Thanksgiving Turkey and Stuffing Dinner
Celebrate the flavors of fall with this show-stopping Thanksgiving Turkey and Stuffing Dinner, a classic recipe that brings warmth and tradition to your holiday table. This juicy, golden-brown turkey is generously rubbed with a fragrant blend of butter, garlic, thyme, and rosemary, ensuring every bite is rich with herbaceous flavor. Paired with a hearty, oven-baked stuffing made from sautéed carrots, celery, onions, and day-old bread, this dish is the perfect centerpiece for a festive feast. With a crispy-skinned turkey that’s moist and tender inside, plus a stuffing that’s soft with a golden, crunchy topping, this recipe is sure to impress family and friends. Perfect for gatherings of up to 12 guests, this all-in-one holiday meal delivers tradition, comfort, and unmatched flavor—just don’t forget the sides and cranberry sauce!
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Recipe Information
Ingredients
- 15 pounds Whole turkey
- 1 cup Unsalted butter
- 2 tablespoons Salt
- 2 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 cups Carrots, chopped
- 2 cups Celery, chopped
- 1 large Onion, chopped
- 4 cups Chicken or turkey broth
- 12 cups Day-old bread cubes
- 2 Eggs, beaten
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels, inside and out.
In a small bowl, mix together the butter, salt, pepper, garlic powder, thyme, and rosemary. Rub this mixture all over the turkey, including under the skin.
Stuff the cavity of the turkey with half of the chopped carrots, celery, and onion. Place the remaining vegetables in the bottom of a large roasting pan.
Place the turkey on top of the vegetables in the roasting pan, breast-side up, and tuck the wings underneath the body.
Pour 2 cups of broth into the roasting pan and cover the turkey loosely with aluminum foil.
Roast the turkey in the preheated oven for about 15 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the turkey every 30 minutes with the pan drippings, and remove the foil during the last 30-40 minutes for a crispy, golden skin.
While the turkey is roasting, prepare the stuffing. In a large skillet, melt 4 tablespoons of butter over medium heat, and sauté the remaining chopped carrots, celery, and onion until softened, about 5 minutes.
In a large bowl, combine the sautéed vegetables, bread cubes, parsley, and remaining broth. Add the beaten eggs and mix well. The stuffing should be moist but not soggy.
Transfer the stuffing mixture to a greased baking dish, cover with foil, and bake alongside the turkey for the last hour of cooking time. Remove the foil during the last 15 minutes to allow the top to crisp up.
When the turkey is done, remove it from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a moist turkey.
Serve the turkey alongside the baked stuffing and any additional sides of your choice.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
