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Herb-Scented Roast Turkey with Cornbread Stuffing
BETTY CROCKER15Ingredients
6Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup butter (or margarine)
- 3 celery stalks (medium, chopped, 1 1/2 cups)
- 3/4 cup chopped onion
- 9 cups cornbread (cubes, or soft bread)
- 1/2 tsp. dried sage leaves (chopped fresh or 1/2 teaspoon, crumbled)
- 1/2 tsp. dried thyme leaves (chopped fresh or 1/2 teaspoon)
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 whole turkey (12 lb, thawed if frozen)
- 2 tsp. dried rosemary leaves (crumbled)
- 2 tsp. dried sage leaves (crumbled)
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cloves garlic (finely chopped)
- 1/4 cup butter (or margarine, melted)
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