From: Campbell's Kitchen
Prep: 20 minutes
Cook: 5 hours
Serves: 12
Ingredients:
3 cups Swanson® Chicken Stock
2 small Granny Smith apples, chopped (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 pkg. (14 ounces) Pepperidge Farm® Sage & Onion Stuffing
1 cup apple cider or juice
1/2 cup packed brown sugar
1/4 cup coarse-grain Dijon-style mustard
12 -to 14 -pound turkey
2 tbsp. oil
2 cans (10 1/2 ounces each) Campbell's® Turkey Gravy
Directions:
Heat 2 1/2 cups stock, apples and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the onion is tender. Add the stuffing and stir lightly to coat.
Heat the remaining stock, cider, brown sugar and mustard in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cook for 8 minutes or until the glaze is reduced by one-third.
Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Spoon any of the remaining stuffing into a casserole. Cover and bake the stuffing alongside the turkey during the last 30 minutes of roasting or until the stuffing is heated through.
Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush the turkey with the oil.
Roast the turkey at 325°F. for 4 1/2 to 5 hours or until it's cooked through. Baste occasionally with the glaze. Begin checking for doneness after 4 hours of roasting time. Remove the turkey from the pan and let it stand for 10 minutes before slicing.
Skim off the fat from the pan drippings. Stir the gravy into the roasting pan. Cook the mixture over medium heat until it's heated though, stirring occasionally. Serve with the turkey and stuffing.
