adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thanksgiving Turkey with Italian Meat Stuffing
Thanksgiving Turkey with Italian Meat Stuffing
0 Likes
Prep Time:
20 minutes
Cook Time:
370 minutes
Total Time:
390 minutes
Try our mouthwatering whole roasted turkey, stuffed with fragrant Italian seasoning, a family favorite in the making.
Ingredients:
  • 1 pound ground beef
  • 0.5 (1 pound) loaf day-old Italian bread
  • 1 large onion, chopped
  • 2 large stalks celery with leaves, chopped
  • 0.5 cup chopped fresh mushrooms
  • 4 cloves garlic, chopped, or more to taste
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 0.5 cup freshly shredded Parmesan cheese
  • 1 large egg
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 2 tablespoons olive oil
  • 2 lemons, cut in half
  • 2 cloves garlic, chopped, or to taste
  • 2 teaspoons garlic powder, or to taste
  • 1 cup water
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a skillet, cook ground beef until browned and crumbly, breaking it into chunks as it cooks, about 10 minutes. Drain grease, then transfer beef to a large mixing bowl.
  • Roughly tear bread into chunks and place in a bowl. Soak bread in water until moist, then squeeze out excess water. Mix wet bread with ground beef, onion, celery, mushrooms, 4 cloves of garlic, parsley, Parmesan, and egg until well combined. Season with salt and pepper to taste.
  • Take the turkey and gently rinse it, then carefully dry it with paper towels. Fill the turkey with the ground beef mixture, and transfer it to a roasting pan with a lid. Coat the turkey with olive oil, lemon juice, and sprinkle on 2 additional cloves of garlic, garlic powder, salt, and black pepper.
  • Roast the turkey uncovered in a preheated oven until the skin is browned, approximately 45 minutes. Then, lower the temperature to 350 degrees F (175 degrees C) and cover the turkey. Roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 hours. Baste intermittently and add water to the roasting pan if it looks dry.

Similar Recipes