1 turkey (12 pounds) with giblets
1 small onion, finely chopped
4 tablespoons butter or margarine, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
½ cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
3 tablespoons cornstarch
1/4 cup cold water
Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove giblets to a cutting board; dice. Set broth and giblets aside. In a skillet, saute celery and onion in 2 tablespoons butter until tender. In a bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in greased 2- cup baking dish; refrigerate. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. Bake, uncovered, at 325 F for 3 - ½ hours to 4 - ½ hours or until a meat thermometer reads 180 for turkey and 165 for stuffing, basting occasionally. (Cook loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Cover turkey and let stand for 20 minutes before carving. Pour pan drippings into a 2 cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 8 servings (10 cups stuffing).