Best 14 Roast Turkey With Bread Stuffing Recipes

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING

Steps:

• For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
• Stir in sage, pepper, and salt.
• Place dry bread cubes in a large mixing bowl, add onion mixture.
• Drizzle with enough broth or water to moisten, tossing lightly.
• Season body cavity of turkey with salt.
• Spoon some stuffing LOOSELY into the neck cavity.
• Pull the neck skin to the back, fasten with a skewer.
• LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
• Tuck the ends of the drumsticks under the band of skin across the tail.
• If the band of skin is not present, tie the drumsticks securely to the tail.
• Twist wing tips under the back.
• Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
• Brush with oil.
• Cover turkey loosely with foil.
• Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
• After about 1 1/2 hours, turn the turkey over so that it is breast side up.
• Brush breast side with oil.
• After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
• When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
• Uncover the last 30 minutes of roasting.
• To make dry bread cubes: cut bread into 1/2 inch squares.
• (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
• Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
• OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
• Cool.
• I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
• You will be AMAZED at the difference in texture!

ROAST TURKEY WITH OLD-FASHIONED BREAD STUFFING

Steps:

• For stuffing, in a medium saucepan cook celery; fresh mushrooms, if using; and onion in margarine or butter until tender but not brown; remove from heat. Stir in poultry seasoning or sage, pepper, and salt. Place dry bread cubes in a large mixing bowl; add onion mixture and, if using, canned mushrooms. Drizzle with enough broth or water to moisten, tossing lightly.
• Season body cavity of turkey with salt. Spoon some of the stuffing loosely into neck cavity. Pull the neck skin to the back; fasten with a skewer.
• Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole, cover, and chill. Bake stuffing alongside turkey for 30 to 45 minutes or until heated through.) Tuck the ends of the drumsticks under the band of skin across the tail. If the band of skin is not present, tie the drumsticks securely to the tail. Twist wing tips under the back.
• Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles. The thermometer bulb should not touch the bone. Cover turkey loosely with foil.
• Roast turkey in a 325 degree F oven for 3-1/4 to 3-1/2 hours or until thermometer registers 180 degrees F. The internal temperature of the stuffing should reach 165 degrees F. After 2-1/2 hours, cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets and their thickest parts should feel soft when pressed. Uncover the last 30 minutes of roasting.
• Remove turkey from oven. Cover; let stand 15 to 20 minutes before carving. Use a spoon to remove stuffing from turkey; place in a serving bowl. Carve turkey. Makes 12 to 14 servings.

ROAST TURKEY WITH BREAD STUFFING

Steps:

• Heat the oven to 500 degrees.
• Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
• Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
• Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
• Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
• Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.

ROAST TURKEY AND BREAD STUFFING.

Steps:

• Bread Stuffing:.
• In large saucepan,over medium heat melt butter; cook celery and onions until soft, about 10 minutes.
• Add salt, poultry seasoning sage, thyme, marjoram and pepper; stir well until thoroughly mixed.
• Stir in bread cubes and broth; mix together well.
• Turkey Broth:.
• In saucepan over high heat, heat to boiling giblets, necks, celery, onion, 1 teaspoon salt and water and chicken bouillon powder. Reduce heat to low; cover; simmer 1 hour until giblets are tender.
• Drain, reserving broth.
• Turkey:.
• Preheat oven 325°F.
• Rinse bird with running cold water; drain well.
• Spoon some stuffing lightly into neck cavity (do not pack).
• Fold neck skin over and fasten with skewers. With bird breast side up, lift wings up toward neck, then fold under back of bird, so they stay flat and keep neck skin in place.
• Spoon remaining stuffing lightly into body cavity; don't pack; place the remainder in a casserole and microwave for 15 minutes.
• Fold skin lightly over opening; skewer closed.
• Tie legs and wings with string, or push drumsticks under band of skin or use stuffing clamp.
• On rack in open roasting pan, place bird breast side up.
• Brush skin lightly with salad oil.
• Cover loosely with foil.
• Roast at 325°F for 4 1/2 to 5 hours.
• Check doneness during last 30 minutes. Toward end of roasting, remove foil.
• When turkey is done, remove rack from pan.
• Use a spoon to remove stuffing from turkey; place in a serving bowl. Mix together with stuffing you cooked earlier in the microwave.
• Cover turkey and let stand 15 to 20 minutes before carving.
• Gravy:.
• Bring turkey dripping to a boil.
• Whisk in flour.
• Gradually whisk in reserved broth to roasting pan; stir until brown bits are loosened. Add salt and pepper.
• Add water if necessary.
• You might find it easier to make your gravy in another saucepan.
• Carve turkey and serve with stuffing and gravy.
• Tip;.
• I often make my stuffing a day or 2 ahead and refrigerate it until I am ready for it. At that time I use chicken broth instead of turkey broth to make it.
• For Thanksgiving I use my fresh herbs to the stuffing and triple the amount.

ROAST TURKEY WITH APPLE-SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
• Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
• Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

TURKEY WITH STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
• Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
• In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
• microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
• While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make turkey giblet stock and herbed bread stuffing.
• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance.
• Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature to 325°F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45.
• Increase temperature to 375°F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy:
• Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

STUFFED ROAST TURKEY

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.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
• Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
• Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
• Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
• Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
• Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
• Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
• To serve, garnish turkey with fresh herb sprigs, if desired.

TWO-BREAD STUFFED TURKEY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. In the drippings, saute celery and onions until tender. , Transfer to a large bowl. Stir in the cornbread, bread, corn, broth, egg substitute, butter, seasonings and bacon. Just before baking, loosely stuff turkey. Skewer openings; tie drumsticks together. , Place on a rack in a roasting pan. Brush with oil. Bake at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

ROAST TURKEY WITH HERB BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make stuffing: Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
• Roast turkey: Preheat oven to 425 degrees F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance. Place turkey on a rack set in a large roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter and Savory Market Roast Turkey Flavor. Reduce oven temperature to 325 degrees F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165 degrees F (thigh will be about 180 degrees F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45 minutes. Increase temperature to 375 degrees F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy: Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock, Savory Market Roast Turkey Enhancer and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.