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1
Place bread on a
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2
; bake at 250u00b0 for 25-30 minutes or until lightly toasted.
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3
In a large skillet, saute the mushrooms, onions and celery in butter until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated. Stir in the broth, parsley, thyme, salt and pepper; heat through.
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4
In a large bowl, combine toasted bread and mushroom mixture. In a small bowl, whisk the cream and egg substitute; pour over bread mixture and toss to coat.
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5
Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 8-in. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
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6
Bake, uncovered, at 325u00b0 for 3-1/2 to 4 hours or until a thermometer reads 180u00b0 for the turkey and 165u00b0 for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
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7
Bake additional stuffing, covered, for 20 minutes. Uncover; bake 20 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
