THANKSGIVING TURKEY & DRESSING

THANKSGIVING TURKEY & DRESSING image

Categories turkey

Number Of Ingredients 2

Previous Next

STUFFING:
Once the turkey is thawed, take the giblets and the neck out, rinse them with cold water, and put them in a sauce pan with 1 large can chicken broth and poultry seasoning. Boil for approx 1 hour, or until cooked thoroughly. Cool. Cut the heart and giblets in small pieces. Cut as much off the neck as possible. Set the chopped meat aside. Cut the onion in quarters. Set aside 1/4 and chop the rest on the onion, and boil in water until cooked. Drain the water. (Do not use the onion water in the stuffing). Chop 2 pieces of celery. Add to 1 small can of chicken broth and boil until tender. Use this broth in the dressing. Empty the bag of stuffing in a large bowl and mix everything together. Set aside.

Steps:

TURKEY: Take the turkey out of the plastic bag and rinse off with cold water. Rinse inside the turkey cavity. This is were you will be putting the stuffing. Take a turkey bag and open it up. Sprinkle 1/4 c flour in the bag and shake the bag. Cut the remaining onion in chunks and cut some celery in 3" pieces. Place in the bottom of the bag. This will help to prevent the turkey from sticking to the bottom of the bag. Put the turkey in the bag and seal with the tie that comes with the bag. Put 6 slits in the bag, and put in a preheated oven for the amount of time listed on the directions for the bag.