RecipeDelish

Ingredients

• 1 whole turkey (12–14 lb), thawed, giblets removed
• ½ cup unsalted butter, softened
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 8 cup day-old bread cubes
• 1 onion, diced
• 2 celery stalks, diced
• 1 cup chicken stock
• 2 eggs, beaten
• ½ cup dried cranberries

Steps

1. Heat the oven to 325°F. Pat the turkey completely dry, inside and out.
2. Melt half the butter in a large skillet. Cook the onion and celery until soft, about 5 minutes.
3. Toss the bread cubes with the cooked vegetables, sage, thyme, cranberries and stock, then stir in the beaten eggs. The stuffing should be moist, not soggy.
4. Rub the turkey with the remaining butter, salt and pepper. Spoon the stuffing loosely into the cavity — never pack it tight.
5. Tie the legs and tuck the wings. Roast on a rack, breast up, about 4 hours.
6. It is done when the thigh reads 175°F, the breast reads 165°F, and the stuffing in the center reads 165°F.
7. Rest 30 minutes. Scoop the stuffing into a bowl before carving — never carve a stuffed bird with the stuffing still inside.