Ingredients
2 cups finely chopped onions1/2 cup butter, cubed1 cup finely chopped celery with leaves1 package (12 ounces) unseasoned bread cubes1 teaspoon each dried basil, thyme and savory1/2 teaspoon salt1/4 teaspoon pepper1 can (14-1/2 ounces) chicken broth1 turkey (12 to 14 pounds)Additional butter, melted
Preparation
In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.
Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through.
When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
