My favorite stuffed turkey recipe

I thought I would share one of my favorite stuffed turkey recipes, since Thanksgiving is right around the corner.

Ingredients:
12 lbs whole turkey
2 loaves white bread
1 loaf brown bread
1/2 cup margarine
1 medium onion
4 tablespoons sage
1 cup chicken broth

Directions:
1. Tear the bread into pieces, and place back into the bags overnight.
2. Dice the onion, and leave covered on the counter.
3. The next day, saute the diced onion in margarine, stir in sage and chicken
broth.
4. Place the bread pieces in a large mixing bowl, pour most of the onion mixture
onto the bread and stir. The stuffing has enough moisture when you can
squeeze a handful, and when opening your hand, the stuffing stays in a loose
ball. If it falls apart, add a little more onion mixture.
6. If it is soggy and squeezes together tightly, add a little more bread pieces.
7. If the bird has skin, which is binding its legs together, cut this.
8. Rinse the bird, remove and discard heart, neck etc. and pat the insides to
remove some of the moisture.
9. Push the stuffing into the carcass, until you can’t get anymore in,
overstuffing the bird. The tighter you push it in, the
moister the stuffing will be.
10. Stuff the neck cavity. If you have leftover stuffing, that is a good thing. 11. Place it in a sprayed crock pot and cook on low for 4
- 5 hours.
12. Wrap the legs and wings with foil, they will cook quickly.
13. Put a piece of loose foil over the entire bird.
14. Roast at 325°F for about 3 hours.
15. Remove all of the foil, setting it aside and roast for another hour.
16. If the turkey does not have a pop up timer, use a meat thermometer.
17. When done, set the turkey out on the counter and cover loosely with the foil,
let it stand 20 minutes for a moist bird.
18. Remove the stuffing from the bird and mix it in with the crock pot stuffing.
19. Carve the turkey and serve on a platter.
20. Enjoy this time honored tradition with your loved ones.
21. You may use more or less sage, according to your tastes.

Our family really enjoys this recipe for the holidays, hopefully yours will too.