Roast Turkey with Savory Stuffing

Stuffing
1/4 Cup / 125 ml Butter
1/3 Cup / 80 ml Diced Onion
1/3 Cup / 80 ml Diced Celery
4 Cups / 1 litre Dry Bread Cubes
2 teas. / 10 ml Watkins Poultry Seasoning
2 Eggs, Beaten
1 Cup / 250 ml Milk
1 Tbsp. Watkins Chicken Soup Base
Freshly-ground Watkins Sea Salt & Watkins Black Pepper to taste

Saute onion and celery in butter until lightly browned.  Combine with remaining ingredients and toss lightly to mix.  Set aside while preparing turkey.

Turkey
Rub inside and outside of turkey with 1/4 Cup / 60 ml Watkins Meat Magic and 1 Tbsp. / 15 ml Watkins Provencal Herb Rub.  Place stuffing in cavity of bird (place any remaining stuffing in a casserole to bake later) and roast uncovered, at 325 degrees F / 165 C for 4 to 4 1/2 hours or until meat thermometer reads 185 degrees F / 85 C.  Place remaining stuffing in oven one hour before serving.  Remove stuffing from turkey and toss with stuffing in casserole. 

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