Roast Stuffed Turkey
1 turkey (14 to 16 pounds)
6 cups water
3/4 cup egg substitute
2 pounds day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
6 tablespoons butter, melted * 1/2 to 1 tablespoon paprika
2 teaspoons chicken bouillon granules
2 cups boiling water
5 tablespoons all-purpose flour
Remove giblets from turkey.
In a saucepan, bring water, giblets and neck to a boil.
Reduce heat; cover and simmer for 1 hour or until tender.
Remove giblets with a slotted spoon; dice.
Set aside 3 cups cooking liquid.
In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper.
Add reserved cooking liquid; mix well.
Just before baking, loosely stuff turkey with about 8 cups stuffing.
Place remaining stuffing in a greased 2-qt. baking dish; refrigerate.
Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika.
Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly).
Bake additional stuffing for 35-40 minutes.
For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing.