Roast Turkey with Vegetable Stuffing

Roast Turkey with Vegetable Stuffing

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

Prep Time



Total Time






tablespoons butter or margarine
medium celery stalks, sliced (1 cup)
medium onion, chopped (1/2 cup)
cup chopped fresh parsley
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
teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
teaspoon salt
cups soft bread cubes
medium carrots, shredded (1 1/2 cups)
medium zucchini, shredded (1 cup)
cup chopped fresh mushroom (4 ounces)
whole turkey, 12 pounds, thawed if frozen
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 5 g,),
  • Cholesterol 105 mg;
  • Sodium 220 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 1 g,
  • Protein 34 g;
Percent Daily Value*:
    • 1/2 Starch;
    • 5 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.