Roast Turkey with Mushroom Stuffing
3 hours 30 minutes
Makes 12 servings
Notes, Tips & Suggestions
*Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.
- 3 1/2 cups Swanson Chicken Stock
- 3 tablespoons lemon juice
- 1 teaspoon dried basil leaves, crushed
- 1 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 1 stalk celery, coarsely chopped (about 1/2 cup)
- 1 small onion, coarsely chopped (about 1/4 cup)
- 1/2 cup sliced mushrooms (about 1 1/2 ounces)
- 4 cups Pepperidge Farm Herb Seasoned Stuffing
- 1 turkey (12 to 14 pounds)
- Vegetable cooking spray
- Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a small bowl.
- Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities.* Fold any loose skin over the stuffing. Tie the ends of the drumsticks together.
- Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with the cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 180°F., the drumstick moves easily and the stuffing reaches 165°F. Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing.
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