This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
What’s good, family? When it comes to holiday gatherings, there’s one dish that takes center stage every time: a stuffed turkey. It’s the star of the table, the showstopper that brings everyone together for a feast filled with love, laughter, and unforgettable flavors. A perfectly roasted turkey stuffed with a savory dressing? That’s a combination no one can resist!
This recipe is here to guide you step by step, so whether it’s your first time hosting or you’re looking to level up your cooking game, I’ve got you covered. From the crispy golden skin to the moist, flavorful meat, this stuffed turkey is everything a holiday centerpiece should be. Stick with me, and we’ll make sure your turkey is the talk of the table.
Why You Should Make This Dish
Cooking a turkey can feel intimidating, but let me tell you, it doesn’t have to be. This recipe simplifies the process without sacrificing any of the flavor. You’re not just making a turkey here; you’re creating memories, bringing warmth to the table, and sharing a dish that symbolizes togetherness.
The savory stuffing, made with cornbread, chicken andouille sausage, and fresh sage, takes this turkey to the next level. It’s a flavor explosion in every bite. Plus, with the rich gravy made from pan drippings, you’re adding a final touch that ties the whole dish together.
Whether it’s Thanksgiving, Christmas, or a special Sunday dinner, this stuffed turkey recipe is guaranteed to impress your guests and make your meal unforgettable.
Ingredients
Turkey
- 10–12 lb turkey, thawed
- ⅓ cup butter
- Salt and pepper, to taste
Dressing
- ½ cup butter
- 3 ribs celery, diced
- 1 large onion, diced
- 2 chicken andouille sausages, sliced
- 3 tbsp fresh sage, finely chopped
- Cornbread crumbles or bread cubes
- 2 large eggs, slightly beaten
- 3 cups chicken broth or stock
- Freshly ground pepper, to taste
Gravy
- Pan drippings from the roasted turkey
- 2–3 ½ cups chicken broth
- ⅓ cup flour
- ½–1 tsp poultry seasoning
- ½–1 tsp ground sage
- Salt and pepper, to taste
Step-by-Step Guide to Preparing Stuffed Turkey
Step 1: Prep the Turkey
- Preheat your oven to 350°F (175°C).
- Remove turkey from brine. (Get my Turkey Brine Recipe for a juicy turkey!)
- Generously season the inside of the turkey cavity with salt and pepper and seasonings of your liking.
Step 2: Make the Dressing
- Melt ½ cup butter in a large skillet over medium-high heat.
- Add the diced celery and onion, sautéing for 5–6 minutes until the onions are tender and fragrant.
- Stir in the chopped fresh sage and sauté for an additional minute.
- In a large bowl, combine cornbread crumbles or bread cubes, sautéed vegetables, sliced sausage, beaten eggs, chicken broth, and freshly ground pepper. Mix until well combined.
Step 3: Assemble the Turkey
- Loosely stuff the prepared dressing into the turkey cavity. Avoid overpacking, as the stuffing needs room to cook evenly.
- Place the turkey on a rack in a roasting pan. Rub the outside generously with ⅓ cup butter, then season the skin with salt and pepper.
- Place the turkey neck in the bottom of the roasting pan for added flavor, and add ¼ inch of chicken broth to the bottom of the pan.
Step 4: Roast the Turkey
- Tent the turkey loosely with aluminum foil and place it in the oven.
- Roast, basting with pan drippings every 30 minutes. This helps keep the turkey moist and flavorful.
- During the last 30 minutes, remove the foil to allow the skin to crisp up. If the legs or wings begin to brown too quickly, cover them loosely with foil.
- The turkey is done when a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 180°F (82°C).
Step 5: Rest the Turkey
- Once fully cooked, remove the turkey from the oven and let it rest for at least 20 minutes. This step ensures the juices redistribute, giving you moist and tender meat.
Step 6: Make the Gravy
- Pour the pan drippings into a fat separator or skim off excess fat.
- Place the roasting pan on the stovetop and deglaze with 1–3 cups of chicken broth, depending on the amount of drippings.
- In a small jar, mix ⅓ cup flour with ½ cup broth. Shake well to remove lumps.
- Gradually whisk the flour mixture into the pan drippings over medium heat. Bring to a boil, then reduce to a simmer, stirring until thickened (10–15 minutes).
- Season with poultry seasoning, sage, salt, and pepper to taste.
Expert Tips and Tricks
- Thawing the Turkey: Allow 24 hours of fridge thawing for every 5 pounds of turkey.
- Stuffing Safety: Ensure the stuffing inside the turkey reaches an internal temperature of 165°F (74°C).
- Flavor Boost: Add aromatics like fresh herbs, garlic, or citrus to the turkey cavity for extra flavor.
