Turkey with Grandma's Stuffing Recipe

4.5 3 3
Turkey with Grandma's Stuffing Recipe
Turkey with Grandma's Stuffing Recipe photo by Taste of Home
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Turkey with Grandma's Stuffing Recipe

Read Reviews
4.5 3 3
Publisher Photo
Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. Bake: 3-1/2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. Bake: 3-1/2 hours + standing

Ingredients

  • 1 turkey (12 pounds) with giblets
  • 4 celery ribs with leaves, chopped
  • 1 small onion, finely chopped
  • 4 tablespoons butter or margarine, divided
  • 10 slices day-old white bread, cubed
  • 10 slices day-old whole wheat bread, cubed
  • 1/2 cup egg substitute
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove giblets to a cutting board; dice. Set broth and giblets aside. In a skillet, saute celery and onion in 2 tablespoons butter until tender. In a bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-cup baking dish; refrigerate. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Cover turkey and let stand for 20 minutes before carving. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (10 cups stuffing).
Originally published as Turkey with Grandma's Stuffing in Taste of Home October/November 2003, p35

Nutritional Facts

1 each: 1039 calories, 45g fat (15g saturated fat), 383mg cholesterol, 866mg sodium, 36g carbohydrate (4g sugars, 4g fiber), 116g protein.

  • 1 turkey (12 pounds) with giblets
  • 4 celery ribs with leaves, chopped
  • 1 small onion, finely chopped
  • 4 tablespoons butter or margarine, divided
  • 10 slices day-old white bread, cubed
  • 10 slices day-old whole wheat bread, cubed
  • 1/2 cup egg substitute
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  1. Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove giblets to a cutting board; dice. Set broth and giblets aside. In a skillet, saute celery and onion in 2 tablespoons butter until tender. In a bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
  2. Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-cup baking dish; refrigerate. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
  3. Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Cover turkey and let stand for 20 minutes before carving. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (10 cups stuffing).
Originally published as Turkey with Grandma's Stuffing in Taste of Home October/November 2003, p35

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Reviews forTurkey with Grandma's Stuffing

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chriscraig User ID: 6158306 90407
Reviewed Nov. 27, 2011

"Awesome!!!!"

MY REVIEW
Chef at home User ID: 5827681 60277
Reviewed Feb. 16, 2011

"Just like my family used to make"

MY REVIEW
s_pants User ID: 174050 136977
Reviewed Nov. 30, 2010

"I just made the stuffing, and though it was good, tasted pretty average."

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