The Holiday Collection- 1 cup chopped celery 1 cup chopped onion 1/2 cup margarine or butter 1 (16-oz) can whole-berry cranberry sauce 2 TB chicken-flavor instant bouillon cubes 12 cups dry bread cubes (about 16 slices bread) 1 cup chopped pecans 2 tsps poultry seasoning 1 tsp rubbed sage 3 cups hot water 1 (12-14lb) turkey,thawed if frozen vegtable oil Rich Turkey Gravy (recipe follows) In large skillet, cook celery and onion in margarine until tender; add cranberry sauce and bouillon. Cook and stir until bouillon dissolves. In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture. Mix well. Preheat oven to 325 degrees. Remove neck and giblets from turkey cavities. Rinse turkey; drain well. Stuff neck and body cavities lightly with stuffing. (Place extra stuffing in greased baking dish; refrigerate.) Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in open pan. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil. Place turkey in oven and roast about 4 hours. (Bake extra stuffing with turkey during last 40 min or until hot.) When skin is golden brown, shield breast loosely with foil to prevent overbrowning. Check for doneness; thigh temperature should be 180-185 degrees. Let turkey stand 15-20 min before carving. Serve with Rich Turkey Gravy. Refrigerate leftovers. Makes 10-12 servings. RICH TURKEY GRAVY: In med skillet, stir 1/4 to 1/3 cup flour into 1/4 cup pan drippings; cook and stir until dark brown. Stir in 2 cups hot water and 2 tsps chicken-flavor instant Bouillon or 2 chicken-flavored Bouillon cubes; cook and stir until thickened and bouillon is dossolved. Refrigerate leftovers. Makes about 1 1/2 cups. (Source: Publications International, LTD)
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