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tom turkey stuffing

(1 rating)
Blue Ribbon Recipe by
Lee Laverty
Brooklyn, NY

My mom always made this stuffing for our turkey. I would wait until it came out of the oven to cool and pull off the crispy pieces from the turkey. Yum! It is great the next day cold with turkey on a sandwich with mayo! My kids now use this recipe for the Thanksgiving turkey but prefer to bake it in a separate casserole dish. I prefer stuffing the turkey so that the turkey juice absorbs into the stuffing.

Blue Ribbon Recipe

If you've never baked a stuffed turkey, this is a great recipe to start with. It's amazing. The turkey skin is golden brown and holds in the juicy meat. A simple stuffing/dressing is baked to perfection inside the turkey. This roast turkey would be the perfect centerpiece on any holiday table.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 -8 People
prep time 35 Min
cook time 5 Hr
method Roast

Ingredients For tom turkey stuffing

  • 12-15 lb
  • 2 c
    diced celary
  • 2 c
    chopped sweet onions
  • 2 stick
    butter or margerine
  • 1 lb
    mild breakfast sausage roll
  • 1 lg
    bag potato bread cubes or cornbread cubes
  • 3
    eggs, beaten well
  • 2 can
    chicken broth
  • 1 Tbsp
    dried parsley
  • 1 Tbsp
    poultry seasoning
  • 1 Tbsp
  • 1 Tbsp
  • 1 Tbsp
  • 1 Tbsp
    onion powder

How To Make tom turkey stuffing

  • Patting the turkey dry.
    After the turkey has been thawed, rinse well outside and inside. Be sure to remove packets of giblets from within the turkey. Drain well and pat dry. Place on a tray.
  • Sauteeing onions and celery in butter.
    In a large fry pan, melt one stick of butter/margarine. Add the celery and onions and saute until just a little soft. Remove from pan and set aside.
  • Browning sausage.
    Add the sausage and start to break up into small pieces. Cook until no longer pink. Remove from heat. Place in a strainer to remove the grease. Let sausage cool. When cool, place in food processor and pulse until it is in small pieces. You don't want it too fine.
  • Sausage, celery, onion, and seasonings in a skillet.
    Return sausage to fry pan; add the celery/onion mixture. Add salt, pepper, parsley, and poultry seasoning. Mix well and taste.
  • Incorporating bread cubes and sausage mixture.
    In a very large bowl, place the bread cubes. Add the sausage mixture and mix to incorporate.
  • Eggs and chicken broth poured over the bread and sausage.
    In a separate bowl, beat the eggs and add 1 cup of the chicken stock. Mix well. Pour over the stuffing mix. Toss to moisten the cubes. Add more broth to make the cubes moist, but not wet. You may need more broth to reach this stage. Adjust seasonings to your liking.
  • Stuffing stuffed inside the turkey.
    Put the stuffing in the turkey cavity and neck area. Be sure not to overstuff as the bread is going to swell and you don't want it to explode. Any leftover stuffing can be made into balls and placed in a cupcake tin for cooking later.
  • Melted butter, paprika, salt, pepper, and onion powder in a saucepan.
    Combine one stick of butter/margarine in a saucepan and melt. Add paprika, salt, pepper, and onion powder. Mix well. Let cool.
  • Seasoned butter massaged into turkey skin.
    Then with your hands, massage the mixture into the turkey skin.
  • Turkey roasting in the oven.
    Proceed to bake as you normally do. Remember that you have to add 30-60 minutes more to the cooking time due to the stuffing in the turkey.