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Stuffed Roast Turkey

 Stuffed Roast Turkey
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
14-16 ServingsPrep: 1 hour 40 min. Bake: 4-1/2 hours


  • 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


  • 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

2 of 2

Stuffed Roast Turkey (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now