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Turkey With Rye Dressing Recipe
Turkey With Rye Dressing Recipe photo by Taste of Home

Turkey With Rye Dressing Recipe

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My husband created the recipe for this tempting turkey and delectable dressing. It's a feast that seems like Thanksgiving whenever we enjoy it. He gets lots of recipe requests for this memorable main dish. —Joan Vernon, Riverton Utah
TOTAL TIME: Prep: 20 min. Bake: 4-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 4-1/2 hours
MAKES: 10-12 servings


  • 1 pound day-old light rye bread, cubed
  • 1/2 pound day-old dark rye bread, cubed
  • 1-1/2 cups chopped onion
  • 2 large tart apples, peeled and chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1/2 cup butter, cubed
  • 3/4 cup chopped salted mixed nuts
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons salt
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons rubbed sage
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3 to 3-1/2 cups chicken broth
  • 1 turkey (12 to 14 pounds)
  • 2 tablespoons canola oil


  1. Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten.
  2. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil.
  3. Bake at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 185°, brushing with oil occasionally. Remove all stuffing. Yield: 10-12 servings (11 cups stuffing).
Editor’s Note: Additional stuffing may be baked separately in a greased 2-qt. baking dish. Cover and bake at 325° for 1 hour; uncover and bake for 10 minutes.
Originally published as Turkey With Rye Dressing in Taste of Home December/January 1997, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Nov. 22, 2014

"I have been making this recipe since the late 90s. My husband's all time favorite dressing/stuffing recipe. Always turns out lovely. We've lived all over the world and this is the one recipe that follows."

Reviewed Oct. 16, 2010

"No, because you are showing a 5 star rating and no reviews to back up that rating. I made this last year at Thanksgiving and I liked it but had made many adjustments. But if I could read what other raters are saying it would be a big help. This is a wonderful break through for rye bread user, but needs user's reviews."

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