Turkey With Grandma’S Stuffing

  1. Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.
  2. In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
  3. Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.
  4. Bake, uncovered, at 325u0b0 for 3-1/2 to 4 hours or until a thermometer reads 165u0b0 when inserted in center of stuffing and the thigh reaches at least 170u0b0, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
  5. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
  6. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

turkey, celery, onion, butter, white bread, whole wheat bread, egg substitute, poultry seasoning, salt, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/turkey-with-grandma-s-stuffing/ (may not work)

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