Thanksgiving Turkey with Italian Meat Stuffing Recipe -
  • READY IN 6+ hrs

Thanksgiving Turkey with Italian Meat Stuffing

Recipe by  

"Each Thanksgiving we all looked forward to my Mom's delicious turkey with Italian meat stuffing. When she got older and could no longer cook, I took over the Thanksgiving dinners. She is no longer with us but each year members of my family continue to ask for Grandma's recipe so they can make it for their own family. I would now like to pass it on to you."

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Ingredients Edit and Save

Original recipe makes 1 whole stuffed turkey Change Servings
  • PREP

    20 mins
  • COOK

    6 hrs 10 mins

    6 hrs 30 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
  3. Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
  4. Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
  5. Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.
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Reviews More Reviews

Dec 02, 2011

growing up my mom made this stuffing except we didn't stuff the bird, but used turkey broth to moistin it and baked it. was very delicious.

Feb 23, 2012

Thank you for sharing your special family recipe. It is these kinds of recipes that make his site so great to use. May many of your future generations enjoy this yummy tradition with their families! I know we will!


4 Ratings

Nov 27, 2011

Fine recipe! Thanks so much. Wonderful flavour. It's a keeper.

Nov 25, 2013

This is exactly how my mother made her dressing. Even the part about stuffing the bird. People do not like to do that any more. I do have to admit no one ever died from a stuffed bird when I was growing up. But she always had more stuffing than the bird could hold so she also made a casserol out of the extra. It turned out wonderful but every one ate the dressing from the bird first because it tasted so great.


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  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 75 g
  • 150%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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