Classic Stuffed Turkey Recipe
Tip: Don't throw out those pan drippings! They're the base for the most amazing turkey gravy recipe.
For the Stuffing: Prepare gravy following package directions. Set aside.
Heat a large frying pan over medium-high. Add butter, then diced onion and celery. Cook, stirring occasionally, 3 minutes. Add frozen cranberries, sage, oregano, parsley, poultry seasoning, garlic powder and 1/2 tsp black pepper. Transfer into a large bowl. Add bread cubes and gravy. Toss to combine. Set aside to cool slightly.
For the Turkey: Position rack in bottom third of oven, then preheat to 350°F. Have a large roasting pan at the ready.
Remove turkey from packaging. Remove and set aside neck and giblets (you will use these in the roasting step.) Pat turkey dry with paper towels, ensuring cavity is dry.
Stuff turkey cavity with bread stuffing. Tie the ends of drumsticks together with butcher's twine to close cavity and secure. (Fill the small pocket at the neck if you have extra stuffing.)
Add coarsely chopped onion, carrot, celery and reserved turkey neck and giblets to roasting pan. Place turkey, breast-side up, in pan.
Stir oil, garlic salt and remaining 1 tsp black pepper in a small bowl. Rub all over turkey exterior.
Cover pan tightly with foil. Roast until an instant-read thermometer inserted into thickest part of thigh reads 180°F, about 3 1/2 to 4 hours. Set aside and let turkey rest for 15 minutes before carving.
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Last updated: February 26th, 2021
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