Cooking Directions

• Heat the oil in a 12-inch skillet over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.  Stir in the tomatoes and broth and heat to a boil.  Remove the skillet from the heat.  Add the stuffing and olives, if desired, and mix lightly.
• Remove the package of the giblets and neck from the turkey cavity.  Rinse the turkey with cold water and pat dry with a paper towel.  Spoon the stuffing mixture lightly into the neck and body cavities.*  Fold the loose skin over the stuffing.  Tie the ends of the drumsticks together.
• Place the turkey, breast-side up, on a rack in a shallow roasting pan.  Brush the turkey with additional oil.  Season the turkey as desired.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.
• Roast at 325°F. for 4 1/2 to 5 hours or until the thermometer reads 165°F. and the drumstick moves easily, basting occasionally with the pan drippings (use an instant read thermometer to make sure the center of the stuffing reaches 165°F.).  Begin checking for doneness after 4 hours of roasting time.  Let the turkey stand for 10 minutes before slicing.
• Heat the gravy in a 1-quart saucepan over medium-high heat until hot and bubbling.  Serve the gravy with the turkey and stuffing.

Ingredients

• 0.25 cup olive oil
• 3 medium onion, chopped (about 1 1/2 cups)
• 6 cloves garlic, minced
• 1 can (14.5 ounces) whole peeled tomatoes, cut up
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 8 ounces bag Pepperidge Farm® Herb Seasoned Stuffing
• 8 ounces bag Pepperidge Farm® Cornbread Stuffing
• 0.5 cup sliced, pitted black olives
• 1 whole turkey (about 14 pounds)
• 2 cans (13.8 ounces each) Campbell’s® Turkey Gravy or 3 1/2 cups Swanson® Turkey Gravy