Ingredients
1 turkey (13 to 15 pounds)3 tablespoons butter, softened4 teaspoons salt2 teaspoons pepper1 teaspoon rubbed sage1 teaspoon paprikaSTUFFING:2 celery rib, chopped1 large onion, chopped1/2 cup butter1 loaf (1 pound) day-old bread, cubed (about 11 cups)3 teaspoons rubbed sage1 teaspoon salt1 teaspoon pepper1-1/4 to 1-3/4 cups chicken broth
Preparation
Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the outside and inside of turkey. In a skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, sage, salt and pepper. Add enough broth to moisten; toss gently. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake at 350° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before removing stuffing and caving turkey.
