STUFFED ROAST TURKEY
For our Thanksgiving dinner, this moist golden-brown stuffed turkey is a treasured tradition. My grandmother used this recipe...and now my children, grandchildren and great-grandchildren enjoy turkey with us in the same savory way! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika., Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes. , For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 677 calories, Fat 28g fat (9g saturated fat), Cholesterol 227mg cholesterol, Sodium 781mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 70g protein.
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
STUFFED HASSELBACK TURKEY BREAST
Much easier than a traditional roast turkey, this sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a smaller group.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
- Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
- Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.
Nutrition Facts : Calories 1002.6 calories, Carbohydrate 79.4 g, Cholesterol 281.6 mg, Fat 31.4 g, Fiber 3.9 g, Protein 93.5 g, SaturatedFat 10.8 g, Sodium 2405.5 mg, Sugar 9.7 g
DOUBLE-STUFFED TURKEY
Yield 12 Servings
Number Of Ingredients 15
Steps:
- Loosen skin over turkey breast, thighs and drumsticks with fingers, being careful not to puncture skin. Pat 1/4 to 1/2 inch layer of Herbed Sausage between skin and flesh of breast,thighs and drumsticks, adding any remainder to Herbed Sausage and Onion Dressing. Season neck cavity with salt and pepper. Fill with some of Herbed Sausage and Onion Dressing. Fold skin over and truss. Add minced liver to remaining dressing. Salt and pepper breast cavity and fill with dressing (do not pack tightly; dressing expands during roasting). Truss breast cavity. Preheat oven to 325 degrees F. Melt butter with oil in small saucepan over medium heat. Brush turkey with mixture. Place bird on its side on rack in large shallow pan and roast 1 hour, basting with butter mixture every 30 minutes. Turn turkey on other side and continue roasting 2 hours, basting with butter mixture every 30 minutes and turning pan for even browning as necessary. Turn bird breast side up. Reduce heat to 300 degrees F. Add chopped onion, carrot and celery to pan juices. Continue roasting and basting until thermometer inserted in thickest part of thigh or breast register 175 degrees F. to 180 degress F., about 45 minutes (tent turkey with foil if it begins browning too quickly). Transfer to heated larger serving platter. discard trussing; cover turkey loosely with aluminum foil.(Bird will stay warm 45 minutes.) Bring Brown Turkey Stock to simmer over low heat. Spoon off excess fat from pan juices and discard. Add Pan juices to stock. Deglaze pan with white wine, scraping up any brown bits. Blend wine mixture into stock. Combine butter and flour in small saucepan over low heat and mix well. Gradually stir into stock until desired consistency. Add diced carrot, celery and turnip. Transfer to sauceboat and serve hot. Carve turkey at table.
THANKSGIVING STUFFED TURKEY
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
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.
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