Rolled-Up Turkey

1. 1

   Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections.

2. 2

   In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten.

3. 3

   Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.

4. 4

   Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan.

5. 5

   Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325u00b0 for 2 to 2-1/2 hours or until a thermometer reads 170u00b0; bake thighs for 1-1/2 to 1-3/4 hours or until a thermometer reads 180u00b0. Stuffing should reach 165u00b0. Let turkey stand for 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.