Boneless turkey stuffing recipe

Preparation

Prepare the filling:
Sweat onions and celery in half a cup of butter until limp. Add chicken broth, sage, thyme and pepper. Stir well. Remove from heat. Add the bread and corn bread. Taste and add salt if needed. Stir in cool whole berry cranberry sauce. Leave the filling to room temperature.

Poultry seasoning:
Combine sage, thyme, kosher salt, pepper, garlic powder, onion powder and paprika.

Countertop toaster oven Preheat 400 F.

Turkey:
Open the Turkey and on the side of the meat without bone, skin side down, on work surface. Mix browning sauce with butter and brush over the entire outer skin of Turkey. Sprinkle two-thirds of the spice mixture poultry skin Turkey. Insert brush Turkey and with remaining spice mixture on the flesh side.

Cooled filling on the hill side of Turkey. Pull the skin over filling. Closed with kitchen twine or sew securely with a metal skewer.

Place the stuffed turkey in the roasting rack meter pan, making sure that the handles upright. Lower the temperature to 350 F. Bake registered for about 2 hours or until a meat thermometer into the thickest part of the meat 180 F. If necessary, the temperature to 400 F. during the last half hour of cooking to promote browning.

Yield: 8-10 servings

Note: It is not difficult to debone a turkey. Simple instructions and images are in bone, such as Turkey. Consult a step by step how to contain Turducken.

_{Peggy Trowbridge Filippone, licensed Photo © 2011 to About.com, Inc.}