Thanksgiving Turkey and Stuffing Dinner

Recipe by Trixyinaz
READY IN: 6hrs


  • 1
    (15 lb) whole turkey
  • salt, to rub the turkey
  • Crisco, to rub the turkey
  • 2
    cups celery, chopped
  • 2
    cups onions, chopped
  • 2
    cups mushrooms, chopped
  • 1
    cup butter, approximately
  • 2
    tablespoons oil
  • 8
    ounces red wine
  • 12
  • 1 -2
    loaf bread, stuffing bread pulled apart with hands into medium size pieces
  • 1
    tablespoon poultry seasoning (use this if you don't have stuffing bread)
  • 24
    ounces beer, any kind


  • NOTE: If you cannot find stuffing bread in your grocery store, use the cheapest white bread possible and be sure to use the poultry seasoning.
  • Thaw your turkey in the refrigerator (takes about 3-4 days).
  • Unwrap turkey, take out the neck that is in one cavity and take out the bag that is in the other cavity of the turkey. This bag contains the gizzards and such. You will want to save this bag. I don't like the neck and throw it away, but my dad loves it and cooks it also.
  • Rinse your turkey inside and out. Rub both cavities inside with salt. Put back in fridge in refrigerator until ready to stuff.
  • Take the gizzards and such out of the bag. Rinse them out with salt and water.
  • Place the gizzards and such in a small pan filled with water. Bring to a boil for about 25 minutes.
  • Once boiled, strain the gizzards and rinse the scum off. Please in blender or food processor and chop fine. Set aside.
  • In a large frying pan, melt 1/2 stick of butter and 1 tbs oil. Heat and saute celery until soft. Place in bowl.
  • Add more butter or oil as needed and fry the onions until soft and transparent. Place in bowl with celery.
  • Add more butter or oil as needed and fry the mushrooms and chopped gizzards together until cooked.
  • Reduce heat, return the celery and onions to frying pan, add the red wine, cover and simmer for about 30 minutes.
  • Put all fried ingredients, with juice in large bowl.
  • Stir in eggs, the parmasean cheese and poultry seasoning (if using). Mix well.
  • Add your pieces of bread slowly until most of the moisture/juice is absorbed. We like to keep ours a bit on the moist side. You may not use all the bread. Place in fridge.
  • When you are ready to cook the turkey, remove from the fridge, and stuff both cavities of the turkey with the stuffing. You may have extra stuffing left over. Place the extra in a 9x13 pan to cook separately.
  • Preheat the oven to 350. Rub the turkey with crisco or butter, place in a tin foil tray, add 2 bottles of beer, place in a cooking bag, cut slit on top and place in oven. Cook until the turkey reaches the following temperatures (about 4 hours depending on size of turkey):
  • Breast: 165 degrees.
  • Thigh: 170 to 180 degrees.
  • Stuffing: 165 degrees.