Joel's Turkey with stuffing - the best !

Recipe category

This recipe is another one developed by Mom with a few preparation tweaks on the turkey. The stuffing will be the best you will ever have.

Image
Platter of sliced turkey.
Preparation time
30 minutes
Cooking time
210 minutes
Number of servings
16
Difficulty
Medium
Ingredients
1/2 cup butter or margarine
1 cup finely chopped onion
2 cups finely chopped celery
1 1/2 1bsp parsley flakes
3 1/2 tbsp sage
3 tbsp poultry seasoning
1/2 tbsp salt
2 tsp paprika
1 tsp pepper
1 egg slightly beaten
1 loaf cubed white bread
Mushrooms 1 pkg (for gravy)
1 Turkey!!!
Recipe instruction

Stuffing

Melt butter in frying pan over low heat - saute onion and celery in butter until golden (about 5 min).  Cube white bread and place in a large mixing bowl. Toss lightly with the remaining stuffing ingredients until well mixed. Note that fresh sage makes a huge difference in the flavour.

Turkey

Remove any of the goodies that may be in your turkey. Stuff both ends with stuffing and close with string and picks. Place in roasting pan with 1 inch of water with breast facing down. Cook according to weight at 325F. Typically, a 15lb stuffed bird is about 3 hours but if you want to take the guesswork out of it we highly recommend one of these: https://store-ca.meater.com/products/meater-plus-and-mitts?variant=39978108190823.

With 1.5 hours remaining remove turkey from oven and flip to get nice roasted colour on top. Ensure that there is always water in the pan while cooking to maintain the moisture in the turkey and to preserve those amazing drippings for the gravy.

When ready remove the turkey from the oven an place on a pan with edges to catch the juices that will run off it. Place foil and a dish towel over top and let rest for 15min. Start your gravy - see next section.

With your gravy cooking remove the stuffing and place it in a bowl, feel free to throw a few pieces into your gravy.

Cut your bird into thin slices and place on a platter. Add some gravy on top and serve.

Gravy

While the turkey is resting start the gravy by placing the roasting pan with the water and drippings in it on the burner (preferably two) and place on high until boiling. Add sliced mushrooms and pepper. You can also set aside a cup or two of your boiled potato water and mix some corn starch into it to use as a thickener for your gravy. Remove the meat from the wings of the bird and add them to your gravy as well as any stuffing, skin or anything else that falls off - it will all just add flavour in the end.