Stuffed Roast Turkey Recipe

Name: Stuffed Roast Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 turkey (14 to 16 pounds); 6 cups water; 3/4 cup egg substitute; 2 pounds day-old white bread, cubed and toasted; 2 medium onions, chopped; 2 celery ribs, chopped; 1 tablespoon poultry seasoning; 1 teaspoon salt; 1 teaspoon rubbed sage; 1/4 teaspoon pepper; 6 tablespoons butter, melted; 1/2 to 1 tablespoon paprika; 2 teaspoons chicken bouillon granules; 2 cups boiling water; 5 tablespoons all-purpose flour

Servings: persons

1 turkey (14 to 16 pounds)
6 cups water
3/4 cup egg substitute
2 pounds day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
6 tablespoons butter, melted
1/2 to 1 tablespoon paprika
2 teaspoons chicken bouillon granules
2 cups boiling water
5 tablespoons all-purpose flour

1
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.
2
Bake uncovered, at 325u00b0 for 4-1/2 to 5-1/2 hours or until a thermometer reads 180u00b0 for turkey and 165u00b0 for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes.
3
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.

1455

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 turkey (14 to 16 pounds), 6 cups water, 3/4 cup egg substitute, 2 pounds day-old white bread, cubed and toasted, and more.

Yes, Stuffed Roast Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Roast Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions