1/4 Photos of Roast Turkey with Old Fashioned Bread Stuffing
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
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- 1 cup chopped celery
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 1/3 cup butter
- 1 teaspoon ground sage
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
- 1/2-3/4 cup chicken broth or 1/2-3/4 cup water
- 10 -12 lbs turkey
- cooking oil
- 1For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- 2Stir in sage, pepper, and salt.
- 3Place dry bread cubes in a large mixing bowl, add onion mixture.
- 4Drizzle with enough broth or water to moisten, tossing lightly.
- 5Season body cavity of turkey with salt.
- 6Spoon some stuffing LOOSELY into the neck cavity.
- 7Pull the neck skin to the back, fasten with a skewer.
- 8LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- 9Tuck the ends of the drumsticks under the band of skin across the tail.
- 10If the band of skin is not present, tie the drumsticks securely to the tail.
- 11Twist wing tips under the back.
- 12Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- 13Brush with oil.
- 14Cover turkey loosely with foil.
- 15Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- 16After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- 17Brush breast side with oil.
- 18After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- 19When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- 20Uncover the last 30 minutes of roasting.
- 21To make dry bread cubes: cut bread into 1/2 inch squares.
- 22(12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- 23Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- 24OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- 26I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- 27You will be AMAZED at the difference in texture!
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Nutritional Facts for Roast Turkey with Old Fashioned Bread Stuffing
Serving Size: 1 (892 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1475.0
- Calories from Fat 657
- Total Fat 73.0 g
- Saturated Fat 24.0 g
- Cholesterol 541.6 mg
- Sodium 1013.6 mg
- Total Carbohydrate 32.7 g
- Dietary Fiber 2.1 g
- Sugars 3.7 g
- Protein 160.2 g