Description
This festive stuffed turkey recipe features a savory stuffing made with bread crumbs, apples, cranberries, and nuts, perfect for holiday gatherings. It’s a classic dish that brings warmth and joy to your table, ensuring a memorable feast for family and friends.
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- 1 cup unsalted butter, softened
- 2 cups bread crumbs (preferably stale)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup apple, peeled and diced
- 1 cup dried cranberries
- 1 cup walnuts or pecans, chopped
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken or turkey broth
- 1 large egg, beaten
- Olive oil for rubbing
- Salt and pepper for seasoning the turkey
Instructions
- In a large skillet, melt ½ cup of the softened butter over medium heat. Once melted, add the chopped onions and celery. Sauté for about 5-7 minutes until they are soft and translucent.
- Add the diced apples, dried cranberries, and chopped nuts to the skillet. Stir everything together and cook for another 3-4 minutes until the apples start to soften.
- In a large mixing bowl, combine the sautéed mixture with the bread crumbs, sage, thyme, rosemary, salt, pepper, garlic powder, and onion powder. Mix well to ensure the bread crumbs are evenly coated with the flavors.
- Pour in the chicken or turkey broth gradually, mixing until the stuffing is moist but not soggy. You want it to hold together but still be fluffy.
- Finally, add the beaten egg to the mixture and stir until fully incorporated. This will help bind the stuffing together.
- Preheat your oven to 325°F (165°C).
- Remove the turkey from its packaging and take out the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.
- Rub the outside of the turkey with olive oil, making sure to cover all areas.
- Season the turkey generously with salt and pepper, both inside and out.
- Gently spoon the stuffing into the cavity of the turkey, packing it lightly. Be careful not to overstuff.
- Tuck the wing tips under the turkey and tie the legs together with kitchen twine.
- Place the turkey breast-side up on a roasting rack in a large roasting pan.
- Cover the turkey loosely with aluminum foil.
- Roast the turkey in the preheated oven for about 13-15 minutes per pound. For a 12-14 pound turkey, this will take approximately 3 to 4 hours.
- About halfway through the cooking time, remove the foil to allow the skin to brown. If the skin is browning too quickly, you can re-cover it with foil.
- Ensure the stuffing reaches an internal temperature of 165°F (74°C) for food safety.
- Let the turkey rest for at least 20-30 minutes before carving to allow the juices to redistribute.
Notes
- Ensure the stuffing reaches an internal temperature of 165°F (74°C) for food safety.
- Let the turkey rest for at least 20-30 minutes before carving to allow the juices to redistribute.
- Prep Time: 30 minutes
- Cook Time: 180-240 minutes