Roast Turkey With Mushroom Stuffing Recipe

Delicious roast turkey with savory herbs and mushroom stuffing.


| November 12, 2012


MAIN ARTICLE: 

Show-Stopping Thanksgiving Day Meal 

Roast Turkey With Mushroom Stuffing

3 1/2 cups chicken stock, regular or unsalted, divided
3 tablespoons lemon juice
1 teaspoon crushed dried basil leaves
1 teaspoon crushed dried thyme leaves
1/4 teaspoon ground black pepper, divided
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
1/2 cup sliced mushrooms (about 1 1/2 ounces)
4 cups Pepperidge Farm Herb Seasoned Stuffing
1 turkey (12 to 14 pounds)
Cooking spray, butter or oil

In medium bowl, stir together 1 3/4 cups chicken stock, lemon juice, basil, thyme and half the pepper

Heat remaining chicken stock, remaining pepper, celery, onion and mushrooms in 4-quart saucepan over medium-high heat until it comes to a boil. Reduce heat to low. Cover and cook for 5 minutes, or until vegetables are tender. Remove saucepan from heat and stir in stuffing, mixing lightly.

Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel.





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