Best Thanksgiving Stuffed Turkey Recipes

THANKSGIVING STUFFED TURKEY

Thanksgiving Stuffed Turkey image

I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 4h50m

Yield 24 servings (3 cups gravy, 16 cups stuffing).

Number Of Ingredients 20

Ingredients

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

Steps:

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., 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.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., 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., 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., Mix flour and remaining 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 : Calories 534 calories, Fat 24g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 408mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 53g protein.

DENNIS' TRADITIONAL THANKSGIVING STUFFED TURKEY

DENNIS' TRADITIONAL THANKSGIVING STUFFED TURKEY image

Categories turkey Roast Thanksgiving

Number Of Ingredients 16

Ingredients

Turkey
Salt
Water
chicken broth
Stuffing:
olive oil
butter
4 - 5 onions (chopped)
head of celery (chopped)
1 1/ head garlic (chopped)
.5 to 1 lb. mushrooms (chopped)
italian seasoning
oregano
basil
garlic salt
pepper

Steps:

1. Clean out the Turkey and place inner contents into pot cover with broth and water and simmer on very low light over night. Strain before adding to stuffing. 2.Soak Turkey in salt water (1 cup salt to 1 gallon of water) brine overnight. In the morning: 1. Place stuffing into a very large bowl. 1.Saute the onions in olive oil and butter. Add to stuffing. 2. Saute the celery in olive oil and butter. Add to stuffing. 3. Saute the mushrooms in butter. Add to stuffing. 4. Saute the garlic. Add to stuffing. 5. Gradually add the strained broth mixture to stuffing until desired moistness; neither too dry nor too moist, is achieved. 6. Mix well; season well; and then stuff both ends of the turkey. 7. Put Turkey in roaster and cover the bottom of pan with 1/4" broth. Cook for 20 minutes per pound at 325'. (Dennis uses a disposable pop up timer.) Happy Thanksgiving!