- 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).
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Thanksgiving Stuffed Turkey
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"I wanted to try a new turkey recipe for a change. The gravy was very good but not worth all the extra work and time. The stuffing was okay but I think it would be better without the carrots. The turkey was moist and delicious."
"I've always been terrified at making gravy, this by far was the best tasting, fail-proof, will-definitely-do-again recipe I've ever done. My family loved it! Great job!"