“I’ve tried fancy stuffing recipes for our Thanksgiving bird, but none hits the spot like my mother’s simple mixture of bread, eggs and caramelized vegetables,” says field editor Lily Julow, Lawrenceville, Georgia.
- 2 large onions, chopped
- 3 celery ribs, chopped
- 2 medium carrots, finely chopped
- 3/4 cup butter, divided
- 2 loaves (1 pound each) day-old egg bread, cubed
- 1 cup chicken broth
- 1 cup minced fresh parsley
- 1/4 cup egg substitute
- 1 turkey (16 to 18 pounds) with giblets and neck
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 4-1/2 cups water, divided
- 1 medium carrot, halved
- 1 celery rib, halved
- 1 small onion, quartered
- 1 bay leaf
- 6 whole peppercorns
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- In a large skillet, saute the onions, celery and carrots in 1/2 cup butter until tender. In a large bowl, combine the bread cubes, onion mixture, broth, parsley and egg substitute.
- Remove giblets and neck from turkey; cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks with kitchen string.
- Place breast side up on a rack in a shallow roasting pan. Melt remaining butter; brush over turkey. Sprinkle with garlic salt and paprika.
- Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
- For gravy, in a large saucepan, combine 4 cups water, carrot, celery, onion, giblets, neck, bay leaf and peppercorns. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until giblets are tender; strain broth and set aside.
- Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and loosened browned bits into a measuring cup; skim fat.
- In the saucepan used for gravy, combine the flour, salt and remaining water until smooth. Stir in drippings and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing. Yield: 16-18 servings (3 cups gravy, 16 cups stuffing).
Originally published as Thanksgiving Stuffed Turkey in Taste of Home October/November 2005, p7
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Thanksgiving Stuffed Turkey
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