Turkey and Stuffing


Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.

Prep Time:
30 mins
Cook Time:
3 hrs 30 mins
Total Time:
4 hrs
18 servings


  • 1 (12 ounce) package dry bread stuffing mix

  • 5 cups water

  • 1 large onion, chopped

  • 4 celery, chopped

  • 4 tablespoons dried sage

  • 12 pounds whole turkey, neck and giblets removed


  1. Prepare stuffing according to package directions, and set aside in a large bowl.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.

  4. Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.

  5. Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).


Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!

Nutrition Facts (per serving)

533 Calories
22g Fat
16g Carbs
64g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 533
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 32%
Cholesterol 179mg 60%
Sodium 460mg 20%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 64g
Vitamin C 1mg 7%
Calcium 92mg 7%
Iron 5mg 27%
Potassium 722mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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