Turkey with Stuffing

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Stuff It

Rated: 4 stars out of 5Rate itRead users' reviews (27)

Cook Time:
2 hr 30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 3 hr 15 min

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Ingredients

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*

Directions

*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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Comments & Reviews

recipe Turkey with Stuffing
C. Conifer, CO 11-24-2008
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Good start
Rated: 4 stars out of 5

I don't even want to think about turkey, as I'm not a huge fan. So, instead, I doubled the bread and eggs, dropped in a can... of chicken broth, and added a pound of sausage. Yum - we ate leftovers for breakfast. Oh, and I popped it in the oven for half an hour while I cooked some sweet potatoes instead of using the microwave. Read more
recipe Turkey with Stuffing
Joyce Cranston, RI 11-23-2008
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Tweaked, and still delicious!!
Rated: 5 stars out of 5

Because of dietary restrictions, I had to tweak the recipe a bit, leaving out some things I'm not allowed, but following the... basic recipe, AND following Alton's carving method, my 6'6" eating machine son, who rarely tastes anything, was visibly impressed! Thanks for the miracle!!!Read more
recipe Turkey with Stuffing
Allen Casa Grande, AZ 11-09-2007
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Excellent
Rated: 5 stars out of 5

As usual, Alton hits a home run with this recipe. I am mainly concerned with the stuffing, as I have followed Alton's... recipes on everything else I have prepared from his show. However, I have one suggestion. As he was preparing the stuffing, he had several turn tables with possible ingredients, sometimes looking to be as high a a dozen. He just swooped in on one or two ingredients from each one, and the viewer could not make out what the other ingredients were. My wife will NOT eat mushrooms, she says she doesn't do fungus. When there are multiple possible ingredients as there were in this case, why not have a graphic on the left side of the screen with other possibilities? This would also be helpful for recipes that contain ingredients which may cause allergic reactions. My wife is highly allergic to shellfish, but no substitute is ever given for shrimp or such. How about it? Otherwise, Alton Brown and Gordon Ramsay rule!!Read more
recipe Turkey with Stuffing
Michelle Marquette, MI 12-28-2006
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Great with modification
Rated: 4 stars out of 5

Great way to cook the veggies. Very flavorful. Doesn't make enough stuffing to cook some in a dish on the side. Skip the... bag. Recommend cranberries over cherries.Read more
recipe Turkey with Stuffing
Annette Richmond Hill 12-25-2006
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Moist and Well Seasoned Beyond Belief
Rated: 5 stars out of 5

Thank You Alton! You made my first whole Turkey endeavour a success. I did a combination of the Alton Turkey without stuffing... and the Alton Turkey with stuffing as well as my Mom: Alice's Turkey with stuffing. The brine was all Alton's, it smelled so pertty. Okay, so I really should have put the bird on the last rung especially for the broil portion but, managed to save zee bird before it became to charred. Otherwise it was pretty easy peasy. I rubbed the bird with oil, S&P and paprika as well as some secret poultry seasoning from Mancho's Rotisserie which is delightful. Like many of the other reveiwers, I too altered the stuffing, pretty much doing a major overhaul for my palette. In place of cherries, I used cranberries and raisins. Light Rye Bread, Celery, Half a Spanish Onion, Green/Spring Onions, parsley and an apple. I also placed an apple in the neck cavity to ensure all the flavourful goodness would stay in. Finally I basted the bird every hour. Waited for that magical 170F Temp and it was ready freddy. Thanks Again Alton!!!!!Read more
recipe Turkey with Stuffing
Anonymous 12-22-2006
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Good, not great
Rated: 3 stars out of 5

I made the stuffing outside the bird, so I altered Alton's recipe. His roasting the vegetables in the oven shrunk them way... down to less than what I expected. Overall the taste was good, but not great.Read more