- Crispy Skin: Brush the turkey with a mixture of melted butter and oil for an ultra-crispy finish.
- Extra Stuffing: Bake any leftover dressing in a greased casserole dish at 350°F for 20–25 minutes.
Variations
- Classic Herb Stuffing: Swap sausage for mushrooms and add rosemary and thyme.
- Cranberry-Walnut Dressing: Stir in dried cranberries and chopped walnuts for a sweet-savory twist.
- Spicy Cajun Turkey: Season the turkey with Cajun spices and add diced bell peppers to the stuffing.
- Bacon-Wrapped Turkey: Wrap the turkey breast in bacon for extra flavor.
- Apple-Sage Stuffing: Add diced apples and extra sage to the stuffing.
- Glazed Turkey: Brush the turkey with a honey-butter glaze during the last 30 minutes.
- Stuffing Muffins: Bake individual portions of stuffing in muffin tins.
- Vegetarian Stuffing: Omit the sausage and use vegetable broth.
- Cornbread-Only Stuffing: Use 100% cornbread for a Southern-style dressing.
- Seafood Twist: Add cooked shrimp or crab meat to the stuffing.
- Wild Rice Stuffing: Mix wild rice with the cornbread.
- Pecan-Topped Dressing: Sprinkle chopped pecans on top before baking.
- Savory-Sweet Glaze: Add maple syrup to your turkey basting mix.
- Garlic Butter Rub: Infuse butter with minced garlic for the turkey rub.
- Stuffed Turkey Breast: Use the stuffing in a turkey breast for smaller gatherings.
What to Serve with Stuffed Turkey
- Mashed potatoes with gravy
- Green bean casserole
- Roasted Brussels sprouts
- Sweet potato casserole
- Cranberry sauce
- Homemade dinner rolls
- Creamed spinach
- Cornbread muffins
- Mac and cheese
- Glazed carrots
- Roasted root vegetables
- Garlic mashed cauliflower
- Deviled eggs
- Waldorf salad
- Pumpkin pie for dessert
Storage Tips
- Leftovers: Store turkey meat and stuffing separately in airtight containers in the fridge for up to 3 days.
- Freezing: Freeze turkey meat and stuffing for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm turkey in a 325°F oven, covered with foil, to retain moisture.
How Much Stuffed Turkey Should I Make for Family Gatherings?
Plan for 1 to 1.5 pounds of turkey per person. For a gathering of 10 people, a 12–15 lb turkey will be perfect.
How Far in Advance Can I Make Stuffed Turkey?
You can prep the dressing and rub the turkey with butter and seasoning up to 24 hours in advance. Store both in the fridge until ready to cook. Cooked turkey can be made 1 day ahead and reheated before serving.
The Ultimate Stuffed Turkey Recipe for the Perfect Holiday Meal
Ingredients
Instructions
- Preheat your oven to 350°F (175°C).Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out under cold water and pat it dry with paper towels. Generously season the inside of the turkey cavity with salt and pepper.
- Melt ½ cup butter in a large skillet over medium-high heat.
Add the diced celery and onion, sautéing for 5–6 minutes until the onions are tender and fragrant.
Stir in the chopped fresh sage and sauté for an additional minute.
In a large bowl, combine cornbread crumbles or bread cubes, sautéed vegetables, sliced sausage, beaten eggs, chicken broth, and freshly ground pepper. Mix until well combined. - Loosely stuff the prepared dressing into the turkey cavity. Avoid overpacking, as the stuffing needs room to cook evenly. Place the turkey on a rack in a roasting pan. Rub the outside generously with ⅓ cup butter, then season the skin with salt and pepper. Place the turkey neck in the bottom of the roasting pan for added flavor, and add ¼ inch of chicken broth to the bottom of the pan.
- Tent the turkey loosely with aluminum foil and place it in the oven.
Roast, basting with pan drippings every 30 minutes. This helps keep the turkey moist and flavorful. During the last 30 minutes, remove the foil to allow the skin to crisp up. If the legs or wings begin to brown too quickly, cover them loosely with foil. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 180°F (82°C). - Once fully cooked, remove the turkey from the oven and let it rest for at least 20 minutes. This step ensures the juices redistribute, giving you moist and tender meat.
- Pour the pan drippings into a fat separator or skim off excess fat. Place the roasting pan on the stovetop and deglaze with 1–3 cups of chicken broth, depending on the amount of drippings. In a small jar, mix ⅓ cup flour with ½ cup broth. Shake well to remove lumps. Gradually whisk the flour mixture into the pan drippings over medium heat. Bring to a boil, then reduce to a simmer, stirring until thickened (10–15 minutes). Season with poultry seasoning, sage, salt, and pepper to taste.
