Celery and Onion Stuffing

Directions

Cooking on Stove Top 

1. In a medium pot sauté onions and celery in butter until onions are translucent (approx. 5 - 7 minutes).
2. Add water and place lid on pot.
3. Reduce heat and simmer for 2 minutes.
4. Add 1 package Kinnikinnick Traditional Stuffing Mix. Mix with a fork until combined.
5. Remove from heat and cover with lid for 5 minutes.
6. Fluff with a fork prior to serving. 

Cooking in Turkey (3.5 kg/7.7 pound bird)

1. Using a skillet, sauté onions and celery in butter until onions are translucent (approx. 5 - 7 minutes).

2. Place Kinnikinnick Traditional Stuffing Mix in a large bowl. Add onion mixture and combine. Moisten with 1 cup water. Set aside. 

3. Pat Turkey dry inside and out.

4. Stuff both cavities with Celery and Onion Stuffing.

5. Skewer cavities closed, tie legs together and tuck wings under back.

6. Place in roasting pan breast side up.

7. Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).

Cooking in Roaster

1. Preheat oven to 350°F (176°C).
2. Using a skillet, sauté onions and celery in butter until onions are translucent (approx. 5 - 7 minutes).
3. Place Kinnikinnick Traditional Stuffing Mix in a large bowl. Add onion mixture and combine.
4. Place in a casserole dish or small roaster.
5. Pour 1 cup water over mixture to moisten.
6. Bake covered for 40 - 45 minutes in preheated oven.
7. For a crispier finish uncover for the last 5 minutes.