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Stuffing
1/4 Cup / 125 ml Butter
1/3 Cup / 80 ml Diced Onion
1/3 Cup / 80 ml Diced Celery
4 Cups / 1 litre Dry Bread Cubes
2 teas. / 10 ml Watkins Poultry Seasoning
2 Eggs, Beaten
1 Cup / 250 ml Milk
1 Tbsp. Watkins Chicken Soup Base
Freshly-ground Watkins Sea Salt & Watkins
Black Pepper to taste
Saute onion and celery in butter until lightly browned. Combine with remaining ingredients and toss lightly to mix. Set aside while preparing turkey.
Turkey
Rub inside and outside of turkey with 1/4 Cup / 60 ml Watkins
Meat Magic and 1 Tbsp. / 15 ml Watkins Provencal
Herb Rub. Place stuffing in cavity of bird (place any
remaining stuffing in a casserole to bake later) and roast
uncovered, at 325 degrees F / 165 C for 4 to 4 1/2 hours or until
meat thermometer reads 185 degrees F / 85 C. Place
remaining stuffing in oven one hour before serving. Remove
stuffing from turkey and toss with stuffing in casserole.
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© Copyright 1999 The Rising Stars Team
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