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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 Ratings)

9 Ratings

5 Stars 89%

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1 Stars 11%

Member Reviews ( 3 )

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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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/20/2012 12:20:59 AM REPORT ABUSE mar71 said:

Rating:

on this turkey recipe what do you glaze the bird with

This reply was: Helpful Inspiring

Posted 12/5/2006 10:05:08 AM REPORT ABUSE Chris from Pa said:

Rating:

The turkey came out awesome!!!! The only thing I did different was cook unstuffed, and made an herb butter and rubbed it between the skin and the breast. Excellent!!!!!!!

This reply was: Helpful Inspiring

Posted 11/6/2006 5:45:45 PM REPORT ABUSE Jessica Mitchell said:

Rating:

This is my first year on having to cook the whole Thanksgiving feast all by myself. Of course be nervous to all the critics that will be welcomed into my house did not make things any easier. I did a test run on this particular recipe and had some of my co-workers taste and tell. Much too my surprise, they asked if I bought the turkey from a restaraunt, which gave me much pleasure in letting them know they were first to try out this recipe that I had never done before. My doctors loved it.....This recipe receives a 5 for the phenominal taste and experience I had......

This reply was: Helpful Inspiring