INGREDIENTS

INSTRUCTIONS

1998    
For stuffing, cook celery and onion in margarine or butter in a small
saucepan till tender. Remove from heat. Stir in sage, thyme, and
pepper. Place dry bread cubes in a mixing bowl. Add celery mixture,
pecans, and cranberries. Add 1/2 cup chicken broth, tossing to
moisten.  Release turkey legs from leg clamp or band of skin crossing
the tail.  If desired, remove leg clamp from body cavity. Remove neck
and  giblets from cavity. Rinse turkey inside and out; drain and pat
dry  with paper towels. Just before roasting, spoon some stuffing into
neck cavity. Pull neck skin over stuffing, fasten to back with a  short
skewer.  Loosely spoon stuffing into body cavity (no more than 3/4 cup
stuffing per pound of turkey.) Do not pack stuffing tightly, or it
will not get hot enough by the time the turkey is cooked. (Transfer
any remaining stuffing to a casserole adding the 1 to 2 tablespoons
chicken broth, if desired, for additional moistness; cover and chill
casserole.) Tuck legs under band of skin or rest into leg clamp. If
leg clamp has been removed, tie legs together with string. Twist wing
tips under back.  Place stuffed turkey, breast side up, on rack in a
shallow roasting  pan. Brush with cooking oil. Insert a meat
thermometer into the  center of an inside thigh muscle so the bulb does
not touch bone.  Cover turkey loosely with foil, leaving some space
between the bird  and the foil. Press foil over legs and neck.  Roast
in a 325 oven for 3 to 3 1/2 hours or till thermometer  registers 180
and juices run clear. The center of the stuffing should  be at least
165. Add covered casserole of stuffing during the last 30  to 45
minutes of roasting. If desired, during roasting, baste the  turkey
occasionally with drippings. Remove the foil the last 30 to 45  minutes
ot let the bird brown.  Remove turkey from oven and cover loosely with
foil. Let stand for 20  minutes before carving. Release legs from leg
clamp, or snip string  or band of skin. To avoid possible burns, do not
remove leg clamp  from the hot bird after roasting. Remove stuffing
from turkey. Store  leftover turkey and stuffing in separate containers
as soon as  possible after serving. Makes 6-8 servings.  Recipe by:
Holiday Cooking 1996  Posted to MC-Recipe Digest V1 #994 by L979
<L979@aol.com> on Jan 8,

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Nutrition (calculated from recipe ingredients)
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Calories: 746
Calories From Fat: 188
Total Fat: 21.6g
Cholesterol: 1.1mg
Sodium: 945.4mg
Potassium: 369mg
Carbohydrates: 121.7g
Fiber: 9.6g
Sugar: 8.1g
Protein: 16.1g