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Turkey with Herb Dressing recipe

10 servings

Ingredients:

4 quarts 1/2-inch bread cubes

1/3 cup dried parsley flakes

2 teaspoons salt

2 teaspoons rosemary, crushed

2 teaspoons ground thyme

1 teaspoon ground sage

1/2 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick

1 cup coarsely chopped onion

1 cup coarsely chopped celery with leaves

1 1/2 cups chicken broth

1 turkey (14 to 15 pounds)

For basting, CRISCO® Butter Flavor All-Vegetable or CRISCO® Butter Flavor Sticks

Instructions:

Preheat oven to 325 degrees.

Combine bread cubes and parsley in a large bowl.

Blend salt, rosemary, thyme, and sage; add to bread cube mixture and toss to mix.

Melt CRISCO® Shortening or CRISCO® Shortening Stick in a skillet over medium heat.

Mix in onion and celery; cook for 3 minutes, stirring occasionally.

Toss with the bread mixture.

Add chicken broth, mixing lightly until ingredients are thoroughly blended.

Rinse turkey with cold water; pat dry, inside and out, with paper towels.

Lightly fill body and neck cavities with the stuffing.

Fasten neck skin to back with a skewer.

Bring wing tips onto back of bird.

Push drumsticks under band of skin at tail, if present, or tie to tail with cord.

Place turkey breast-side-up on a rack in a shallow roasting pan.

Insert meat thermometer in the thickest part of the inner thigh muscle; be sure tip does not touch bone.

Roast in 325 degree oven for 4 to 5 hours or until thermometer registers 180 to 185 degrees; baste frequently with melted CRISCO® Butter Flavor Shortening or CRISCO® Butter Flavor Stick during roasting.

Remove stuffing immediately from bird.

For easier carving, let stand 15 to 20 minutes after removing from oven.