Roast Turkey with Vegetable Stuffing

PREP: 45 min; COOK: 5 min; ROAST: 4 1/2 hr; STAND: 20 min

2 tablespoons margarine or butter
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
3/4 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/2 teaspoon salt
7 cups soft bread cubes
2 medium carrots, shredded (1 1/2 cups)
1 medium zucchini, shredded (1 cup)
1 cup chopped mushrooms (4 ounces)
12 pound turkey


1. Heat oven to 325. 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.

2. 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.

3. 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.

4. Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads
180 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.



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.

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.