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Thanksgiving Turkey and Stuffing

Total Time

Prep: 50 min. Bake: 4 hours + standing


24 servings (3 cups gravy, 16 cups stuffing)

Updated: Nov. 11, 2022
This turkey bakes up golden and juicy. I have served different stuffing variations alongside it for Thanksgiving, but nothing hits the spot like my mother’s simple mixture of bread, eggs and caramelized vegetables. This recipe includes a decadent homemade gravy, too. —Lily Julow, Lawrenceville, Georgia
Thanksgiving Turkey and Stuffing Recipe photo by Taste of Home


  • 1 turkey (16 to 18 pounds) with giblets and neck
  • 3/4 cup butter, divided
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 2 large onions, chopped
  • 3 celery ribs, chopped
  • 2 medium carrots, finely chopped
  • 2 loaves (1 pound each) day-old egg bread, cubed
  • 1 cup chopped fresh parsley
  • 1 cup chicken broth
  • 1/4 cup egg substitute
  • GRAVY:
  • 1 medium carrot, halved
  • 1 celery rib, halved
  • 1 small onion, quartered
  • 1 bay leaf
  • 6 whole peppercorns
  • 1/4 teaspoon salt
  • 4-1/2 cups water, divided
  • 6 tablespoons all-purpose flour


  1. Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings.
  2. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
  3. In a large skillet, heat remaining butter over medium heat; add vegetables. Cook and stir until tender, 5-7 minutes. In a large bowl, combine bread cubes, parsley and vegetable mixture; stir in broth and egg. Divide mixture between 2 greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes.
  4. For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan.
  5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock.
  6. Mix flour and remaining 1/2 cup water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.

Nutrition Facts

1 serving: 534 calories, 24g fat (9g saturated fat), 199mg cholesterol, 408mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 53g protein.

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