Turkey with Stuffing

Total Time:
3 hr 15 min
45 min
2 hr 30 min

4 to 6 servings

  • 1 (10 to 12-pound) turkey, with giblets removed
  • 1 quart chicken broth
  • 2 ounces dried mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 tablespoon vegetable oil, plus extra for rubbing on turkey
  • 1 tablespoon kosher salt, plus extra for seasoning turkey
  • 3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
  • 4 ounces unsweetened dried cherries, approximately 1 cup
  • 2 ounces chopped pecans, approximately 1/2 cup
  • 2 whole eggs, beaten
  • 2 teaspoons dried rubbed sage
  • 2 teaspoons dried parsley
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
  • Special equipment: 1 re-usable organic cotton produce bag*

*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.

Preheat the oven to 400 degrees F.

Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large

microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

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Pairs Well With

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4.5 50
This is *the* recipe for stuffing as far as I'm concerned. This is old school comfort food. item not reviewed by moderator and published
The turkey was very delicious using Alton's brining recipe! The stuffing, however was inedible. Probably my fault. I thought it would be okay to use the "juice" from the rehydrated dried mushrooms and it made the stuffing awful. Wont do that again! item not reviewed by moderator and published
What a godsend!! I had tried to order readymade dinner the day before thanksgiving, and learned to my great dismay that Friday would be the earliest pickup date... boy did I freak out that day.. I had one day to create a menu, and clean the house and execute everything!! I had prayerfully spent the entire day first browing menus and then shopping for ingredients, and the Lord was gracious to help me find a brined turkey at a local storewhich allowed me ti use this recipe.. it was a huge success!!! Moist and tender, perfectly seasoned, and beautiful to present.. it was by far the most success I ever had roastIng any bird... Thank you so much, Alton Brown!!! item not reviewed by moderator and published
If you're on the fence about this, go for it. I strayed a little bit (only due to not having read it carefully pre-shopping and one food allergy to consider, swapped pecans for roasted chestnuts and didn't have dried mushrooms so just added chopped baby mushrooms to the carrot/onion/celery stage. The mix of dried cherries and nuts with the more traditional ingredients had my IMPOSSIBLE to please parents asking for seconds. It's great, not very complicated (clearly, if you can swap ingredients and a total crowd-pleaser. item not reviewed by moderator and published
I usually love Alton's recipes, but this one is just terrible. 1 tablespoon of salt was way too much. In the end, it's inedible. I can't even swallow a bite. I wish I had used less than what the recipe called for and then just added more at the end as needed. Half the amount of salt would have been fine. Waste of time and money... I guess I just have to make more of everything else and mix it back in. item not reviewed by moderator and published
i loved it, it was a nice change from the old fashion cornbread stuffing. thanks Alton! item not reviewed by moderator and published
I used this technique on a 22+ lb brined locally raised fresh turkey for Thanksgiving. A heads up--the turkey was cooked 2.5 hrs ahead of "schedule". I worried about the long wait but the bird was the "best"--& I normally cook a nice juicy bird. I later learned that Gordon Ramsey rests his turkey for hrs--as long as it cooks. I used my own stuffing recipe & a square of muslin instead of a bag. I did have a problem with too much stuffing in the bag. It was not easy to fix with scalding hot stuffing. Next time I'll put the muslin empty in the bird & mark the fill line. Remove from the bird, fill with stuffing & microwave. item not reviewed by moderator and published
Tried it for Thanksgiving... It was a great success. Ths is my new favourite stuffed turkey recipe. item not reviewed by moderator and published
Best turkey and stuffing I have ever made and ate! Making this again for Christmas LOL! Oh well my Thanksgiving menu was so good I just can't get enough! item not reviewed by moderator and published
This is, hands-down, my favorite stuffing ever. I bake my own challah several days before, and cut it up (also prep the celery, onion, and green pepper the night before Thanksgiving. I always double the recipe, which seems to work well for the cavity size on a 22-25lb turkey. I've found that using dried mushrooms gives a bit too strong of a mushroom-y flavor for me and my family - I instead prefer to use some fresh baby portabello mushrooms, sliced small. I find that the dried cherries give a nice sweetness, and always throw in a second handful of pecans. My only real disappointment with this stuffing is that no matter how much I make, there are rarely any leftovers for the next day! One tip on roasting the stuffed turkey - we always roast it breast side down for the first few hours of cooking, and then flip it at the halfway point. This makes for super-moist breast meat, which is my favorite part. item not reviewed by moderator and published

This recipe is featured in:

Classic Thanksgiving Menu