Classic Stuffed Turkey Recipe
Classic Stuffed Turkey Recipe photo by Taste of Home

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."
TOTAL TIME: Prep: 20 min. Bake: 3-3/4 hours + standing
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 3-3/4 hours + standing
MAKES: 12 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
  3. 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.)
  4. 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).
Originally published as Classic Stuffed Turkey in Quick Cooking November/December 1998, p60

Medium-Bodied White Wine

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

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Reviewed Jan. 18, 2015

"I made my very first Thanksgiving dinner in 1998 using this recipe. I have made it every year since. The original page from TOH is folded, worn, stained and tucked away in my one of my cookbooks until next Thanksgiving. I love that this recipe has become my tradition and everyone looks forward to it.

I also love that the woman who submitted the recipe and I are from the same home town."

Reviewed Nov. 26, 2014

"Just like my mom's Double YUM!!!!"

Reviewed Dec. 19, 2013

"This tastes just like my mom's stuffing! A friend made it, and just cooked it outside the turkey. The difference was, she used 2-3 cans of broth. It came out moist and tasting as if it had been stuffed into the turkey. I tried my mom's recipe for stuffing once or twice, but when I made it, it didn't taste the same. I don't know why not. But this recipe takes me right back in time!"

Reviewed Nov. 21, 2013

"When using day old bread instead of bread cubes how much do I use? I wanted to try this recipe for Thanksgiving this year so I honestly couldn't rate it."

Reviewed Nov. 29, 2012

"This is my stuffing recipe!!!!"

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