Turkey with Vegetable Medley Stuffing

[kirra]

Turkey with Vegetable Medley Stuffing

Ingredients:

1/2 cup butter or margarine
4 cups coleslaw mix (shredded cabbage and carrot)
1 cup chopped onion
1/2 cup finely chopped celery
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon poultry seasoning, optional
1 package (14 ounces) dried herb-seasoned bread cubes
1 1/4 to 1 1/2 cups water or chicken broth
1 turkey (14 to 16 pounds), fresh or frozen (thawed, if frozen)
1 to 2 tablespoons vegetable oil

Preparation:

In large skillet over medium heat, melt butter or margarine. Add coleslaw mix, onion and celery; cook until tender.

Stir in water chestnuts and cheese. Season to taste, if desired.

In large bowl, toss together bread cubes and vegetables mixture. Sprinkle small amount of water over bread cube mixture to moisten; stir lightly. Set aside.

Heat oven to 350°F.

Remove giblets and neck from turkey cavities; set aside to use in soup or gravy or discard, if desired. Rinse turkey well (inside and out) with cool water. Drain completely. Place turkey on absorbent paper toweling on counter.

Spoon stuffing into neck cavity; stuff lightly, do not pack. Secure skin over cavity with turkey roasting pin or tuck wings back to hold skin in place. Gently turn turkey. Stuff cavity lightly; close cavity with turkey roasting pins and string as lacing or tuck legs to secure stuffing before roasting.

Place turkey, breast side up, on flat rack in open roasting pan about 2 inches deep. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil.

Place turkey in oven and roast 4 to 4 1/2 hours. When skin is golden brown (about 2/3 done), cover breast loosely with light-weight aluminum foil to prevent over-browning. Check for doneness; thigh temperature should be 180° and stuffing 160°. Let turkey stand 15 minutes before carving. Yields 12 to 14 servings (with 10 cups stuffing).