Tested till perfect Roast Turkey with Herb Stuffing and Gravy

Roast Turkey with Herb Stuffing and Gravy

This stuffing is dark and aromatic with a generous amount of herbs.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 15 lb 15lbturkey
  • 2 tbsp 2tbspmelted butter
  • 1-1/2 tsp 1-1/2tsppaprika

Herb Stuffing

  • 1 cup 1cupbutter
  • 4-1/2 cups 4-1/2cupschopped celery
  • 4 cups 4cupschopped oniononions
  • 2 tbsp 2tbsppoultry seasoning
  • 1-1/2 tsp 1-1/2tspsalt
  • 1-1/2 tsp 1-1/2tsppepper
  • 2 loaves 2loavescubed whole wheat bread
  • 2 2eggeggs, beaten
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Herb Stuffing: In large Dutch oven, melt butter over medium heat; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened. In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. (Can be covered and refrigerated for up to 1 day.) Toss with eggs. Set aside.

Remove giblets and neck from turkey; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely fill body cavity with about 3 cups (750 mL) of the stuffing; skewer opening closed. Loosely fill neck opening with about 3 cups (750 mL) of the stuffing; fold neck skin over stuffing and skewer to back. Transfer remaining stuffing to greased ovenproof casserole; set aside in refrigerator.

Tuck legs under band of skin or tie together with string. Twist wings under back. Place, breast side up, on rack in roasting pan. Pour butter over top and rub over surface. Sprinkle with paprika.

Roast in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours. Stir 1/2 cup (125 mL) turkey drippings or chicken stock into stuffing in casserole. Add casserole to oven alongside turkey and roast, basting turkey twice, for 60 minutes or until meat thermometer inserted in thickest part of thigh registers 180°F (82°C) and juices run clear when turkey is pierced. Transfer turkey to cutting board; tent with foil and let stand for 30 minutes before carving. Serve with stuffing and gravy.

Additional information :

Tip: If the turkey seems to be browning too much, tent with foil during last hour of roasting.

To make gravy Skim off fat from roasting pan. Place pan on stove over medium-high heat. Add 3 cups (750 mL) of the potato cooking liquid; bring to boil, stirring to scrape up brown bits from bottom of pan. Strain into saucepan. Meanwhile, in jar with lid, shake together 1/2 cup (125 mL) cold water, 3 tbsp (50 mL) all-purpose flour, 1/2 tsp (2 mL) poultry seasoning and 1/4 tsp (1 mL) dried dill; whisk into saucepan. Cook, whisking, over medium heat for about 5 minutes or until thickened slightly. Pour into warm gravy boat.

Nutritional Information Per serving with gravy: about

cal 757 pro 74g total fat 39g sat. fat 15g
carb 27g fibre 5g chol 262mg sodium 763mg

% RDI:

calcium 13 iron 16 vit A 48 vit C 7
folate 23
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