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Ingredients

• 1 18-lb. fresh turkey
• About 10 C. bread stuffing
• 1/2 C. (1 stick) unsalted butter, at room temperature
• Salt, freshly milled black pepper
• 2 1/2 quarts good-quality chicken stock or homemade turkey stock
• Melted unsalted butter, if needed
• 3/4 C. flour
• 1/3 C. bourbon, port or dry sherry, optional

Description

This Is Cookbook Author Rick Rodgers' Recipe For A Traditional Turkey And Stuffing. Instructions Are For An Average-size 18 Lb. Turkey, But The Recipe Can Be Adapted To The Size Of Your Bird.

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