Ingredients for the stuffing:
2 boxes of Mrs. Cubbison’s seasoned cornbread stuffing
1 stick of Butter
4 Carrots, chopped finely
1 Yellow Onion, chopped finely
3 sticks of Celery, chopped finely
1 can of Campbell’s Chicken Broth
1 can of Campbell’s Cream of Mushroom Soup
1 – 2 cans of Water
Method for cooking the stuffing:
Cook the stuffing a day before cooking the turkey and chill in the fridge to make sure it cooled down completely. Brown the onion with the butter in the pot then add carrots, celery, a can of chicken broth, a can of cream of mushroom soup and a can of water. Simmer the ingredients until the carrots are semi soft. Then add corn bread croutons and stir them together. It will turn kinda mushy. Set aside into cool overnight in the fridge.
Ingredients for the Turkey:
1 18 pound Turkey
2 cans of Low Sodium Swanson’s Chicken Broth
2 cans of Campbell’s Chicken Broth
2 cans of Water
Method for cooking the turkey:
Thaw an 18 pound frozen Turkey in the fridge for at least 4 days. Rule of thumb is 1 day of thawing for every 4.5 pounds of frozen turkey according to the Butterball Turkey Hotline.
Cook the turkey the day after you cook the stuffing.
Turn the temperature to 325 to preheat the oven. Take out the innards from the turkey and rinse the cavity with cold water. The cavity needs to be rinsed as it will still be icy. A frozen cavity is not safe for cooking stuffing in.
After removing the innards and rinsing the bird lightly, pour out all the water from the bird and put the bird in a roaster pan. Stuff the cavity with the stuffing made the day before and cover the opening with foil to seal in the stuffing.
Pour two cans of Swanson’s chicken broth and two cans of Campbell’s chicken broth over the bird and two cans of water into the bottom of the roaster pan. This is the first basting. Baste it twice more every three hours. Cover the entire roaster pan and bird tightly with non-stick aluminum foil and pop it into the oven. Be careful lifting the roaster pan, it is really heavy for a bird that size. Remember to baste it twice more every three hours. If you put the bird into the oven at 9:30am, baste it at 12:30pm and 3:30pm. At 4:30pm, remove all the foil to brown the bird and turn off the temperature at 5pm. Let it sit in the oven for another half an hour with the temperature off to seal in the juices before removing it from the oven.
Copyright 2012 From the Kitchen of Eloise