posted by Sparkie 12-27-99 6:26 PM
Brandied Butterball Turkey
1 (12-14 LB) turkey
1/4 cup dry white wine
1/4 cup Brandy
1 tbsp. Thyme
1 tsp. Basil
Salt and Pepper
Stuffing:
1/2 cup butter
1 cup chopped onion
1 cup diced celery leaves
1/2 tsp. Tabasco®
1/2 tsp. poultry seasoning
1 tsp. salt
8 cups bread crumbs, day old bread, diced
2 tbl. parsley
1/4 cup chicken bouillon
1/2 cup canned sliced mushrooms
Preheat oven to 325° F.
For stuffing, melt butter in fry pan, add onion, celery leaves, Tabasco sauce, poulty seasoning and salt. Cook until onion is tender.
Combine with bread crumbs and parsley. Add chicken bouillion and mushrooms.
Rub turkey cavity with salt and pepper. Rub skin with butter. Fill cavity and neck area loosely with stuffing. Place in pan. Pour brandy and wine combined with herbs over the bird.
Baste several times while roasting. Roast in 325 oven for approx 4 1/2 hours, or until juices run clear.