Best 7 Roast Turkey With Sage And Mushroom Stuffing Recipes

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Are you looking for the perfect dish to impress your family and friends this holiday season? Roast turkey with sage and mushroom stuffing is a classic dish that is sure to delight everyone at your table. This succulent turkey is roasted to perfection, while the aromatic stuffing, made with fresh sage and earthy mushrooms, adds a delightful flavor. Whether you're hosting a cozy family dinner or a grand holiday feast, this recipe will guide you through every step of preparing this delectable dish, ensuring that your turkey is cooked to perfection and your stuffing is moist and flavorful.

Let's cook with our recipes!

ROAST TURKEY WITH SAGE AND MUSHROOM STUFFING



Roast Turkey With Sage and Mushroom Stuffing image

We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 7

Mushroom Stuffing
1 whole turkey (12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
4 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 bunches fresh sage, leaves separated from stems (about 1 cup), stems reserved
2 tablespoons butter, softened
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey.
  • Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
  • Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees, about 3 1/2 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 170 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING



Traditional Sausage-Mushroom Turkey Stuffing image

My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!

Provided by JackieOhNo

Categories     Pork

Time 1h15m

Yield 8 cups

Number Of Ingredients 12

1 lb bulk pork sausage
1/2 cup butter
1 cup sliced celery
2 cups chopped onions
8 ounces mushrooms, sliced
1 (13 3/4 ounce) can chicken broth (and additional broth, if necessary)
2 lbs loaf firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh)
1 egg, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
  • In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
  • In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
  • Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!

Nutrition Facts : Calories 685, Fat 28.9, SaturatedFat 13, Cholesterol 107, Sodium 1185.9, Carbohydrate 76.4, Fiber 4.6, Sugar 8.7, Protein 28.7

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING



Roast Turkey with Old Fashioned Bread Stuffing image

I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

Provided by ChipotleChick

Categories     Whole Turkey

Time 5h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup butter
1 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
1/2-3/4 cup chicken broth or 1/2-3/4 cup water
10 -12 lbs turkey
cooking oil

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!

BRINED SAGE TURKEY WITH MUSHROOM STUFFING



Brined Sage Turkey with Mushroom Stuffing image

Watch this video from My Food and Family and learn to make this easy brined sage turkey. Enjoy the mushroom stuffing that accompanies this sage turkey too!

Provided by My Food and Family

Categories     Herbs

Time 4h30m

Yield 22 servings

Number Of Ingredients 8

1/2 cup butter, divided
1 lb. fresh mushrooms, sliced
3 stalks celery, chopped
1 large onion, chopped
3 cups hot water
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1/2 cup fresh sage, divided
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Heat oven to 325ºF.
  • Melt 2 Tbsp. butter in large skillet on medium heat. Add vegetables; cook and stir 10 min. or until onions and celery are crisp-tender.
  • Add hot water and remaining butter to stuffing mixes in large bowl; stir just until moistened. Chop 1/4 cup sage. Add to stuffing with vegetables; mix lightly.
  • Free turkey legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Place remaining sage leaves on meat under skin. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Place turkey, breast-side up, on rack in roasting pan. Brush with dressing. Cover loosely with foil to prevent over-browning.
  • Bake turkey 3 hours 45 min. to 4 hours or until done (165ºF), uncovering after 3 hours. Let stand 15 to 20 min. before carving.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 0.8665 g, Sugar 0 g, Protein 41 g

SAGE-RUBBED ROAST TURKEY



Sage-Rubbed Roast Turkey image

A savory sage rub and delicious moist stuffing make this traditional turkey a mouthwatering master piece for dinner. Family and friends can't help but ooh and aah when this show stopping entree with its crispy golden crust is set on the holiday table.-Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 10-12 servings (8 cups stuffing).

