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1
Preheat oven to 325F.
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2
Combine bread cubes and parsley in a large bowl.
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3
Blend salt, rosemary, thyme and sage.
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4
Add to bread cube mixture and toss to mix.
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5
Melt shortening in skillet over medium heat.
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6
Mix in onion and celery.
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7
Cook for 3 minutes, stirring occasionally.
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8
Toss with bread mixture.
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9
Add chicken broth, mixing lightly until ingredients are thoroughly blended.
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10
Rinse turkey with cold water.
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11
Pat dry, inside and out, with paper towels.
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12
Lightly fill body and neck cavity with the stuffing.
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13
Fasten neck skin to back with a skewer.
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14
Bring wing tips onto back of bird.
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15
Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
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16
Place turkey breast-side-up on a rack in a shallow roasting pan.
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17
Insert meat thermometer in the thickest part of the inner thigh muscle, being sure tip does not touch bone.
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18
Roast 4-5 hours or until thermometer registers 185F Baste frequently with melted shortening during roasting.
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19
Remove stuffing immediately from turkey.
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20
For easier carving, let stand 15-20 minutes after removing from oven.
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21
TIPS: If you have leftover stuffing mixture that did not fit into the turkey place in an 8-inch greased baking dish.
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22
If you want the top crusty, leave uncovered.
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23
If you want it moist, cover with foil.
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24
Bake in a preheated 325F oven for 30 minutes, or until throroughly heated.
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25
When turkey is cooked spoon about 1/4 cup cooked turkey juices over stuffing.
