Turkey with Herb Dressing

30 min
4 hrs
 

INGREDIENTS:

• 4 quarts 1/2-inch bread cubes
• 1/3 cup dried parsley flakes
• 2 teaspoons salt
• 2 teaspoons rosemary, crushed
• 2 teaspoons ground thyme
• 1 teaspoon ground sage
• 1/2 cup Crisco® All-Vegetable Shortening
• OR 1/2 stick Crisco® All-Vegetable Shortening Sticks
• 1 cup chopped onion
• 1 cup coarsely chopped celery with leaves
• 1 1/2 cups chicken broth
• 1 (14 to 15 lb.) turkey
• Crisco® Butter Shortening, melted, for basting

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 325ºF.


2. 2.
   COMBINE bread cubes and parsley in large bowl. Blend salt, rosemary, thyme and sage. Add to bread cube mixture and toss to mix.


3. 3.
   MELT shortening in skillet over medium heat. Mix in onion and celery. Cook for 3 minutes, stirring occasionally. Toss with bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.


4. 4.
   RINSE turkey with cold water. Pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.


5. 5.
   PLACE turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle, being sure tip does not touch bone.


6. 6.
   ROAST 4 to 5 hours or until thermometer registers 180 to 185ºF. Baste frequently with melted shortening during roasting.


7. 7.
   REMOVE stuffing immediately from turkey. Let stand 15 to 20 minutes after removing from oven for easier carving.