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

Stuffed Roast Turkey Recipe

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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
TOTAL TIME: Prep: 1 hour 40 min. Bake: 4-1/2 hours
MAKES:14-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour 40 min. Bake: 4-1/2 hours
MAKES: 14-16 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
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

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Reviewed Nov. 11, 2012

"what do you do with the diced giblets?"

Reviewed Dec. 2, 2010

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

Reviewed Nov. 26, 2008

"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!!"

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