Stuffing Mix Croutons

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GARDEN ROASTED TURKEY 

1 TURKEY (THAWED OR FRESH), APPROX. 15 LBS. 

1/4 C. SALT

1/2 TSP. PEPPER

MARINADE 

1 C. MARGARINE OR BUTTER (UNSALTED)

1/4 C. OLIVE OIL

1 TBSP. LEMON JUICE

1/2 DICED RED ONION

1/4 C. DICED CELERY

1 C. DICED CARROTS

HERBS 

1 TSP. CHOPPED FRESH THYME (2 TSP. DRIED) 

2 TSP. CHOPPED FRESH PARSLEY (2 TSP. DRIED)

1 TSP. CHOPPED FRESH ROSEMARY (2 TSP. DRIED) 

6 CHOPPED FRESH SAGE LEAVES (2 TSP. DRIED). 

DIRECTIONS 

1. PLACE ALL MARINADE INGREDIENTS IN A MEDIUM SAUCE PAN AND HEAT ON LOW FOR 5-10 MINUTES. LET MARINADE COOL TO ROOM TEMPERATURE AND ADD TO AN OVERSIZED ROASTING BAG. 

2. WASH OUT THE TURKEY WITH WATER THEN TAKE A 1/8 CUP OF SALT AND RUB ALL OVER THE INSIDE OF THE TURKEY. REMOVE GIBLETS AND PLACE THE TURKEY IN THE ROASTING BAG. ONCE IN BAG MASSAGE MARINADE ONTO THE TURKEY, ALLOWING THE FLUID TO REST INSIDE. MARINATE 4-6 HOURS OR OVERNIGHT. 

3. PREHEAT THE OVEN TO 400°F. 

4. COAT THE TURKEY WITH MARINADE AND BRING TURKEY TO ROOM TEMPERATURE BEFORE COOKING. 

5. PUT THE TURKEY IN THE OVEN. CHECK THE COOKING DIRECTIONS ON THE TURKEY PACKAGING. FOR THE 15 LB. TURKEY, COOK AT 400°F FOR THE FIRST 1/2 HOUR. THEN REDUCE TO 350°F FOR 2 HOURS, FOLLOWED BY A FINAL REDUCTION TO 225°F FOR 1-1.5 HOURS. 

NOTE: IF YOU CHOOSE TO STUFF THE TURKEY AN ADDITIONAL 1.5 HOURS OF COOKING MAY BE REQUIRED BASED ON THE CALIBRATION OF YOUR OVEN. TO ENSURE PROPER TIMING WATCH THE "POP-UP TIMER". 

6. ONCE YOU REMOVE THE TURKEY FROM THE OVEN, LET IT REST FOR 15-20 MINUTES.

QUANTITY 

1 BAG FOR A 6-8 LB. TURKEY

2 BAGS FOR A 14-16 LB. TURKEY

HOW TO PREPARE 

1. MELT MARGARINE (OR BUTTER) IN BOILING WATER THEN ADD TO CRUMBS AND BLEND BY TOSSING. 

2. EITHER STUFF TURKEY OR BAKE DRESSING IN A GREASED DISH APPROXIMATELY 30 MINUTES AT 325°F. 

STUFFING MIX - FULL BAG, MARGARINE (OR BUTTER) - 1/4 LB., WATER - 1 C. 

STUFFING MIX - 2 CUPS, MARGARINE (OR BUTTER) - 5 TBSP., WATER - 2/3 C.

STUFFING MIX - 1 CUP, MARGARINE (OR BUTTER) - 3 TBSP., WATER - 1/3 C. 

HOMESTYLE 

REPLACE WATER WITH CHICKEN BROTH (OR GIBLET BROTH). ADD 1/2 CUP DICED CELERY, 1 CUP CHOPPED ONION AND 1 TABLESPOON CHOPPED PARSLEY. ADJUST SEASONING TO YOUR TASTE.