Recipe Summary

Servings: 10

Ingredients

1 stick margarine
1 cup chopped celery
1 cup chopped onion
2�? cup dried sweetened cranberries
1 clove garlic, minced
3 cups herb-seasoned stuffing cubes
1 cup crumbled cornbread
1 cup chicken broth
1 (10- to 12-lb) whole turkey, thawed if frozen
1 Tbsp vegetable oil
1�? tsp salt
1�? tsp pepper
1�? tsp poultry seasoning
1�? tsp dried sage
Gravy

Directions

Preheat oven to 350°F.

1. Heat margarine in large skillet over medium-high heat. Add celery, onion and cranberries; cook, stirring occasionally, 8 minutes or until vegetables are tender.
2. Stir in garlic. Add stuffing, cornbread and broth, stirring until broth is absorbed.
3. Place turkey in large roasting pan; rub with oil. Combine salt, pepper, poultry seasoning and sage in small bowl; stir to mix well. Sprinkle cavity and outside of turkey evenly with mixture.
4. Spoon stuffing into turkey cavity. Bake 2 1�? to 3 hours or until meat thermometer inserted into thigh registers 180°F. If turkey browns too quickly, cover loosely with foil.

Gravy

Ingredients

2 to 2 1�? cups chicken broth
3 Tbsp. flour
1�? tsp pepper

1. Remove turkey from pan to serving platter. Cover loosely with foil; set aside.
2. Pour off drippings from roasting pan into large glass measuring cup; skim fat from drippings, if desired.
3. Add broth to drippings to measure 3 cups. Whisk in flour and return mixture to roasting pan.
4. Place roasting pan across two stove burners over medium-high heat.
5. Cook, whisking constantly and scraping up browned bits from bottom of pan, 6 to 8 minutes or until gravy comes to boiling and thickens. Whisk in pepper. Serve gravy with turkey and stuffing.