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Roast Turkey with Vegetable Stuffing

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

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 (9) 3 Reviews
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  • Prep Time 45 min
  • Total Time 5 hr 40 min
  • Servings 24

Ingredients

2
tablespoons butter or margarine
2
medium celery stalks, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1/4
cup chopped fresh parsley
1
tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 1/2
teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
3/4
teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1/2
teaspoon salt
7
cups soft bread cubes
2
medium carrots, shredded (1 1/2 cups)
1
medium zucchini, shredded (1 cup)
1
cup chopped fresh mushroom (4 ounces)
1
whole turkey, 12 pounds, thawed if frozen

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325ºF. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
  • 2 Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • 3 Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 4 Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

EXPERT TIPS

Expert Tips

Tarragon is popular in classic French cooking. Its distinctive anise-like flavor partners well with poultry and vegetable dishes.

You'll need about 10 slices of bread for 7 cups of bread cubes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
105 mg
105 %;
Sodium
220 mg
220 %;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
1 g
1 %
),
Protein
34 g
34 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
1/2 Starch; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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