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Turkey With Rye Dressing

 Turkey With Rye Dressing
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
10-12 ServingsPrep: 20 min. Bake: 4-1/2 hours

Ingredients

  • 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

Directions

  • 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.
  • Just before baking, stuff the turkey. Skewer openings; tie drumsticks

2 of 2

Turkey With Rye Dressing (continued)

Directions (continued)

  • together. Place on a rack in a roasting pan. Brush with some of the
  • oil. Cover lightly with a tent of foil.
  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer