Mustard-glazed Turkey With Cornflake Stuffing and Mustard Gravy (Makes 12 servings) 3 Tbs. oil, divided 2 medium onions, chopped, about 2 cups 2 carrots, coarsely chopped 4 ½ cups corn flakes, crushed 4 eggs, lightly beaten ¼ cup uncooked farina, such as Cream of Wheat ¼ cup Miracle Whip salad dressing 1 ½ tsp. salt, divided ¾ tsp. pepper divided ¾ tsp. pepper, divided 12-14 lb. turkey, thawed if frozen, neck and giblets removed 2 tsp mustard powder Gravy Chicken broth, as needed 3 tbs. all-purpose flour 3 tbs. Dijon mustard 1 tsp. dried thyme ¼ tsp. salt ¼ 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, ½ 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 ½ 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.