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Source: Swanson's Simply Delicious Cookbook

Roast Turkey with Mushroom Stuffing
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Serves: 14
Prep Time: 15 minutes
Cook Time: 240 minutes
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2 cans (14 ounces each) Swanson® Natural Goodness™ Chicken Broth
3 tbsp. Lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
1/4 tsp. Pepper
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
1/2 cup sliced mushrooms, (about 2 ounces)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
12- to 14-pound turkey
Vegetable cooking spray
gravy, (recipe follows)




Mix 1 can broth, lemon juice, basil, thyme and 1/8 teaspoon pepper. Set aside.

In medium saucepan mix remaining broth, remaining pepper, celery, onion and mushrooms. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Remove from heat.

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. Spray with vegetable cooking spray. Brush with broth mixture. Insert meat thermometer into thickest part of meat, not touching bone.

Roast at 325°F for 3 1/2 to 4 hours or until thermometer reads 180°F. and drumstick moves easily, basting occasionally with broth mixture. Begin checking doneness after 3 hours of roasting time. Allow turkey to stand 10 minutes before slicing.

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






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