Classic Stuffed Turkey
Servings: 12
Per Serving:
Calories: 571
Protein: 44g - Carbohydrates: 42g - Fat: 26g
Fiber: 4g - Sugar: 5g - Sodium: 961mg
Ingredients:
1 Turkey (14-16lbs)
12 Cups Unseasoned Stuffing Cubes
2 Large Onions, Chopped
2 Celery Ribs, Chopped
1/2 lbs Fresh Mushrooms, Sliced
1/2 Cup Butter
1 Can (14.5oz) Chicken Broth
1/3 Cup Minced Parsley
2 tsp. Rubbed Sage
1 tsp. Salt
1 tsp. Poultry Seasoning
1/2 tsp. Pepper
Melted Butter for basting
Warm Water
Preparation Instructions:
Preheat oven to 325°F (163°C).
In a large skillet, sauté onions, celery, and mushrooms in 1/2 cup of butter until tender.
Stir in chicken broth and seasonings (parsley, sage, salt, poultry seasoning, pepper). Mix well.
In a large bowl, place bread cubes. Add the mushroom mixture and toss to coat. Add warm water as needed for desired moistness.
Loosely stuff the turkey with this mixture just before baking.
Place any remaining stuffing in a greased baking dish. Cover and refrigerate until ready to bake.
Skewer turkey openings; tie drumsticks together. Place turkey breast side up on a rack in a roasting pan. Brush with melted butter.
Bake for 3 3/4 - 4 1/2 hours or until a thermometer reads 165°F in the center of the stuffing and 170°F in the thigh. Baste occasionally with pan drippings. Cover with foil if turkey browns too quickly.
Bake additional stuffing, covered, for 30-40 minutes. Then uncover and bake for an additional 10 minutes or until lightly browned.
Let the turkey stand for 20 minutes covered with foil before removing stuffing and carving.
Coach’s Notes:
Try Some Texture: Enhance your stuffing with chopped pecans, crumbled sausage or bacon, sautéed apples, or dried cranberries for added flavor.
Healthier Options: To reduce fat and sodium, consider using low-sodium chicken broth and less butter. You can also add more herbs and spices for flavor without extra salt.
Spice It Up: Experiment with different herbs or add a touch of citrus zest to the stuffing for a fresh twist.
Recipe Credit: Taste of Home Cooking School Cookbook
