Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan
- 1 turkey (12 pounds)
- 4 celery ribs with leaves, chopped
- 1 small onion, finely chopped
- 4 tablespoons butter, divided
- 10 slices day-old white bread, cubed
- 10 slices day-old whole wheat bread, cubed
- 1/2 cup egg substitute
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- Dash pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.
- In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
- Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.
- Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
- Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
- Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings (10 cups stuffing).
Originally published as Turkey with Grandma's Stuffing in Taste of Home October/November 2003, p35
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Nov. 27, 2011
Reviewed Feb. 16, 2011
"Just like my family used to make"
Reviewed Nov. 30, 2010
"I just made the stuffing, and though it was good, tasted pretty average."