Classic Roast Turkey with Stuffing

Classic Roast Turkey with Stuffing

A true classic for Thanksgiving or Christmas.

8 servings
Preparation 30 min
Cooking 5 h 30 min

Standing 20 min

260 calories per serving 


5.5 kg turkey, whole   12.1 lb
1/2 cup wild Rice   80 g
4 Italian sausages   300 g
1 onions, chopped   200 g
2 stalks celery, cut into pieces   140 g
8 button (white) mushrooms, sliced   110 g
1/2 cup slivered almonds   35 g
3 slices bread, whole wheat, day-old, in coarse crumbs   110 g
4 tsp salt   18 g
1/2 tsp ground pepper   2 g
1/4 tsp dried savory   0.1 g
1/4 tsp dried sage   0.1 g
1/4 cup butter, unsalted   55 g
  aluminum foil    

Before you start

You will need about 1 1/2 lb (680g) of turkey for each guest. Turkey needs to be thawes in the refrigerator. For every 4 lb (1.8kg) of turkey, allow at least one day of thawing.


Prepare the stuffing

  1. Place the wild rice in a colander and rinse thoroughly under cold running water. Drain well. Place in a saucepan and pour 1 ½ cup of boiling water over. Return to boil; reduce heat, cover and simmer gently for 45 min or until grains are al dente. Drain well and set aside.
  2. Meanwhile, remove the skin from the sausage, then add the meat to a large skillet. Cook sausage meat over medium heat until no longer pink, about 5 min, breaking meat up with a fork. Stir in onion and celery; cook for 3 min or until barely tender. Stir in mushrooms and cook for 5 min longer.
  3. Using a slotted spoon, transfer the mixture to a large bowl with the wild rice. Mix well. Add the almonds, bread crumbs, 1 tsp of salt, pepper, savory, and sage, stirring gently. Adjust the seasoning and set aside.

Prepare the turkey

Preheat the oven to 325°F/160°C.
  1. After thawing, rinse the turkey and wipe it dry inside.
  2. Stuff the body and neck cavities with the prepared stuffing. Draw the neck skin over stuffing and fasten to body with a skewer. Tuck the wings tips behind the back by twisting ends. Return legs and tail to tucked in position, or tie together with string.
  3. Place the turkey breast-side-up on a rack in a shallow roasting pan. Rub the turkey with the butter and sprinkle with the remaining salt. Cover loosely with aluminum foil, tucking the ends and leaving it open at the ends.
  4. Roast for about 5 hrs, or until stuffing temperature is at 165°F/74°C and thighs temperature is at 185°F/85°C. Baste 2 or 3 times with pan juices during roasting. Remove foil during the last hour and baste with pan juices as the turkey browns.
  5. Let stand for about 20 min before carving. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)


% DV*

* DV = Daily Value




14 g

22 %

Saturated 6 g
+ Trans 0.3 g

31 %


55 mg


1200 mg

50 %


17 g

6 %


2 g

10 %


5 g


16 g

Vitamin A

6 %

Vitamin C

4 %


4 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: ¾ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Iron, Pantothenic Acid, Potassium, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
Good source of :
Magnesium, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B6
Excellent source of :
Manganese, Niacin, Selenium, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Bake | Christmas | Thanksgiving | American

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