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How to Roast and Stuff Turkey
This video demonstrates how to stuff a turkey, packing it loosely to ensure it has room to expand and heat to a safe temperature. The turkey should not be stuffed until immediately before roasting. The chef demonstrates how to close the neck, and tie the drumsticks. He also seasons the turkey with salt and pepper before placing it in a roasting pan.
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Introduction
While "stuffing" usually implies a side dish baked inside the bird, while "dressing" refers to the same dish cooked outside the bird, may people use the terms interchangeably. Any stuffing baked in the bird can be prepared outside the turkey as well— you'll just want to make sure you bake it covered and add additional moisture to the mix. -
Basic Bread Stuffing
This stuffing will fill an 18 pound turkey.
Basic Bread Stuffing Ingredients
- 2 pound loaf of white bread
- 2 eggs, beaten
- 1 cup chopped onion
- 1 tablespoon thyme
- Salt and pepper
How to Make Basic Bread Stuffing
- Tear bread into pieces and allow to sit out over night.
- Add spices, onion, and egg, and mix well.
- Stuff turkey immediately before putting it in the oven.
Fruit Stuffing
This recipe produces approximately 9 cups of stuffing, for a 12 pound turkey.
Fruit Stuffing Ingredients
- 22 each whole pitted prunes and dried apricot halves
- 1/2 cup dried currants
- 1 cup raisins
- 1/4 cup bourbon
- 3 each apples and ceery ribs, chopped
- 3 cups chopped onion
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2/3 cup each macadamia nuts and cashews
- 1 cup walnut pieces
- 2 cups fresh or frozen cranberries
- 1/4 teaspoon each cayenne pepper and freshly ground black pepper
- 1 teaspoon each ground cloves, ground ginger, dried chervil, minced fresh parsley
- 2 teaspoons salt
- 2 eggs, slightly beaten
How to Make Fruit Stuffing
- Soak the fruit in the bourbon over night.
- Heat olive oil in a skillet and toast the nuts, stirring constantly, until golden and fragrant.
- Melt the butter in another skillet, and sauté the apples, onions, and celery until the onion is translucent.
- Combine the fruit, nuts, and vegetables in a large bowl. Mix well.
- Stuff turkey immediately before putting it in the oven.
Rice Stuffing
This stuffing will fill a 12 pound turkey; double if you have a bigger bird.
Rice Stuffing Ingredients
- 1/2 cup brown rice - uncooked
- 1 1/2 cups chicken stock
- 2 tablespoons oil
- 3 cups mushrooms, sliced
- 2 cups fresh or frozen cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 4 ounces prosciutto, chopped
- 1 cup chopped pecans
How to Make Rice Stuffing
- Cook the rice in the stock until tender, about 1 hour
- Sauté the remaining ingredients, except prosciutto and pecans, until onion is translucent.
- Add rice, prosciutto and pecans and stir to combine.
- Stuff turkey immediately before roasting.
Step 4: Potato Stuffing
This stuffing makes enough for a 12 pound turkey; adjust quantities if you have a larger bird.
Potato Stuffing Ingredients
- 1 pound white bread
- 4 cups milk
- 4 pounds potatoes
- 12 tablespoons butter, softened
- 2 teaspoons salt
- 2 cups chopped onion
- 2 cups chopped celery
- 2 eggs , lightly beaten
- 1/2 cup chopped celery leaves
- 1/2 cup chopped parsley
How to Make Potato Stuffing
- Soak the bread slices in the milk or water for 15 minutes.
- Squeeze the bread dry and set aside.
- Reserve one cup of the milk.
- Peel and chop the potatoes.
- Place the potatoes in a pot, cover with water and bring to a boil.
- Reduce heat and cook for 20 minutes, or until tender.
- Drain, and mash with the reserved milk, 6 tablespoons of butter, and salt.
- Sauté the onion and celery with the remaining 6 tablespoons of butter until tender.
- In a large bowl, combine the bread, potatoes, and vegetables.
- Add eggs, celery, parsley, and pepper and mix well.
- Stuff turkey immediately before roasting.
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