thanksgiving roasted turkey with stuffing
a classic roasted turkey filled with savory homemade bread stuffing . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
turkey, salt, black pepper, butter, olive oil, day old bread, onion, celery, garlic, butter, dried thyme, dried rosemary, dried sage, salt, black pepper, egg white, chicken broth, chicken broth
- 1.0 whole turkey
 - 1.5 tablespoon salt
 - black pepper
 - 0.2 cup butter
 - 2.0 tablespoon olive oil
 - 6.0 ounce day old bread
 - 0.5 onion
 - 1.0 stalk celery
 - 2.0 clove garlic
 - 2.0 tablespoon butter
 - 1.0 teaspoon dried thyme
 - 1.0 teaspoon dried rosemary
 - 1.0 teaspoon dried sage
 - 0.5 teaspoon salt
 - black pepper
 - 1.0 egg white
 - 1.2 cup chicken broth
 - 2.0 cup chicken broth

- preheat the oven to 350degf.
 - adjust a rack to the lowest position in the oven.
 - line a roasting pan with aluminum foil and position a roasting rack inside of it.
 - liberally season the turkey with salt and black pepper, taking care to season the outside as well as the internal cavity.
 - set the turkey breast side up onto the roasting rack and tuck the wing tips underneath the body.
 - in a small bowl, stir softened butter and olive oil together until mostly combined.
 - it is okay if some pieces of butter are still visible.
 - with clean hands, rub the butter and olive oil all over the surface of the turkey, and under the breast skin.
 - cut the bread into 1/2 inch cubes and place in a large mixing bowl.
 - finely dice the onion and celery.
 - mince the garlic cloves.
 - set a large skillet over medium heat and melt the butter.
 - add the onion and celery and saute, stirring occasionally, until the vegetables are soft and translucent, 5 7 minutes.
 - add the garlic and dried herbs to the skillet and saute until fragrant, about 30 seconds longer.
 - transfer the cooked vegetables to the bowl of bread cubes.
 - season with salt and black pepper.
 - in a large mixing bowl, whisk together the egg white and chicken broth.
 - pour the broth over the bread cubes.
 - fold with a rubber spatula until the bread is evenly moistened and holds together slightly when pinched.
 - using a spoon and clean hands, fill the cavity of the turkey with stuffing, taking care to not pack it too tightly.
 - there may be some stuffing left unused.
 - pro tip avoid over stuffing your turkey this will allow for the stuffing to be properly cooked, as well as give it room to expand in the turkey's internal cavity.
 - add chicken broth to the roasting pan, then loosely cover the turkey breast with foil to retain moisture and prevent skin from burning.
 - roast the turkey on lowest rack of oven until the thickest part of the breast or leg reaches an internal temperature of 165degf, 2 1/2 4 hours, depending on its weight.
 - rotate the pan halfway through the cook time, and remove the foil from the turkey after 2 hours.
 - check to see that turkey is done.
 - remove from oven or add time as needed.
 - allow the turkey to rest on the roasting rack for 30 minutes.
 - transfer the turkey to a cutting board.
 - carve as desired, and serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 whole turkey
- 1.5 tablespoon salt
- black pepper
- 0.2 cup butter
- 2.0 tablespoon olive oil
- 6.0 ounce day old bread
- 0.5 onion
- 1.0 stalk celery
- 2.0 clove garlic
- 2.0 tablespoon butter
- 1.0 teaspoon dried thyme
- 1.0 teaspoon dried rosemary
- 1.0 teaspoon dried sage
- 0.5 teaspoon salt
- black pepper
- 1.0 egg white
- 1.2 cup chicken broth
- 2.0 cup chicken broth

 ### Assistant: The ingredients you'll need are:
- 1.0 whole turkey
- 1.5 tablespoon salt
- black pepper
- 0.2 cup butter
- 2.0 tablespoon olive oil
- 6.0 ounce day old bread
- 0.5 onion
- 1.0 stalk celery
- 2.0 clove garlic
- 2.0 tablespoon butter
- 1.0 teaspoon dried thyme
- 1.0 teaspoon dried rosemary
- 1.0 teaspoon dried sage
- 0.5 teaspoon salt
- black pepper
- 1.0 egg white
- 1.2 cup chicken broth
- 2.0 cup chicken broth


You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- adjust a rack to the lowest position in the oven.
- line a roasting pan with aluminum foil and position a roasting rack inside of it.
- liberally season the turkey with salt and black pepper, taking care to season the outside as well as the internal cavity.
- set the turkey breast side up onto the roasting rack and tuck the wing tips underneath the body.
- in a small bowl, stir softened butter and olive oil together until mostly combined.
- it is okay if some pieces of butter are still visible.
- with clean hands, rub the butter and olive oil all over the surface of the turkey, and under the breast skin.
- cut the bread into 1/2 inch cubes and place in a large mixing bowl.
- finely dice the onion and celery.
- mince the garlic cloves.
- set a large skillet over medium heat and melt the butter.
- add the onion and celery and saute, stirring occasionally, until the vegetables are soft and translucent, 5 7 minutes.
- add the garlic and dried herbs to the skillet and saute until fragrant, about 30 seconds longer.
- transfer the cooked vegetables to the bowl of bread cubes.
- season with salt and black pepper.
- in a large mixing bowl, whisk together the egg white and chicken broth.
- pour the broth over the bread cubes.
- fold with a rubber spatula until the bread is evenly moistened and holds together slightly when pinched.
- using a spoon and clean hands, fill the cavity of the turkey with stuffing, taking care to not pack it too tightly.
- there may be some stuffing left unused.
- pro tip avoid over stuffing your turkey this will allow for the stuffing to be properly cooked, as well as give it room to expand in the turkey's internal cavity.
- add chicken broth to the roasting pan, then loosely cover the turkey breast with foil to retain moisture and prevent skin from burning.
- roast the turkey on lowest rack of oven until the thickest part of the breast or leg reaches an internal temperature of 165degf, 2 1/2 4 hours, depending on its weight.
- rotate the pan halfway through the cook time, and remove the foil from the turkey after 2 hours.
- check to see that turkey is done.
- remove from oven or add time as needed.
- allow the turkey to rest on the roasting rack for 30 minutes.
- transfer the turkey to a cutting board.
- carve as desired, and serve.
- .

