Dr. Pepper Roast Turkey or Chicken with Herb Bread Stuffing
|Title:||Dr. Pepper Roast Turkey Or Chicken With Herb Bread Stuffing|
Source: Dr. Pepper
1 (6 to 8 pound) turkey or chicken
1/2 cup butter or margarine
1 cup onions, chopped
1 cup celery, chopped
1 cup parsley, chopped
1 1/2 quarts (6 cup) bread cubes, 1/2 inch
1 teaspoon salt
1/2 teaspoon thyme
I egg, slightly beaten
1/2 cup Dr. Pepper (plus 10 ounces Dr. Pepper for basting)
Rinse turkey or chicken in cold water, pat dry. Remove neck, wing tips, giblets and simmer in small amount of water to make broth (about 2 cups).
Melt butter or margarine and saute.