The Perfect Turkey Stuffing
Stove Top Stuffing is great prepared on the side and you can make as much as you need - you're not limited by the size of your turkey.
Stove Top Stuffing Mix
Chopped dry druit
Carrots or Zuchini
Sausage or Ground Beef
1) Prepare Stove Top Stuffing mix according to package directions.
2) Add in a few handfuls once the water has boiled. Some add-ins to try: chopped dried fruit, Kraft Shredded Cheese, chopped toasted nuts, orange segments, chopped cranberries, grated apples, pears, carrots or zucchini, cooked sausage or cooked ground beef.
3) Loosely fill large body cavity with prepared Stove Top Stuffing Mix. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
4) Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and a generous sprinkle of the Perfect Spice! Or, season cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram, and, the Perfect Spice!
5) Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed. Help turkey cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped bird. Fold first joint of wings underneath bird's back.
6 You can make gravy even more flavourful by cooking turkey on a bed of quartered carrots, celery and onions.
7) Brush skin with vegetable oil, melted butter or, oil to prevent it from drying out during roasting.
8) Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan
9) Insert a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone.
More stuffing tips: Be sure not to over pack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.