Savory Stuffed Turkey


# 1/4 cup butter or 1/4 cup margarine
# 2 cups sliced mushrooms
# 2 stalks celery , sliced
# 1 large onion , chopped
# 1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
# 1 bag (16 oz.) Pepperidge Farm® Herb Seasoned Stuffing
# 12- to 14-lb. turkey
# vegetable oil
# 2 jars (12 oz. each ) Campbell's® Slow Roast Turkey Gravy


HEAT butter in saucepot. Add mushrooms, celery and onion and cook until tender. Add broth. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.

REMOVE giblets and neck from turkey. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into turkey.* 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 hr. or until thermometer reads 180°F. and center of stuffing reads 165°F., basting occasionally with pan drippings. Let stand 10 min. before slicing.

HEAT gravy in saucepan. Serve with turkey. Serves 12 to 16.

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



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