Turkey with Stuffing

Name: Turkey with Stuffing
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Whole Turkey (1 (10 to 12-pound) turkey, with giblets removed); 2 cup Chicken Broth (2 cups chicken stock); 1 oz Dried Mixed Mushrooms (1 ounce dried mixed mushrooms, such as cremini, shiitake, and porcini); 1 cup Yellow Onion (1 cup roughly chopped onion); 1 cup Celery (1 cup roughly chopped celery); 1 cup Fennel Bulb (1 cup roughly chopped fennel); 1 ½ cup Butternut Squash (1 1/2 cups butternut squash, peeled and cut into 1-inch cubes); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil, divided); 3 tbsp Kosher Salt (3 tablespoons kosher salt, divided); 2 tsp Black Pepper (2 teaspoons freshly ground black pepper, divided); 3 cup Ciabatta (3 cups ciabatta bread, torn into 1-inch pieces); 2 pieces Egg (2 whole eggs, lightly beaten); ½ cup Pecans (1/2 cup chopped, toasted pecans); 1 tbsp Sage (1 tablespoon chopped fresh sage leaves); ¼ cup Parsley (1/4 cup chopped fresh parsley leaves)

A classic American holiday dish featuring a whole turkey seasoned and roasted, filled with a moist stuffing of bread, vegetables, mushrooms, and herbs.

210 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 4 servings

Whole Turkey1 piece · 1 (10 to 12-pound) turkey, with giblets removed
Chicken Broth2 cup · 2 cups chicken stock
Dried Mixed Mushrooms1 oz · 1 ounce dried mixed mushrooms, such as cremini, shiitake, and porcini
Yellow Onion1 cup · 1 cup roughly chopped onion
Celery1 cup · 1 cup roughly chopped celery
Fennel Bulb1 cup · 1 cup roughly chopped fennel
Butternut Squash1 ½ cup · 1 1/2 cups butternut squash, peeled and cut into 1-inch cubes
Vegetable Oil3 tbsp · 3 tablespoons vegetable oil, divided
Kosher Salt3 tbsp · 3 tablespoons kosher salt, divided
Black Pepper2 tsp · 2 teaspoons freshly ground black pepper, divided
Ciabatta3 cup · 3 cups ciabatta bread, torn into 1-inch pieces
Egg2 pieces · 2 whole eggs, lightly beaten
Pecans½ cup · 1/2 cup chopped, toasted pecans
Sage1 tbsp · 1 tablespoon chopped fresh sage leaves
Parsley¼ cup · 1/4 cup chopped fresh parsley leaves

Make it mine in the app

Steps

1Heat oven to 400ºF.
2Pat the turkey dry, rub with 1 tablespoon of the oil, and season with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Place cavity-side up into a deep high-sided bowl and set aside.
3Heat the chicken stock in the microwave in a large microwave safe mixing bowl for 3 minutes. Add the dried mushrooms and press down with a wooden spoon to fully submerge. Cover the bowl with plastic wrap and let them soak for 30 minutes.
4Toss the onion, celery, fennel, and butternut squash with the remaining oil, salt, and pepper in another large microwave safe mixing bowl. Spread the vegetables onto a half sheet pan and roast on the middle rack of the oven for 20 minutes. Remove the vegetables back to the mixing bowl and carefully spread the bread onto the hot sheet pan. Place back in the oven and toast for 8 minutes. Remove to the bowl with the vegetables.
5Scoop the soaked mushrooms from the stock with a small hand strainer or slotted spoon and roughly chop on a cutting board. Add them to the bowl with the vegetables and bread and reserve the stock.
6Add the eggs, pecans, sage, and parsley to the bowl and combine using a wooden spoon or your hands if the mixture isn't too hot. Begin adding the reserved stock in 1/2 cup increments until the stuffing is moist but not wet. You may not use all the stock.
7Place the bowl of stuffing into the microwave for 6 minutes, or long enough for the temp to reach 165 F.
8Roll the flexible cutting board into a cylinder shape and insert it into the cavity of the turkey. Quickly spoon the hot stuffing into the cylinder packing lightly to fit all the stuffing. Place the turkey onto a rack fitted inside a roasting pan and place in the middle of the oven for 45 minutes. Reduce the heat to 350 F and continue cooking for another 90 minutes or until the internal temp of the bird and stuffing reaches 170 F.
9Let the bird rest for 15-20 minutes before removing the stuffing and carving. Serve immediately.