An easy Turkey Stuffing recipe with sage, thyme and rosemary that you will want on your table this year and every year for Thanksgiving!
When it comes to Thanksgiving, it simply would not be complete without the turkey stuffing (or dressing!) on the table. Whether it’s stuffed inside of the turkey or baked in the oven, turkey stuffing is an essential part of what makes Thanksgiving so special.
Last year I shared my recipe for savory Cornbread Stuffing with Sausage and lots of fresh herbs with you, so this year I decided to go back to the basics and share this more classic version that is quick and easy to make.
I’ve heard from some of you that making homemade stuffing from scratch is a little intimidating. I used to feel the same way years ago before I had ever tried making homemade turkey stuffing, only to discover that Turkey Stuffing is one of the easiest things you could possibly make! Promise!
This classic turkey stuffing recipe is made with simple ingredients! Here is a brief overview of what makes up this delicious Thanksgiving side dish. For the full list of ingredients and all measurements, see the recipe card at the bottom of the post.
Cooking a turkey with stuffing for the holidays can seem intimidating, but it doesn’t have to be! With some simple tips and tricks, you can roast a juicy, flavorful stuffed turkey with ease.
Ingredients You’ll Need
- Turkey – 12 to 20 pounds, thawed if frozen
- Stuffing – Store-bought dry bread stuffing mix or homemade stuffing
- Butter – For sautéing aromatics and adding richness to stuffing
- Onion – Diced yellow onion
- Celery – Diced celery stalks
- Herbs – Like sage, thyme, rosemary
- Bread – White bread, cubed or torn into pieces
- Broth – Chicken or turkey broth for moistening stuffing
- Eggs – For binding homemade stuffing
- Seasonings – Salt, pepper, poultry seasoning
Prep the Bird
- Remove giblets and neck from turkey cavities. Discard or use for gravy.
- Pat turkey dry inside and out with paper towels. Season cavity with salt and pepper.
- If trussing, tuck wing tips under body and tie legs together with kitchen string.
Make the Stuffing
- Sauté diced onion and celery in butter until softened.
- Combine cooked veggies with bread cubes, broth, eggs, and herbs/seasonings.
- For store-bought stuffing, prepare according to package directions.
- Cool stuffing completely before stuffing turkey.
Stuff the Turkey
- Spoon stuffing loosely into main cavity and neck cavity.
- Do not over-pack, as stuffing needs room to expand.
- Close neck skin with skewers. Tie legs together to seal cavity.
Prep the Turkey for Roasting
- Pat turkey dry and rub skin all over with oil or butter. Season with salt and pepper.
- Place turkey breast-side up on a roasting rack in a shallow pan.
- Tent turkey loosely with aluminum foil to prevent over-browning.
Roast the Turkey
- Roast turkey in a 325°F oven until internal temperature reaches 165°F in stuffing and 175°F in thickest part of thigh.
- Calculate roasting time as 15 minutes per pound, plus an extra 45 minutes. A 12 pound turkey will take about 3 hours, a 20 pound turkey will take about 5 hours.
- Check temperature after 3 hours. Continue roasting and checking every 30 minutes until done.
- For browned skin, remove foil during last hour of roasting.
Safety Tips
- Stuff turkey just before roasting, not ahead of time.
- Use a food thermometer to ensure stuffing reaches 165°F.
- Let turkey rest at least 20 minutes before carving for juiciest meat.
Serving Suggestions
- Transfer stuffing to a serving bowl before carving turkey.
- Serve with favorite holiday sides like mashed potatoes, greens, cranberry sauce.
- Use turkey drippings to make a flavorful gravy.
Stuffing a turkey is easier than you think with the right technique Follow these simple steps for a beautiful golden turkey with delicious seasoned stuffing that will wow your holiday guests With practice, you’ll be roasting perfect stuffed turkeys every year!
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How to Make Turkey Stuffing
Here is a brief overview of how this classic turkey stuffing recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Brown the bread. Place the tray of cubed bread in the oven for 10-15 minutes, or until the bread starts to brown. Read more on what kind of bread to use below.
