Turkey with Stuffing

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

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The stuffing was great! The cherries, pecans and challah bread made the difference. If you try this stuffing be careful about how much stock you add to the stuffing. I did not use all the stock that the recipe called for. Instead, I added enough until the stuffing seemed pretty moist. Sticking it in the microwave for six minutes caused much of the liquid to absord so I added a little more before stuffing the turkey and it turned out great.

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I made this turkey for my office party (ok ok, I admit I did not have Challah bread, so I used rosemary and garlic ciabbatta and it was AWESOME!!!! It has been voted the best office turkey in the last 10 years!!!
THANKS, ALTON!! :-

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As always Alton, your recipes are awesome. Fabulous classic turkey recipe and I love the idea of cherries for my husband who doesn't like cranberries!

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I have been making turkeys for over 30 years; mostly with pretty good results. A constant problem is waiting for the stuffing to reach proper temp., while the rest of the bird is done. This can make for a dry bird. It has never occurred to me to par-cook the stuffing in the microwave. I'm going to be sure to do just that this year. I'm anxious to see the results this year. Talk about a bulb going off! Thank you, Alton!