Excerpted from the book, Sandra Lee Semi-Homemade Fast-Fix Family Favorites, by Sandra Lee Copyright © 2008 Sandra Lee Inc.
|1 12-pound turkey, thawed||1 (10.5 ounce) can chicken with rice soup, Campbell's|
|1 (8.5-ounce) box cornbread mix, Jiffy||1 stick (8 tablespoons) butter, softened|
|1 cup chopped celery||3 tablespoons vegetable oil|
|1 cup chopped green onions||3 tablespoons all-purpose flour|
|2 tablespoons poultry seasoning, McCormick||Salt and pepper|
Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from heat, strain, and reserve.
Meanwhile, prepare cornbread according to package directions. Crumble cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, combine prepared cornbread, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff inside turkey cavities.
Generously cover turkey with softened butter. Tent with aluminum foil and bake according to package instructions for bird’s weight. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
Remove turkey from oven, place on a serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 degrees F in the center and the temperature in the thigh will rise to 180 degrees F.
While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat the oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with to taste with salt and pepper.
Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.
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