All recipes
Roast Turkey with Artichoke Stuffing
12
3 hrs 20 mins
Ingredients
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1 large onion, peeled and diced
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6 ribs celery, sliced
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3 (6 oz.) packages stuffing mix for turkey (such as Stove Top)
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1 quart chicken broth
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2 (6.5 oz.) jars Cara Mia Artichoke Hearts in Water, drained and roughly chopped
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salt and pepper
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1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry
Instructions
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1.
Preheat oven to 325ºF.
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2.
In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
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3.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.
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4.
Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.
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5.
Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
