Made Simple Saturday: Stuffing Turkey


Only a couple weeks lie between you and making your gourmet meal for Thanksgiving! Learn how to stuff your turkey today so you are all prepared for the feast! Taste of Home makes stuffing your turkey easy with a step by step tutorial!

Step 1

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Combine stuffing ingredients as recipe directs. Do not stuff turkey until you’re ready to place it in the oven. Spoon the stuffing loosely into the neck cavity.

Step 2

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Pull neck skin over stuffing to the back of turkey and secure with a skewer. Tuck wing tips under body to avoid over- browning while roasting.

Step 3

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Loosely spoon stuffing into the body cavity. Tie drumsticks together with kitchen string.

Step 4

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Place turkey breast side up on a rack in a shallow roasting pan. Brush with oil or melted butter if desired. Insert an oven-safe meat thermometer into thick portion of inner thigh area, not touching bone. Or use an instant-read thermometer toward end of roasting time.

Step 5

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Roast turkey as recipe directs. Baste with pan juices if desired.

Step 6

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When breast area has browned, loosely cover with foil to avoid excess browning. Continue roasting until the thermometer reads 180° and internal temperature in the center of stuffing is 165°.

Now that you know how to stuff a turkey, here’s a delicious turkey with stuffing recipe to show off your skills!

Turkey with Grandma’s Stuffing

exps21590_CB55994D204B                              Prep: 70 min.                 Bake: 3-1/2 hours + standing                     Yield: 8 Servings

Ingredients

  • 1 turkey (12 pounds)
  • 4 celery ribs with leaves, chopped
  • 1 small onion, finely chopped
  • 4 tablespoons butter, divided
  • 10 slices day-old white bread, cubed
  • 10 slices day-old whole wheat bread, cubed
  • 1/2 cup egg substitute
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.
  • In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
  • Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.
  • Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
  • Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
  • Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings (10 cups stuffing).

Nutritional Facts1 serving (1 each) equals 1,039 calories, 45 g fat (15 g saturated fat), 383 mg cholesterol, 866 mg sodium, 36 g carbohydrate, 4 g fiber, 116 g protein.

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