INGREDIENTS:2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
3/4 cup butter, divided
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chicken broth
1 cup minced fresh parsley
1/4 cup egg substitute
1 turkey (16 to 18 pounds) with giblets and neck
1/2 teaspoon garlic salt
1/2 teaspoon paprika
GRAVY:
4-1/2 cups water, divided
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
6 tablespoons all-purpose flour
1/4 teaspoon
salt In a large skillet, saute onions, celery and carrots in 1/2 cup
butter until tender. In a bowl, combine bread cubes, onion mixture, broth,parsley and egg substitute. Remove giblets and neck from turkey;cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish;refrigerate. Skewer turkey openings; tie drumsticks with
kitchen string. Place breast side up on a rack in a shallow roasting pan.Melt remaining butter; brush over turkey. Sprinkle with garlic
salt and paprika. Bake, uncovered, at 325° for 4 to 4-1/2 hours
or until a meat thermometer reads 180° for turkey and 165°
for stuffing, basting every 30 minutes after the first hour. (
Cover loosely with foil if turkey browns too quickly.) For gravy, in
a large saucepan, combine 4 cups water, carrot, celery, onion, giblets,neck, bay leaf and peppercorns. Bring to a boil; reduce heat.
Cover and simmer for 1 hour or until giblets are tender; strain broth
and set aside. Bake additional stuffing, covered, for 25-30 minutes.Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and
loosened browned bits into a measuring cup; skim fat. In the saucepan used
for the gravy, combine flour, salt and remaining water until smooth.
Stir in the drippings and reserved broth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Serve with turkey and stuffing.
Yield: 16-18 servings (3 cups gravy, 16 cups stuffing).
