Rolled-Up Turkey

• 1 turkey (12 pounds), deboned and giblets removed
• 1 cup chopped celery
• 1 medium onion, chopped
• 1/2 cup butter, cubed
• 5 cups cubed white bread
• 1-1/2 cups coarsely crumbled corn bread
• 1 teaspoon salt, divided
• 1/2 teaspoon rubbed sage
• 3/4 to 1 cup chicken broth
• 3 tablespoons canola oil
• 1/4 teaspoon pepper

1. Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections.
2. In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten.
3. Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.
4. Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan.
5. Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325u0b0 for 2 to 2-1/2 hours or until a thermometer reads 170u0b0; bake thighs for 1-1/2 to 1-3/4 hours or until a thermometer reads 180u0b0. Stuffing should reach 165u0b0. Let turkey stand for 15 minutes before slicing.

turkey, celery, onion, butter, cubed white bread, corn bread, salt, sage, chicken broth, canola oil, pepper

Taken from www.tasteofhome.com/recipes/rolled-up-turkey/ (may not work)