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Turkey with Herb Stuffing

 Turkey with Herb Stuffing
This old family recipe was brought West by my great-grandmother, who rose in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor. -Ruth Warner, Grand Junction, Colorado
6-8 ServingsPrep: 20 min. Bake: 3-1/2 hours + standing


  • 2 cups finely chopped onions
  • 1/2 cup butter, cubed
  • 1 cup finely chopped celery with leaves
  • 1 package (12 ounces) unseasoned bread cubes
  • 1 teaspoon each dried basil, thyme and savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 turkey (12 to 14 pounds)
  • Additional butter, melted


  • In a large skillet, saute onions and celery in butter until tender.
  • Transfer to a large bowl. Add the bread cubes, basil, thyme, savory,
  • salt, pepper and broth; toss to mix. Just before baking, loosely
  • stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking
  • dish; refrigerate.
  • Skewer openings of turkey; tie drumsticks together with kitchen
  • string. Place on a rack in a roasting pan. Brush with melted butter.
  • 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°. Bake additional stuffing,
  • covered, for 45-60 minutes or until heated through.
  • When the turkey begins to brown, baste with drippings (if turkey

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Turkey with Herb Stuffing (continued)

Directions (continued)

  • browns too quickly, cover loosely with foil). Cover turkey and let
  • stand for 20 minutes before removing stuffing and carving. If
  • desired, thicken pan drippings for gravy. Yield: 6-8 servings (10
  • cups stuffing).
Nutritional Facts: 1 serving (1 each) equals 1,077 calories, 50 g fat (18 g saturated fat), 398 mg cholesterol, 1,104 mg sodium, 38 g carbohydrate, 4 g fiber, 115 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer