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Sage-Rubbed Roast Turkey

1 turkey (13 to 15 pounds)
3 tablespoons butter, softened
4 teaspoons salt
2 teaspoons pepper
1 teaspoon rubbed sage
1 teaspoon paprika
STUFFING:
2 celery rib, chopped
1 large onion, chopped
1/2 cup butter
1 loaf (1 pound) day-old bread, cubed (about 11 cups)
3 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon pepper
1-1/4 to 1-3/4 cups chicken broth

Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the
outside and inside of turkey. In a skillet, saute celery and onion in butter
until tender. In a large bowl, combine the bread cubes, celery mixture, sage,
salt and pepper. Add enough broth to moisten; toss gently. Just before baking,

Printed from tasteofhome.com Sep 5, 2008

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Sage-Rubbed Roast Turkey cont.

loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place
breast side up on a rack in a roasting pan. Bake at 350° for 3-1/2 to 4
hours or until a meat thermometer reads 180° for the turkey and 165° for
the stuffing, basting occasionally with pan drippings. Cover loosely with foil if
turkey browns too quickly. Cover and let stand for 20 minutes before removing
stuffing and caving turkey.

Yield: 10-12 servings (8 cups stuffing).