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Mustard-glazed Turkey With Cornflake Stuffing and Mustard Gravy

3 Tbs. oil, divided
2 medium onions, chopped, about 2 cups
2 carrots, coarsely chopped
4 cups corn flakes, crushed
4 eggs, lightly beaten
cup uncooked farina, such as Cream of Wheat
cup Miracle Whip salad dressing
1 tsp. salt, divided
tsp. pepper divided
tsp. pepper, divided
12-14 lb. turkey, thawed if frozen, neck and giblets removed
2 tsp mustard powder
Chicken broth, as needed
3 tbs. all-purpose flour
3 tbs. Dijon mustard
1 tsp. dried thyme
tsp. salt
tsp. pepper

Preheat oven to 375 degrees. For stuffing, in large skillet heat 1 tbs. oil over medium heat. Add onions and carrots; cook until softened 8-10 minutes. Remove from heat; set aside. In large bowl combine corn flakes, eggs, farina, salad dressing, 1 tsp salt, tsp. pepper and onion mixture. Fill turkey body and neck cavities with stuffing; truss if desired. Place remaining stuffing in 1-qt. Casserole. Place turkey on rack set in roasting pan. Combine remaining oil with mustard; brush over turkey. Sprinkle with remaining salt and pepper. Roast 30 minutes; reduce oven temperature to 325 degrees. Roast, basting frequently with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees, 3-3 hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving. Meanwhile for gravy, skim fat from pan juices, reserving 3 tbs. fat. Add enough broth to pan juices to equal 2 cups. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Stir in broth mixture, mustard, thyme, salt and pepper. Increase heat to high;
bring to a boil. Cook stirring constantly, until mixture thickens slightly, about 3 minutes.

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