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Classic Stuffed Turkey

 Classic Stuffed Turkey
"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."
12 ServingsPrep: 20 min. Bake: 3-3/4 hours + standing


  • 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


  • 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.

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Classic Stuffed Turkey (continued)

Directions (continued)

  • 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 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer