Roast Turkey with Vegetable Stuffing Recipe

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

Prep Time 45 min  

Total Time 5 hr 40 min  

Servings 24

Ingredients

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

Directions

1Heat oven to 325ºF. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, 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.

2Fill 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.

3Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

4Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.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 Information

Serving Size: 1 Serving Calories320 ( Calories from Fat160 ), Total Fat18 g (Saturated Fat5 g, ), Cholesterol105 mg Sodium220 mg Total Carbohydrate7 g (Dietary Fiber1 g ), Protein34 g ; % Daily Value*: Vitamin A24%; Vitamin C0%; Calcium4%; Iron10%; Exchanges:1/2 Starch; 5 Lean Meat; *Percent Daily Values are based on a 2,000 calorie diet.

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Article source: http://www.bettycrocker.com/recipes/roast-turkey-with-vegetable-stuffing/480eb5f7-5ff3-4c62-8ae8-8acd7d603b90