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1
In a non-stick skillet, cook bacon until crisp.
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2
Remove bacon to paper towels to drain.
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3
Allow bacon to cool and crumble.
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4
Add onions and celery to bacon fat and cook until tender.
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5
Stir in mushrooms and cook until golden.
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6
Stir in seasonings.
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7
Remove skillet from heat and let cool.
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8
Preheat oven to 450 degrees.
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9
Soak 3 cups stuffing croutons in water.
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10
Squeeze out water from croutons so that they are moist but not soggy.
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11
In a large bowl, combine dry and moist croutons with onion mushroom mixture.
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12
Mix in eggs and moisten with water if necessary.
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13
Fill cavity of turkey with stuffing.
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14
Cover opening of cavity with foil.
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15
Tuck wings under turkey.
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16
Make a small slit in neck skin and tuck legs through slit to secure.
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17
Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey.
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18
(This may need to be moistened.)
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19
Place stuffed turkey in roasting pan.
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20
Rub turkey with butter and season.
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21
Roast uncovered for 30 minutes.
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22
Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound.
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23
Baste the turkey with its drippings occasionally as it cooks.
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24
Turkey is done when pricked with a knife on the thigh the juices run clear.
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25
When turkey is done, transfer to a cutting board and cover with foil.
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26
Allow turkey to rest so that juices can be reabsorbed.
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27
Place roasting pan over medium high heat.
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28
Skim off excess fat with a spoon and reserve in a bowl.
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29
Add 3 cups hot chicken stock and bring to a simmer.
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30
Using a wooden spoon, scrape up brown bits stuck to bottom of pan.
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31
In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat.
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32
Whisk flour mixture into simmering gravy.
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33
Season with salt and pepper.
