Thanksgiving Stuffed Turkey 2 large onions, chopped 3 celery ribs, chopped 2 medium carrots, finely chopped 3/4 cup butter, divided 2 loaves (1 pound each) day-old egg bread, cubed 1 cup chicken broth 1 cup minced fresh parsley 1/4 cup egg substitute 1 turkey (16 to 18 pounds) with giblets and neck 1/2 teaspoon garlic salt 1/2 teaspoon paprika GRAVY: 4-1/2 cups water, divided 1 medium carrot, halved 1 celery rib, halved 1 small onion, quartered 1 bay leaf 6 whole peppercorns 6 tablespoons all-purpose flour 1/4 teaspoon salt Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Thanksgiving Stuffed Turkey cont. In a large skillet, saute onions, celery and carrots in 1/2 cup butter until tender. In a bowl, combine bread cubes, onion mixture, broth, parsley and egg substitute. Remove giblets and neck from turkey; cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks with kitchen string. Place breast side up on a rack in a shallow roasting pan. Melt remaining butter; brush over turkey. Sprinkle with garlic salt and paprika. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.) For gravy, in a large saucepan, combine 4 cups water, carrot, celery, onion, giblets, neck, bay leaf and peppercorns. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until giblets are tender; strain broth and set aside. Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and loosened browned bits into a measuring cup; skim fat. In the saucepan used for the gravy, combine flour, salt and remaining water until smooth. Stir in the drippings and reserved broth. Bring to a boil; cook and stir Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

	Thanksgiving Stuffed Turkey for 2 minutes or until thickened. Serve with turkey and stuffing. Yield: 16-18 servings (3 cups gravy, 16 cups stuffing). Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008