Turkey and Cornbread Stuffing with Sun-Dried Tomatoes

If you're looking for a turkey recipe for Thursday, your search ends
here. This one delivers in the flavor department and is sure to wow all
your guests.

Turkey and Cornbread Stuffing with Sun-Dried Tomatoes
from Campbell's Kitchen

Prep Time: 30 min.
Stand Time: 10 min.
Roast Time: 3 hr. 30 min.

1/4 cup butter
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness^ *or*
Certified Organic)
1/2 teaspoon poultry seasoning
1/2 cup chopped sun-dried tomatoes
1/2 cup toasted slivered almonds (optional)
5 cups Pepperidge Farm® Cornbread Stuffing
1 turkey (12 to 14 pounds)
Vegetable oil

1. Heat the butter in a 4-quart saucepan over medium heat. Add the
celery and onion and cook until they're tender, stirring occasionally.
Stir the broth, poultry seasoning and tomatoes in the saucepan and heat
to a boil. Remove the saucepan from the heat. Stir in the almonds, if
desired. Add the stuffing and mix lightly.

2. Remove the package of giblets and neck from the turkey cavity. Rinse
the turkey with cold water and pat dry. Spoon the stuffing mixture
lightly into the neck and body cavities. Fold the loose skin over the
stuffing mixture. Tie the ends of the drumsticks together.

3. Place the turkey, breast side up, on a rack in a large roasting pan.
Brush the turkey with the oil. Insert a meat thermometer into the
thickest part of the meat, not touching the bone.

4. Roast at 325°F. for 3 1/2 hours or until the thermometer reads
165°F., basting occasionally with the pan drippings. Begin checking for
doneness after 3 hours of the roasting time. Let the turkey stand for 10
minutes before slicing.

/Helper*:*/ Bake any remaining stuffing in a covered casserole with the
turkey for the last 30 minutes of the roasting time or until the
stuffing mixture is hot. Use an instant-read thermometer to check that
the center of the stuffing mixture both in the turkey and in the
casserole reaches 165°F.
Makes: 12 servings.

Kitchen Clip
                              If your turkey is frozen, start thawing it in the fridge today.
Otherwise it may not be defrosted in time for Thursday and will roast
unevenly.
Received on Mon Nov 22 20:00:19 2010