8 slices bread (white or whole)
1 turkey (about 8lbs.)
1 tsp. oil
1 c. diced celery
1/2 c. minced onion
1/4 tsp. pepper
1 c. chopped apple
1 c. water
Non-stick spray


1. Cut up bread slices into about a 1/2“ size cubes. Place them in a baking pan and bake them for about 12-14 minutes until dry.

2. Close up the turkey neck section. Place your turkey, breast side upon the roasting pan. Brush it with oil.

3. Insert a meat thermometer into the middle of the inside thigh muscles. VERY IMPORTANT: the thermometer bulb should never touch the bone. Cover the turkey with aluminium foil. Make sure to leave a space between the turkey and the foil. You can press the foil gently at the ends of drumsticks and near the neck

4. Roast turkey for 2 hours in a 325 degree F oven.

5. Continue with the stuffing: sauté the celery, onion in a bit of butter until tender. Add the pepper and place the dry bread cubes in the sauce pan with celery and onion. Add water mixing to wet bread crumbs evenly. Add additional water for desired moistness. In a 2-quart casserole spray with non-stick cooking spray and add stuffing.

6. Put stuffing casserole in refrigerator until the last hour of roasting the turkey. With the cover on bake the stuffing along side the turkey for the the last hour.

7. When the inside of the turkey near the legs registers 180 degrees F on the meat thermometer you remove the turkey from the oven and cover with aluminium foil, letting it stand for at least 20 minutes before serving.

8. When serving the turkey you can also serve the stuffing along side it

Servings: 8

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