Roast Turkey with Bread Stuffing and Gravy
A classic holiday centerpiece featuring a golden roasted turkey stuffed with sage-seasoned bread dressing, accompanied by rich pan gravy made from turkey drippings and homemade broth. The turkey is gently roasted until tender and juicy, while the stuffing absorbs flavorful turkey stock and aromatics softened in butter. Herbs like poultry seasoning, thyme, and marjoram infuse every bite. Perfect for Thanksgiving dinner or Christmas celebrations, this version stands out by simmering giblets and neck to create deep, savory broth that both the stuffing and gravy. The recipe emphasizes light stuffing to ensure even cooking and a moist bird. Serve family-style with pan drippings reduced into silky gravy.
Ingredients
- ⅓ cup butter
- 1 cup celery, diced
- 1 ½ cups onions, chopped
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- ½ teaspoon sage
- ½ teaspoon thyme
- ½ teaspoon marjoram
- ½ teaspoon pepper
- 1 cup turkey brothchicken broth1:1substitution
note: slightly different depth
- 10 cups bread cubesgluten-free bread cubes1:1gluten-free
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- turkey giblets
- turkey neck
- 1 stalk celery, cut up
- ½ cup onion, chopped
- ½ teaspoon salt
- 10 cups water
- 2 teaspoons chicken bouillon powder
- turkey pan drippings
- ⅓ cup flour
- 8 cups turkey brothchicken broth1:1substitution
note: slightly different depth
- 15 lbs turkeychicken broth1:1substitution
note: slightly different depth
- salad oilbutter1:1dietary noteadds dairy
conf:3
Instructions
- 1
Melt butter in large saucepan over medium heat; cook diced celery and chopped onions until soft.
- 2
Stir in salt, poultry seasoning, sage, thyme, marjoram, and pepper until combined.
- 3
Mix in bread cubes and turkey broth until evenly moistened.
- 4
Heat giblets, neck, celery pieces, onion, salt, water, and bouillon powder in saucepan over high heat until boiling.
- 5
Reduce heat to low, cover, and simmer until giblets are tender.
- 6
Drain giblet mixture, reserving broth.
- 7
Preheat oven to 325F.
- 8
Rinse turkey under cold running water and drain thoroughly.
- 9
Loosely spoon stuffing into neck cavity without packing; fold neck skin over and secure with skewers.
- 10
Position wings toward neck and fold under back of bird to keep flat.
- 11
Loosely fill body cavity with remaining stuffing; place extra stuffing in casserole.
- 12
Fold skin over body opening and skewer closed.
- 13
Tie legs and wings with string or secure drumsticks under skin band.
- 14
Place turkey breast-side up on rack in roasting pan.
- 15
Brush skin lightly with oil and cover loosely with foil.
- 16
Roast at 325F, checking doneness in final 30 minutes.
- 17
Remove foil toward end of roasting.
- 18
When done, transfer turkey to cutting board and let rest.
- 19
Scoop stuffing from cavities into serving bowl; mix with casserole-baked stuffing.
- 20
Bring turkey pan drippings to boil in roasting pan.
- 21
Whisk in flour until smooth.
- 22
Gradually whisk in reserved broth while stirring to loosen browned bits.
- 23
Season with salt and pepper; add water if needed to reach desired consistency.
- 24
Carve turkey and serve with stuffing and gravy.
Tips
Stuff turkey loosely to allow heat circulation and ensure both stuffing and bird cook evenly; pack stuffing risks undercooked dressing in cavity.
Let cooked turkey rest 15-20 minutes before carving; this redistributes juices throughout meat for maximum tenderness and moisture.
Make stuffing 1-2 days ahead and refrigerate; use chicken broth if turkey broth unavailable, and rewarm before serving.
Good to Know
Refrigerate leftover turkey and stuffing separately in airtight containers up to 3-4 days. Store gravy separately up to 2 days. Reheat turkey gently in 300F oven, covered, to avoid drying.
Prepare bread stuffing 1-2 days ahead and refrigerate before cooking. Make turkey broth 1 day ahead. Stuff turkey no more than 2 hours before roasting for food safety.
Present turkey on large platter surrounded by fresh herbs. Serve stuffing in separate bowl, gravy in gravy boat. Pair with cranberry sauce, roasted vegetables, and seasonal sides.
Common Mistakes
Pack stuffing tightly to avoid uneven cooking; stuff loosely and monitor internal temperature.
Roast turkey at too high temperature to avoid dry breast; maintain 325F throughout.
Skip resting period to prevent loss of juices; rest 15-20 minutes before carving.
Use cold turkey broth in hot pan to prevent lumpy gravy; whisk gradually while heating.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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General Alternatives
FAQ
Can I prepare the stuffing ahead of time?
Yes. Make stuffing 1-2 days ahead and refrigerate in an airtight container. Stuff the turkey no more than 2 hours before roasting for food safety. You can substitute chicken broth for turkey broth if preparing in advance.
How long should the turkey rest before carving?
Rest the turkey 15-20 minutes after removing from oven. This allows juices to redistribute throughout the meat, ensuring moist, tender slices. Tent loosely with foil to keep warm while resting.
Can I freeze leftover turkey and stuffing?
Yes. Cool leftovers completely, then freeze in airtight containers or freezer bags up to 3 months. Thaw overnight in refrigerator before reheating gently at 300F, covered, to prevent drying. Gravy freezes well for up to 3 months.