Turkey With Rye Dressing Recipe
Turkey With Rye Dressing Recipe photo by Taste of Home
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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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JudoMomof4 69660
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."

moogie207 39851
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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