Holiday Stuffed Turkey

• 1/2 c. butter
• 1 1/2 c. sliced mushrooms
• 1 c. chopped onion
• 1/2 tsp. dried savory leaves, crushed
• 1/2 tsp. ground nutmeg
• 2 c. cooked chopped broccoli
• 1 (14 oz.) pkg. herb seasoned cube stuffing
• 1 c. cooked wild rice
• 1 (14 oz.) can chicken broth
• 14 to 16 lb. turkey

1. To prepare stuffing:
2. In 4-quart saucepan over medium heat, in hot butter, cook mushrooms and onion with savory and nutmeg until tender.
3. Remove from heat.
4. Add broccoli, stuffing, rice and broth. Toss to mix.
5. Spoon stuffing mixture lightly into neck and body cavities.
6. Fold shin over stuffing; skewer closed.
7. Tie legs.
8. On rack in roasting pan, place turkey breast-side up.
9. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.
10. Roast, uncovered, at 325u0b0 for 4 hours or until internal temperature reaches 180u0b0 and drumstick moves easily. Baste occasionally with pan drippings.
11. When skin turns golden, cover loosely with tent foil.
12. Makes 14 to 16 servings.

butter, mushrooms, onion, savory leaves, ground nutmeg, broccoli, rice, chicken broth, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324248 (may not work)