Turkey With Herb Dressing Recipe

Directions:

1. Preheat oven to 325°F.
2. Combine bread cubes and parsley in a large bowl. Blend salt, rosemary, thyme and sage. Add to bread cube mixture and toss to mix.
3. Melt shortening in skillet over medium heat. Mix in onion and celery. Cook for 3 minutes, stirring occasionally. Toss with bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.
4. Rinse turkey with cold water. Pat dry, inside and out, with paper towels. Lightly fill body and neck cavity with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
5. Place turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle, being sure tip does not touch bone.
6. Roast 4-5 hours or until thermometer registers 185°F Baste frequently with melted shortening during roasting.
7. Remove stuffing immediately from turkey. For easier carving, let stand 15-20 minutes after removing from oven.
8. TIPS: If you have leftover stuffing mixture that did not fit into the turkey place in an 8-inch greased baking dish. If you want the top crusty, leave uncovered. If you want it moist, cover with foil. Bake in a preheated 325F oven for 30 minutes, or until throroughly heated. When turkey is cooked spoon about 1/4 cup cooked turkey juices over stuffing.