Number Of Ingredients 15

1 turkey (13 to 15 pounds)
3 tablespoons butter, softened
4 teaspoons salt
2 teaspoons pepper
1 teaspoon rubbed sage
1 teaspoon paprika
STUFFING:
2 celery rib, chopped
1 large onion, chopped
1/2 cup butter
1 loaf (1 pound) day-old bread, cubed (about 11 cups)
3 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon pepper
1-1/4 to 1-3/4 cups chicken broth

Steps:

  • Pat turkey dry. Combine the butter, salt, pepper, sage and paprika; rub over the outside and inside of turkey. In a skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, sage, salt and pepper. Add enough broth to moisten; toss gently. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake at 350° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before removing stuffing and caving turkey.

Nutrition Facts : Calories 776 calories, Fat 38g fat (14g saturated fat), Cholesterol 294mg cholesterol, Sodium 1583mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 82g protein.

ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM, BROWN BUTTER, AND SAGE STUFFING



Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing image

This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 19

1 cup sugar
3/4 cup coarse salt
1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped
12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed
16 whole peppercorns
4 bay leaves
1 bunch plus 4 sprigs fresh thyme
1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped
1 lemon, halved
1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen)
6 tablespoons unsalted butter, softened
1 cup chopped celery
1 cup chopped carrot
2 sprigs fresh sage
2 cups store-bought low-sodium chicken broth
2 teaspoons Creole Seasoning
Freshly ground black pepper
2 tablespoons all-purpose flour
Brown Butter, Sage, and Mushroom Stuffing, for serving

Steps:

  • In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.
  • Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.
  • Preheat oven to 400 degrees.
  • Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.
  • Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.
  • Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.
  • In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.
  • Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

ROAST TURKEY WITH SAGE



Roast Turkey with Sage image

We stuffed the bird with our Mushroom Stuffing recipe, but you can use your own favorite recipe if you prefer.

Provided by Allrecipes Member

Time 5h30m

Yield 10

Number Of Ingredients 6

1 (12 pound) turkey, thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
4 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 bunches fresh sage, leaves separated from stems, stems reserved
2 tablespoons butter, softened
1 pinch Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees F, with rack in lowest position.
  • Prepare and stuff the turkey: Working from the neck end, carefully slide fingers under skin to separate it from the flesh (being careful not to tear skin). Generously season under skin with salt and pepper, then tuck sage leaves under skin, distributing them evenly. Working from both ends, fill cavity with as much stuffing as will fit without packing. Tuck wing tips under bird. Using kitchen twine, tie legs together securely (they will overlap slightly). This will help the bird retain its shape during cooking.
  • Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
  • Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees F, about 3 1/2 hours.
  • Remove foil; raise oven heat to 400 degrees F. Continue roasting, basting occasionally, until thigh reaches 170 degrees F, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.

Nutrition Facts : Calories 855.9 calories, Carbohydrate 6.4 g, Cholesterol 323.5 mg, Fat 40.3 g, Fiber 1.3 g, Protein 109.6 g, SaturatedFat 12.5 g, Sodium 300.9 mg, Sugar 2.6 g

Tips:

  • Choose a fresh, high-quality turkey for the best flavor and texture.
  • Brine the turkey overnight in a mixture of water, salt, sugar, and herbs for a moist and flavorful bird.
  • Roast the turkey at a high temperature for the first 30 minutes, then reduce the heat to finish cooking slowly and evenly.
  • Use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165°F (74°C).
  • Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute throughout the meat.
  • Make sure the stuffing is cooked to a safe internal temperature of 165°F (74°C) before serving.
  • Serve the turkey with a variety of sides, such as mashed potatoes, stuffing, gravy, cranberry sauce, and roasted vegetables.

Conclusion:

Roast turkey with sage and mushroom stuffing is a classic holiday dish that is sure to impress your family and friends. By following these tips, you can create a delicious and memorable meal that everyone will enjoy. So, gather your ingredients, preheat your oven, and get ready to make a delicious roast turkey with sage and mushroom stuffing!

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