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Source: Swanson's Simply Delicious Cookbook

Turkey and Corn Bread Stuffing with Sun-dried Tomatoes
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Serves: 16
Prep Time: 30 minutes
Cook Time: 300 minutes
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1/4 cup butter or 1/4 cup margarine
2 stalks celery, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 can (14 ounces) chicken broth
1/2 tsp. poultry seasoning
1/2 cup chopped sun-dried tomatoes
1/2 cup toasted slivered blanched almonds, (optional)
5 cups Pepperidge Farm® Corn Bread Stuffing
12 to 14 lb. turkey
Vegetable Oil

Heat margarine in large saucepan over medium heat. Add celery and onion and cook until tender. Add broth, poultry seasoning and tomatoes. Heat to a boil. Remove from heat. Stir in almonds. Add stuffing. Mix lightly.

Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into neck and body cavities*. Fold loose skin over stuffing. Tie ends of drumsticks together. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.

Roast at 325°F. for 4 1/2 to 5 hours or until thermometer reads 180°F. and drumstick moves easily, basting occasionally with pan drippings. Begin checking for doneness after 4 hours roasting time. Allow turkey to stand 10 min. before slicing.

Bake any remaining stuffing in covered casserole with turkey 30 min. or until hot.

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