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Roast Turkey with Vegetable Stuffing
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Prep Time:
45 minutes
Total Time:
5 hours 40 minutes
A versatile dish that pleases both carnivores and veggie enthusiasts.
Ingredients:
  • 2 tablespoons butter or margarine
  • 2 medium celery stalks, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
  • 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
  • 3/4 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
  • 1/2 teaspoon salt
  • 7 cups soft bread cubes
  • 2 medium carrots, shredded (1 1/2 cups)
  • 1 medium zucchini, shredded (1 cup)
  • 1 cup chopped fresh mushroom (4 ounces)
  • 1 whole turkey, 12 pounds, thawed if frozen
Instructions:
  • Preheat oven to 325°F. In a 10-inch nonstick skillet over medium heat, melt butter. Sauté celery and onion until onion is tender. Stir in parsley, sage, marjoram, tarragon, and salt. In a large bowl, combine bread cubes, carrots, zucchini, and mushrooms. Add the celery mixture and toss to combine.
  • Start by stuffing the wishbone area of the turkey. Secure the neck skin to the back using a skewer. Fold the wings across the back so the tips touch. Lightly stuff the body cavity with the prepared stuffing. Tuck the drumsticks under the skin at the tail or tie them together with kitchen string before tying them to the tail.
  • Position the turkey, breast side up, on a rack in a shallow roasting pan. Place an ovenproof meat thermometer in the thickest part of the inside thigh, ensuring it doesn't touch the bone.
  • Roast the turkey uncovered for 3 1/2 to 4 1/2 hours until the thermometer reads 165°F and drumsticks move easily when lifted or twisted. Make sure the thermometer inserted in the center of the stuffing also reads 165°F. When the turkey is two-thirds done, cut the band of skin or string holding the legs. Cover the turkey loosely with aluminum foil when it starts to turn golden brown. Allow the turkey to rest for 20 minutes before carving. Remember to store any leftovers by covering and refrigerating the turkey and stuffing separately.

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