Canned chicken and rice soup is the seasoning secret.

Prep Time: 45 Minutes, cook time: 4 Hours Plus 15 minutes resting, servings: 8-10
Ingredients
1 12-pound frozen turkey, thawed 
1 box (8.5-ounce) cornbread mix, Jiffy®
1 cup chopped celery 
1⁄2 cup chopped green onions 
1 can (10.5-ounce) chicken with rice soup, Campbell’s® 
2 tablespoons poultry seasoning, McCormick® 
1 stick (1⁄2 cup) butter, softened
3 tablespoons vegetable oil 
3 tablespoons all-purpose flour 
Salt and ground black pepper 
Directions
1.  Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from heat, strain, and reserve.
2. Meanwhile, prepare cornbread according to package directions. Crumble cornbread into small pieces; place on a baking sheet to air dry. In a bowl, combine prepared cornbread, celery, and green onions. Add soup and poultry seasoning. Mix well; stuff inside turkey cavities.
3. Generously cover turkey with softened butter. Tent with aluminum foil and bake according to package instructions for bird’s weight. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh. The temperature of the stuffing should be 160 degrees F in the center.
4. Remove turkey from oven. Place on a serving platter; tent with foil. Let turkey stand for about 15 minutes until the temperature of the stuffing reaches 165 degrees F in the center and the temperature in the thigh rises to 180 degrees F.
5. While turkey stands, prepare gravy. In a large skillet, heat the oil over medium-low heat. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season to taste with salt and pepper.
6. Remove stuffing from bird and place in a serving bowl. Carve turkey and arrange on a platter. Serve with stuffing and gravy.

Prep Time: 45 Minutes, cook time: 4 Hours Plus 15 minutes resting, servings: 8-10

Ingredients

1 12-pound frozen turkey, thawed 

1 box (8.5-ounce) cornbread mix, Jiffy®

1 cup chopped celery 

1⁄2 cup chopped green onions 

1 can (10.5-ounce) chicken with rice soup, Campbell’s® 

2 tablespoons poultry seasoning, McCormick® 

1 stick (1⁄2 cup) butter, softened

3 tablespoons vegetable oil 

3 tablespoons all-purpose flour 

Salt and ground black pepper 

Directions

1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from heat, strain, and reserve.

2. Meanwhile, prepare cornbread according to package directions. Crumble cornbread into small pieces; place on a baking sheet to air dry. In a bowl, combine prepared cornbread, celery, and green onions. Add soup and poultry seasoning. Mix well; stuff inside turkey cavities.

3. Generously cover turkey with softened butter. Tent with aluminum foil and bake according to package instructions for bird’s weight. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh. The temperature of the stuffing should be 160 degrees F in the center.

4. Remove turkey from oven. Place on a serving platter; tent with foil. Let turkey stand for about 15 minutes until the temperature of the stuffing reaches 165 degrees F in the center and the temperature in the thigh rises to 180 degrees F.

5. While turkey stands, prepare gravy. In a large skillet, heat the oil over medium-low heat. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season to taste with salt and pepper.

6. Remove stuffing from bird and place in a serving bowl. Carve turkey and arrange on a platter. Serve with stuffing and gravy.

Recipe excerpted from Sandra Lee Semi-Homemade Fast-Fix Family Favorites.  You can also catch her on her show, ‘Semi-Homemade Cooking with Sandra Lee,’ on the Food Network.