Classic Roast Turkey with Stuffing

2 Reviews
100% would make this recipe again

A true classic for Thanksgiving or Christmas.

This recipe is incompatible with your food profile

Preparation : 30 min Cooking : 5 h 30 min Standing : 20 min
420 calories/serving

Ingredients

5 kg turkey, whole
1/2 cup wild Rice 80 g
4 Italian sausages 300 g
1 onions, chopped 200 g
2 stalks celery, cut into pieces 140 g
8 button (white) mushrooms, sliced 110 g
1/2 cup flaked almonds 35 g
3 slices bread, whole wheat, day-old, in coarse crumbs 110 g
4 tsp salt 18 g
1/2 tsp ground pepper 2 g
1/4 tsp dried savory 0.2 g
1/4 tsp dried sage 0.2 g
1/4 cup butter, unsalted 55 g
aluminum foil

Before you start

You will need about 1 1/2 lb (680g) of turkey for each guest. Turkey needs to be thawes in the refrigerator. For every 4 lb (1.8kg) of turkey, allow at least one day of thawing.

Method

Prepare the stuffing

  1. Place the wild rice in a colander and rinse thoroughly under cold running water. Drain well. Place in a saucepan and pour 1 ½ cup of boiling water over. Return to boil; reduce heat, cover and simmer gently for 45 min or until grains are al dente. Drain well and set aside.
  2. Meanwhile, remove the skin from the sausage, then add the meat to a large skillet. Cook sausage meat over medium heat until no longer pink, about 5 min, breaking meat up with a fork. Stir in onion and celery; cook for 3 min or until barely tender. Stir in mushrooms and cook for 5 min longer.
  3. Using a slotted spoon, transfer the mixture to a large bowl with the wild rice. Mix well. Add the almonds, bread crumbs, 1 tsp of salt, pepper, savory, and sage, stirring gently. Adjust the seasoning and set aside.

Prepare the turkey

Preheat the oven to 325°F/160°C.
  1. After thawing, rinse the turkey and wipe it dry inside.
  2. Stuff the body and neck cavities with the prepared stuffing. Draw the neck skin over stuffing and fasten to body with a skewer. Tuck the wings tips behind the back by twisting ends. Return legs and tail to tucked in position, or tie together with string.
  3. Place the turkey breast-side-up on a rack in a shallow roasting pan. Rub the turkey with the butter and sprinkle with the remaining salt. Cover loosely with aluminum foil, tucking the ends and leaving it open at the ends.
  4. Roast for about 5 hours, or until stuffing temperature is at 165°F/74°C and thighs temperature is at 185°F/85°C. Baste 2 or 3 times with pan juices during roasting. Remove foil during the last hour and baste with pan juices as the turkey browns.
  5. Let stand for about 20 min before carving. Serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

420

Fat

15 g

23 %

Saturated 5.7 g
+ Trans 0.2 g

30 %

Cholesterol

190 mg

Sodium

960 mg

40 %

Carbohydrate

11 g

4 %

Fibre

2 g

7 %

Sugars

3 g

Net Carbs

9 g

Protein

58 g

Vitamin A

4 %

Vitamin C

2 %

Calcium

6 %

Iron

31 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 7
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.