Traditional Sage Stuffing
Position rack in bottom third of oven, then preheat to 350°F. Place a rack in a large roasting pan.
For the Stuffing: Prepare gravy in a small saucepan following package directions. Set aside.
Heat a large non-stick frying pan over medium-high. Add butter, 1 tbsp oil, celery and onion. Cook, stirring often, 3 minutes. Stir in cranberries, sage, oregano, parsley, poultry seasoning, garlic powder and 1/2 tsp black pepper. Transfer into a large bowl along with cubed bread and prepared gravy. Toss well to combine.
For the Turkey: Remove turkey from packaging. Remove and discard neck and giblets. 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. Place turkey, breast-side up, on rack in pan.
Stir garlic salt, remaining 2 tbsp oil 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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