

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