Roast Turkey and Bread Stuffing.

Recipe by Sageca
READY IN: 7hrs




  • Bread Stuffing:
  • In large saucepan,over medium heat melt butter; cook celery and onions until soft, about 10 minutes.
  • Add salt, poultry seasoning sage, thyme, marjoram and pepper; stir well until thoroughly mixed.
  • Stir in bread cubes and broth; mix together well.
  • Turkey Broth:
  • In saucepan over high heat, heat to boiling giblets, necks, celery, onion, 1 teaspoon salt and water and chicken bouillon powder. Reduce heat to low; cover; simmer 1 hour until giblets are tender.
  • Drain, reserving broth.
  • Turkey:
  • Preheat oven 325°F.
  • Rinse bird with running cold water; drain well.
  • Spoon some stuffing lightly into neck cavity (do not pack).
  • Fold neck skin over and fasten with skewers. With bird breast side up, lift wings up toward neck, then fold under back of bird, so they stay flat and keep neck skin in place.
  • Spoon remaining stuffing lightly into body cavity; don't pack; place the remainder in a casserole and microwave for 15 minutes.
  • Fold skin lightly over opening; skewer closed.
  • Tie legs and wings with string, or push drumsticks under band of skin or use stuffing clamp.
  • On rack in open roasting pan, place bird breast side up.
  • Brush skin lightly with salad oil.
  • Cover loosely with foil.
  • Roast at 325°F for 4 1/2 to 5 hours.
  • Check doneness during last 30 minutes. Toward end of roasting, remove foil.
  • When turkey is done, remove rack from pan.
  • Use a spoon to remove stuffing from turkey; place in a serving bowl. Mix together with stuffing you cooked earlier in the microwave.
  • Cover turkey and let stand 15 to 20 minutes before carving.
  • Gravy:
  • Bring turkey dripping to a boil.
  • Whisk in flour.
  • Gradually whisk in reserved broth to roasting pan; stir until brown bits are loosened. Add salt and pepper.
  • Add water if necessary.
  • You might find it easier to make your gravy in another saucepan.
  • Carve turkey and serve with stuffing and gravy.
  • Tip;.
  • I often make my stuffing a day or 2 ahead and refrigerate it until I am ready for it. At that time I use chicken broth instead of turkey broth to make it.
  • For Thanksgiving I use my fresh herbs to the stuffing and triple the amount.