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      RECIPE TITLE "Turkey with Herb Dressing Recipe"
    Source: Crisco®,
    courtesy of Cooking.com

    yields 10 to 14 Servingstime--- difficultymoderate

      RECIPE 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 shortening
    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 Shortening
    or Butter Flavor Shortening Sticks.

    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.

      RECIPE METHOD

    Preheat oven to 325 degrees F.

    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 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 F oven for 4 to 5 hours or until thermometer registers 180 to 185 degree F; baste frequently with melted Butter Flavor Crisco during roasting. Remove stuffing immediately from bird. For easier carving, let stand 15 to 20 minutes after removing from oven.

    Recipe reprinted by permission of Crisco®. All rights reserved.


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