Measurements

• 1 loaf gluten
• 1/2 cup vegan butter
• 1 cup organic celery
• 1 cup organic yellow onion
• 2 cups low
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1 package gluten
• 1 teaspoon dried thyme
• 1 whole organic turkey

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large skillet, melt the vegan butter over medium heat.
• Add the chopped celery and onion to the skillet and sauté until tender, about 5 minutes.
• In a large mixing bowl, combine the cubed gluten-free bread, sautéed celery and onion, gluten-free stuffing mix, black pepper, rosemary, sage, salt, and thyme.
• Gradually add the low-sodium vegetable broth to the bread mixture, stirring until well combined and moist.
• Rinse the turkey and pat it dry with paper towels.
• Remove any giblets from the cavity.
• Stuff the turkey cavity with the prepared stuffing mixture.
• Place the stuffed turkey on a roasting pan and cover it loosely with aluminum foil.
• Roast the turkey in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
• Remove the foil during the last 30 minutes of roasting to allow the turkey to brown.
• Let the turkey rest for 20 minutes before carving and serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.