Classic Stuffed Turkey Recipe

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"For years, my mother has stuffed a holiday turkey with this moist dressing," comments Kathi Graham of Naperville, Illinois. "Now I do the same thing. Its special flavor nicely compliments the tender, juicy slices of oven-roasted turkey."

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Classic Stuffed Turkey Recipe

Prep: 20 min. Bake: 3-3/4 hours + standing

Yield: 12 Servings

20 225 245

Ingredients

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Directions

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.
Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerated until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 12 servings (10 cups stuffing).

Nutritional Analysis: 1 serving equals 571 calories, 26 g fat (11 g saturated fat), 153 mg cholesterol, 961 mg sodium, 42 g carbohydrate, 4 g fiber, 44 g protein.

Originally published as Classic Stuffed Turkey in Quick Cooking November/December 1998, p60

All About Stuffing

You’ll want to prepare about 3/4 cup stuffing for every 1 pound of poultry. Try using sauteed vegetables, cooked meats or egg substitute in place of fresh eggs. Begin stuffing preparation ahead of time if desired. For example, chop and saute vegetables. Make bread cubes or measure out store-bought stuffing croutons. Combine seasonings. Store wet ingredients separate from dry, and store perishable items in the refrigerator. Wait until just before you are ready to stuff the bird to heat the broth or water for the stuffing and combine all the ingredients. Stuff the poultry just before you are ready to bake. Loosely spoon stuffing into the neck and body cavities to allow for expansion as the poultry roasts. Stuffed poultry requires longer roasting time—add 15 to 45 minutes to the time unstuffed poultry takes. The internal temperature of the stuffing must reach 165° in order to be fully cooked. If the bird is completely cooked and the stuffing has not reached 165°, remove from bird and transfer to a baking dish. Continue baking the stuffing until it reaches 165°. Bake stuffing in a casserole dish as the poultry bakes. See specific recipes for baking directions. Cover the whole bird and let it stand for 10-20 minutes before removing the stuffing. Remove all stuffing and store any leftovers in separate containers in the refrigerator.