Turkey with Grandma's Stuffing

Turkey with Grandma's Stuffing

"Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan"
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4 h 40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  1. Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove giblets to a cutting board; dice. Set broth and giblets aside. In a skillet, saute celery and onion in 2 tablespoons butter until tender. In a bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
  2. Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-cup baking dish; refrigerate. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. Bake, uncovered, at 325 degrees F for 3-1/2 to 4 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees F for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
  3. Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Cover turkey and let stand for 20 minutes before carving. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.


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Mmmmmm, this was SO good.... I followed the recipe very closely, except I left the giblets out of the stuffing and put some sage and thyme in instead.... the turkey came out moist and delicious ...

Followed the directions exactly. I've never made stuffing from scratch. This has to be the best bird I have ever cooked. I also mixed the extra giblet juice with butter and injected it under ...

With this recipe I added a couple cloves of minced garlic, 1 large white onion instead of small, used 2 eggs from my hens, substituted the water for chicken stock and put together my own poultry...

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