Turkey with Stuffing

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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.

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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.

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i loved it, it was a nice change from the old fashion cornbread stuffing. thanks Alton!

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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.

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Tried it for Thanksgiving... It was a great success. Ths is my new favourite stuffed turkey recipe.

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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!

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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.

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Very good recipe. TIP: I have used a reynolds browning bag for my turkey for 30 years. So Easy, browns beautifully, cooks faster and no basting, tons of gravy and super moist. Just season your turkey and go by direction on bag. Don't forget to cut severals small slits in the top of the bag for steam to escape

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I was looking for something to stuff a duck with and came across this recipe. I simply halved the stuff recipe and made a few modifications. Firstly I kept the original amount of mushrooms because I was going for a very mushroom-y flavor. Secondly, I was unable to find challah bread and used brioche instead. The stuffing was very good overall, but a little on the salty side. I enjoyed the addition of the green peppers, but they more than overwhelmed the mushroom flavor I was aiming for. Overall this was a very tasty alternative to the standard stuffing flavor that most Thanksgivings are replete with. Very simple as well, and eye catching with the dried cherries.

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this was a really eazy to do recipe and delicius at the same time thaks to alton every body loves me more .