Classic Roast Turkey with Stuffing

2 Reviews
100% would make this recipe again

A true classic for Thanksgiving or Christmas.

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5 kg turkey, whole
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 flaked 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 0.2 g
1/4 tsp dried sage 0.2 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 hours, 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

per 1 serving (260 g)


% Daily Value




15 g

23 %

Saturated 5.7 g
+ Trans 0.2 g

30 %


190 mg


960 mg

40 %


11 g

4 %


2 g

7 %


3 g

Net Carbs

9 g


58 g

Vitamin A

4 %

Vitamin C

2 %


6 %


31 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 7
Fats 2

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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