- Sauté the vegetables. Melt the butter in a large skillet and cook the onion and celery until soft and tender.
- Put the stuffing together. In a large bowl, mix together the toasted bread cubes, cooked vegetables, herbs, salt, pepper, and egg. Sometimes this is easiest to do with clean hands! Then add in the turkey broth and mix.
- Bake the stuffing. Transfer the stuffing mixture to the prepared casserole dish – a 9 x 13 inch casserole dish works well for this. Cover with foil and bake for 30 minutes. After that, I always take the foil off and let the stuffing cook a little bit longer so that the top can toast up!
Best Bread For Stuffing
Using slightly old and dry bread will hold up better when combined with the other ingredients and baked, and prevents the stuffing from getting soggy and mushy. You can make homemade fresh bread from scratch to use for the stuffing, or you can buy a 1 pound loaf of bread from the grocery store. The key to good stuffing is to use at least day-old bread! In addition to using bread that is slightly old and stale, we bake it to dry it out even more.
At least one day in advance, cut the bread into 1/2-inch cubes. Arrange on a baking sheet and allow to sit, uncovered on the counter, to dry out. Stale, dried out bread works the best! When you are ready to put your stuffing together, place the baking sheet of dried bread crumbs in the oven and bake for 10-15 minutes, or until the bread starts to brown.
When you are making a meal for a holiday, it is so helpful to do as much prep ahead of time as you can. Here are some simple ways to save time on this stuffing by making it ahead of time!
- Dry your bread out up to two weeks in advance. This step doesn’t take much hands-on time, but since you want to use old bread anyways, is beneficial to do ahead of time.
- Prepare your stuffing casserole and pour it into a casserole dish. Rather than baking it, cover it tightly with plastic wrap or foil and place it in the refrigerator for up to two days. When you are ready to bake it, take it out of the fridge, uncover it, and bake according to the recipe directions.
- If you want to prepare it more than two days in advance, prepare the stuffing and put it in a disposable or aluminum baking dish. Cover tightly with plastic wrap and foil and freeze for up to three months. If you are freezing this recipe, I do not recommend putting it in a glass or ceramic baking dish due to the risk of it shattering in your oven when you go to bake it. You will need to add extra cooking time if you are baking the stuffing from frozen.
How to Make Easy Beginner’s Turkey with Stuffing | Thanksgiving Recipes | Allrecipes.com
FAQ
Do you fully cook stuffing before putting it in the turkey?
Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark.Oct 23, 2024
How to cook turkey with stuffing in the oven?
Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees. After about 1 1/2 hours, turn the turkey over so that it is breast side up. Brush breast side with oil.
Can you cook turkey and stuffing at the same time?
No. You have to cook the stuffing, and as the turkey is already cooked, you risk seriously overcooking the bird. Cook the stuffing separately, and it will be done by the time the turkey is nicely heated up. If you put it inside the cavity, the stuffing won’t have cooked properly in the same period.
Is it better to cook a stuffed turkey at 325 or 350?
For the best results, our Test Kitchen recommends cooking a stuffed turkey at 325°F. This allows the turkey to roast evenly for the juiciest meat.Nov 21, 2024
How do you cook a stuffed turkey?
Cook thoroughly. A meat thermometer inserted in the inner thigh should read 180ºF (82ºC) for a stuffed turkey or 170ºF (77ºC) for an unstuffed turkey. The legs should move easily when twisted and the juices run clear. When the turkey is done, remove from oven, cover with foil and let stand for 15 to 20 minutes before carving.
Can you add meat to turkey stuffing?
Just make sure to cook any meat before adding it to the stuffing. Change the turkey stuffing: Use another stuffing recipe or an alternate way to stuff a turkey, like adding aromatics to the cavity. Chopped onions, carrots, celery and herbs like rosemary, thyme and sage are all delicious choices.
What is turkey stuffing?
To sum it up, Merriam-Webster’s defines stuffing as “a seasoned mixture (as of breadcrumbs, vegetables, and butter) that is typically placed inside the cavity of a turkey.” Dressing, however, is cooked in a dish separate from the turkey and is served as a side to the turkey.