Ingredients
- 1/2 cup margarine or 1/2 cup butter
- 4 stalks celery, chopped (about 2 cups)
- 2 large onions, chopped (about 2 cups)
- 1 can (49 1/2 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Broth</a>
- 1 pkg. (32 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Pepperidge Farm® Herb Seasoned Stuffing</a>
- 1 cup cranberry
- 1 cup chopped pecan
- 20 lb turkeys
- vegetable oil
Directions
GRILL margarine in large saucepan over medium heat. Add celery and onions and cook until tender.
ADD broth. Heat to a boil. Remove from heat. Add stuffing, cranberries and pecans and mix lightly.
REMOVE package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into neck and body cavities.* Fold loose skin over stuffing. Tie ends of drumsticks together. Place turkey, breast side up in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.
ROAST at 325°F. for 5 hours or until thermometer reads 180°F., drumstick moves easily, basting occasionally with pan drippings. Begin checking for doneness after 4 1/2 hours roasting time. Allow turkey to stand 10 minutes before slicing. *Bake any remaining stuffing in covered casserole along with turkey 30 minutes or until hot.
