You may also like
Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 1 12- to 15-pound turkey
- 10 ounces (2 1/2 sticks) butter
- 2 cups diced yellow onion
- 2 cups diced celery
- 1 pound loaf white bread, cut into 1-inch cubes
- 4 cups corn bread, cut into 1-inch cubes
- 2 1/2 tablespoons poultry seasoning
- 1 tablespoon dried sage leaves
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup diced ham (optional)
- Salt and freshly ground black pepper
Method
- Heat oven to 350 degrees.
- Remove neck and giblets from inside the turkey, and discard or reserve for another use.
- Rinse turkey inside and out, pat dry with paper towels, and set aside.
- In a large heavy skillet over medium heat, melt 2 ounces ( 1/2 stick) of butter.
- Add the onion and celery, and saute until the onion is translucent, about 5 minutes.
- Reduce the heat to low, and add the remaining 8 ounces (2 sticks) of butter.
- Allow butter to melt, then immediately remove pan from heat and set aside.
- In a large mixing bowl, combine white bread, corn bread, poultry seasoning, sage, nuts and ham.
- Add sauteed vegetables and melted butter.
- Season with salt and pepper to taste, and toss to mix well.
- Stuff the front and rear cavities of the turkey with the dressing, truss the bird, and place in a deep roasting pan.
- Cover pan tightly with aluminum foil.
- Roast turkey for 3 hours.
- Remove foil, and brown for 30 to 45 minutes more, basting occasionally with the pan juices.
- To serve, place turkey on a large platter.
- The dressing may be spooned directly from the bird, or transferred into a serving dish.
