Roast Turkey with Stuffing

Name: Roast Turkey with Stuffing
Total time: 240 min
Yield: 6 servings
Ingredients: 4 cups crumbled cornbread; 1 teaspoon salt; 1 teaspoon freshly-ground black pepper; 2 teaspoons dried/rubbed sage; 1 cup dried apples, diced; ¾ cup walnuts, roughly chopped; 1 cup buttermilk; ¼ cup dried cherries, stemmed and finely chopped; 8 egg yolks, beaten; 1 stick butter, softened and whipped; 2 ½ cups shredded cooked chicken or turkey; 1 ea. (18 pounds) whole turkey; ½ cup butter, softened; 1 ½ quarts turkey stock or chicken stock; Salt to taste; Freshly-ground black pepper to taste

Roast turkey usually forms the centerpiece of Thanksgiving in the United States. There are many recipes and methods for cooking whole turkeys.

240 min · serves 6

Ingredients

4 cups crumbled cornbread
1 teaspoon salt
1 teaspoon freshly-ground black pepper
2 teaspoons dried/rubbed sage
1 cup dried apples, diced
¾ cup walnuts, roughly chopped
1 cup buttermilk
¼ cup dried cherries, stemmed and finely chopped
8 egg yolks, beaten
1 stick butter, softened and whipped
2 ½ cups shredded cooked chicken or turkey
1 ea. (18 pounds) whole turkey
½ cup butter, softened
1 ½ quarts turkey stock or chicken stock
Salt to taste
Freshly-ground black pepper to taste

Steps

Combine stuffing ingredients in a bowl and mix well.
Preheat oven to 325°F. Place the rack in the lowest position of the oven.
Remove the neck and giblets.
Rinse the turkey and pat it dry with paper towels.
Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper.
Fill the body cavity with stuffing.
Place a meat thermometer in the thickest part of one thigh.
Position an aluminum foil tent over the turkey.
Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan.
Roast the turkey for 2½ hours, basting the entire turkey every 30 minutes with the juices on the bottom of the pan. Add stock to the drippings as they become dry, about 1–2 cups at a time.
Remove aluminum foil tent.
Roast until the meat reaches 185°F and the stuffing reaches 165°F. This should take about 4 hours. If the stuffing isn't done by the time the turkey is ready, scoop the stuffing out and bake it alone in the oven until it reaches the correct temperature.
Serve immediately.

More recipes with cornbread, sage, apples, walnuts, buttermilk, cherries, eggs, butter, chicken, turkey or broth or stock

Adapted from “Roast Turkey with Stuffing” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

4 cups crumbled cornbread

1 teaspoon salt

1 teaspoon freshly-ground black pepper

2 teaspoons dried/rubbed sage

1 cup dried apples, diced

¾ cup walnuts, roughly chopped

1 cup buttermilk

¼ cup dried cherries, stemmed and finely chopped

8 egg yolks, beaten

1 stick butter, softened and whipped

2 ½ cups shredded cooked chicken or turkey

1 ea. (18 pounds) whole turkey

½ cup butter, softened

1 ½ quarts turkey stock or chicken stock

Salt to taste

Freshly-ground black pepper to taste

Steps

Combine stuffing ingredients in a bowl and mix well.

Preheat oven to 325°F. Place the rack in the lowest position of the oven.

Remove the neck and giblets.

Rinse the turkey and pat it dry with paper towels.

Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper.

Fill the body cavity with stuffing.

Place a meat thermometer in the thickest part of one thigh.

Position an aluminum foil tent over the turkey.

Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan.

Roast the turkey for 2½ hours, basting the entire turkey every 30 minutes with the juices on the bottom of the pan. Add stock to the drippings as they become dry, about 1–2 cups at a time.

Remove aluminum foil tent.

Roast until the meat reaches 185°F and the stuffing reaches 165°F. This should take about 4 hours. If the stuffing isn't done by the time the turkey is ready, scoop the stuffing out and bake it alone in the oven until it reaches the correct temperature.

Serve immediately.