Traditional Stuffed Turkey

Easy and delicious turkey dish which you can make in your kitchen. This is an awesome traditional Stuffed Turkey recipe from Club House! Filled with tones of flavor your sure to stun your family and friends with this simple traditional dish.

1 package (25 g)  Low Sodium Gravy Mix for Turkey
2 tbsp (30 mL) butter
2 cups (500 mL)  diced celery

2 cups (500 mL)diced  onion plus 1 whole onion coarsely chopped
½ cup (125 mL) frozen cranberries
1 tsp (5 mL)  Ground Sage
1 tsp (5 mL)  Oregano Leaves
1 tsp (5 mL)  Parsley Flakes
1 tsp (5 mL)  Poultry Seasoning
1 tsp (5 mL)  Garlic Powder
2 tsps (10 mL)  Coarse Black Pepper, divided
1 French baguette (6 cups) ½ in (1 cm) diced
1 12-14 lb (5-6 kg) turkey
2 tbsp (30 mL) vegetable oil
2 tsps (10 mL)  Garlic Salt
1 carrot coarsely chopped

1 celery stalk coarsely chopped


First make the gravy as directed on the package and set aside.
In a pan over medium — high heat sauté onions & celery for 3 minutes
Add in dry spices (excluding garlic salt and 1 ½ tsp pepper) and frozen cranberries then place mixture into large bowl with bread cubes and gravy and mix well then cool.
Take turkey out of packaging and remove neck and giblets and reserve, rinse turkey under running cold water pat turkey with paper towel ensuring cavity is dry.
Place the stuffing in the main cavity of the bird and fold the drum sticks to secure, fill small pocket at the neck folding the wings over the skin to seal the opening. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
Mix oil, 1 tsp pepper and 2 tsp garlic salt together and rub over the exterior of the bird
In a roasting pan place large chopped root vegetables with turkey neck and giblets then Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh, and cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking times vary for stuffed turkey, check the table below, for our turkey we placed it in a pre heated 350°F (175ۜC) oven for 3 ½ – 4 hours. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

Cooking Times

The USDA does not recommend cooking turkey in an oven set lower than 325°F. These times are approximate and should always be used in conjunction with a properly placed thermometer.


8 to 12 pounds                    2 3/4 to 3 hours

12 to 14 pounds                 3 to 3 3/4 hours

14 to 18 pounds                 3 3/4 to 4 1/4 hours

18 to 20 pounds                 4 1/4 to 4 1/2 hours

20 to 24 pounds                 4 1/2 to 5 hours


8 to 12 pounds                    3 to 3 1/2 hours

12 to 14 pounds                 3 1/2 to 4 hours

14 to 18 pounds                 4 to 4 1/4 hours

18 to 20 pounds                 4 1/4 to 4 3/4 hours

20 to 24 pounds                 4 3/4 to 5 1/4 hou

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