Steaming a mixture of sautéed vegetables combined with chunks of white bread makes for a wonderful stuffing. Packed lightly into a turkey, ready for roasting, it provides that something extra-special for the Thanksgiving dinner.
(1) 10 to 12 lb turkey
¾ cup oil or melted butter
Mushroom Bread Stuffing
¼ cup butter
Rinse turkey in cool water and pat dry.
Slice the onions and celery and place it at the bottom of a large roasting pan. Sprinkle with salt and add water. Place a rack over the vegetables.
Stuffing: Heat butter in a 10” skillet. Add vegetables and garlic to sauté.
Place the bread, 1 slice at a time in a blender or food processor and crumb. Add the crumbed bread into the vegetables. Sprinkle with salt and pepper and mix well. Fill turkey cavity with stuffing. Sew up the cavity and bake for 1 hour.
Place turkey on the rack in the large roasting pan. Bake at 325°F for approximately 30 minutes per pound of turkey. For an evenly browned turkey, remember to turn over the turkey every ¾ of an hour, basting it every time with the basting sauce.