Thanksgiving Turkey & Stuffing

Time :2 30

Yield :6 servings

Recipe Background

A classic and delicious Thanksgiving Turkey & Stuffing — what a way to celebrate the holiday! You might just say it's the best and most iconic way; it certainly will be for your taste buds! A juicy roasted turkey is filled with a flavorful stuffing made from toasted, golden challah bread and savory vegetables. Jammy dried cherries and crunchy pecans add new textures and a depth of flavor to the classic Turkey Day side. The turkey is seasoned to perfection and cooked until tender, making Thanksgiving Turkey & Stuffing the perfect centerpiece for your holiday feast. Let the holiday memories begin!

Ingredients

1 (10-12-pound) turkey giblets removed
1 (32-ounce) carton chicken broth
2 ounces dried mushrooms
1 cup onions chopped
1 cup celery chopped
1 cup green pepper chopped
1 tablespoon vegetable oil plus more, to taste
1 tablespoon kosher salt plus more, to taste
3 cups challah bread cut into 1/2-inch cubes
4 ounces unsweetened dried cherries
2 ounces pecans chopped
2 whole eggs beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper plus more, to taste

Directions

Preheat the oven to 400 degrees F.
In a deep, high-sided bowl, add the turkey so the cavity is facing up. Set the turkey aside.
In a large, microwave-safe container, add the chicken broth and microwave until steaming hot but not boiling.
In a glass, heatproof bowl, add the dried mushrooms and the heated chicken broth and cover the bowl.
Allow the mushrooms to sit until they are rehydrated, about 35 minutes.
In a large mixing bowl, add the onions, the celery, the green peppers, 1 tablespoon of the vegetable oil, and 1 tablespoon of the kosher salt and toss to combine.
On a sheet pan, add the vegetable mixture and spread it out evenly.
Roast the vegetable mixture until tender, about 35 minutes. During the last 10 minutes of cooking, add the bread cubes, spreading them out evenly, and allow them to roast with the vegetables.
Reserve 1 cup of the mushroom liquid, then drain the mushrooms.
Chop the mushrooms and transfer them to a large, microwave-safe bowl.
Add the toasted bread cubes, the vegetable mixture, the reserved mushroom liquid, the cherries, the pecans, the eggs, the sage, the parsley, and 1/2 teaspoon of the black pepper and stir well to combine, making sure to break up the bread cubes slightly.
Microwave the stuffing mixture until heated through, about 6 minutes.
Rub the turkey all over with the extra vegetable oil.
Working quickly so the stuffing mixture stays hot, fill the cavity of the turkey with the stuffing mixture.
In a roasting pan with a rack, Add the stuffed turkey and season it all over with the extra salt and the extra black pepper.
Place the pan in the middle position in the oven and roast the turkey for 45 minutes.
Reduce the heat to 350 degrees F and roast the turkey until it reaches an internal temperature of 170 degrees F, about 1 hour-1 hour 15 minutes.
Serve immediately.