[X]

Home > Recipes > Stuffed Roast Turkey

Stuffed Roast Turkey Recipe

Stuffed Roast Turkey Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

For our Thanksgiving dinner, this moist golden-brown stuffed turkey is a treasured tradition. My grandmother used this recipe...and now my children, grandchildren and great-grandchildren enjoy turkey with us in the same savory way! -Edna Hoffman, Hebron, Indiana

[X]

Rate Stuffed Roast Turkey Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stuffed Roast Turkey Recipe

Prep: 1 hour 40 min. Bake: 4-1/2 hours

Yield: 14-16 Servings

100 270 370

Ingredients

1 turkey (14 to 16 pounds)
6 cups water
3/4 cup egg substitute
2 pounds day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
6 tablespoons butter, melted
1/2 to 1 tablespoon paprika
GRAVY:
2 teaspoons chicken bouillon granules
2 cups boiling water
5 tablespoons all-purpose flour

Directions

Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika.
Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes.
For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 each) equals 677 calories, 28 g fat (9 g saturated fat), 227 mg cholesterol, 781 mg sodium, 33 g carbohydrate, 2 g fiber, 70 g protein.

Originally published as Stuffed Roast Turkey in Taste of Home October/November 2002, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Stuffed Roast Turkey

Stuffed Roast Turkey

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Nov. 11, 2012 by nandarcook

what do you do with the diced giblets?

Reviewed on Dec. 02, 2010 by veedwa9

My family loveesit, and I have a picky family too. thanks.

Reviewed on Nov. 26, 2008 by tuscalooso

This recipe is the best traditional recipe I have found! The turkey always comes out perfect and everyone raves about the stuffing. The time and love that goes into the preparation of this recipe is well worth it!!