Stuffing/thawing turkey

[Judi]

I have two questions:
1. How long do I thaw a 20 lb. turkey? Everywhere I look, the time given is different!
2. Although I'm an experienced cook, my stuffing could be used as plaster! How much liquid do I use for 16 oz. of stuffing?
I like traditional stuffing so you may include a recipe if you wish.
Merry Christmas everyone!
Judi

[Danielle]

I can't answer your stuffing question, but if you are thawing your turkey in the fridge, allow one day of thawing for every four pounds.

[sneezles]

Judi
Since everyone has different ideas about traditional stuffing I will offer you the one I use. I usually stuff a 20# bird but don't manage to get all the stuffing inside it so the extra goes in a casserole dish.

1 large pkg Pepperidge Farm seasoned breadcrumbs
1 small pkg cornbread crumbs (this is part of our tradition)
1 stick butter or margarine
1 cup minced onion
1 cup minced celery
2 tsp rubbed sage
2 (14oz can) Swanson's Fat-free Chicken broth(divided
1 onion, quartered
salt & pepper to taste

Saute the onions and celery in the butter until onion is translucent. Add the sage and simmer for a few more minutes. In a large bowl combine the bread crumbs, onion mixture and the broth, add salt & pepper if needed.
Stuff both ends of the bird. Place the bird on a rack in pan, pour the 2nd can of broth in the pan and put the quartered onion in the pan (I usually put one in each corner).
Place the extra casserole(covered) in the fridge until the bird comes out of oven and then bake for about 45 minutes.

[sushibones]

I've read 1 day in the refrigerator for every 5 lbs, but my turkeys have NEVER been thawed in that amount of time. The outside thaws, but the inside is still pretty frozen. The 4# rule may work better. I go ahead and cook mine still frozen on the inside as long as I can get the giblet package out. I don't know that I've ever cooked a totally thawed turkey.