Show Subscription Form




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

Stuffed Roast Turkey Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour 40 min. Bake: 4-1/2 hours
MAKES: 14-16 servings

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

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.

Directions

  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

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.

Medium-Bodied White Wine

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

Reviews for Stuffed Roast Turkey

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 11, 2012

what do you do with the diced giblets?

MY REVIEW
Reviewed Dec. 2, 2010

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

MY REVIEW
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!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT