So I cook on a regular basis! Ask my husband…I dont do it daily, but if I dont do it daily I make enough at the beginning of the week for the entire week! However…I cook! And I can cook…but thinking about cooking a Turkey scares me for some reason. I know I am just probably freaking my own self out because if you think about it, its just like cooking any other day of the week. Maybe its freaking me out because I am cooking it for everyone?? Who knows…
I’ve been searching for different recipes for cooking the turkey and my mom sent me this one…
(pic above)
What You’ll Need
1/4 cup butter (1/2 stick)
2 stalks celery, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup dried cranberries
1/2 cup chopped pecans
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 turkey (12 to 14 pounds)
Vegetable oil
How to Make It
1. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they’re tender, stirring occasionally. Stir in the broth. Remove the saucepan from the heat. Stir in the cranberries and pecans. Add the stuffing and mix lightly.
2. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
3. Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
4. Roast at 325°F. for 3 1/2 hours or until the thermometer reads 180°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing.
So do you have any good recipes for me for Thanksgiving??? The side dishes are easy…what recipes do you use for your Turkey?
