Stuffed turkey for Christmas is more than just a dish; it’s a centerpiece that brings families together during the festive season. As the aroma of a perfectly roasted turkey fills the air, it evokes memories of laughter, joy, and cherished traditions. This beloved recipe has roots that trace back centuries, symbolizing abundance and gratitude, making it a staple on holiday tables around the world.

What I love most about stuffed turkey for Christmas is the delightful combination of flavors and textures. The juicy turkey, infused with a savory stuffing, creates a mouthwatering experience that leaves everyone craving more. Not only is it a feast for the taste buds, but it also offers the convenience of being a one-pot meal, allowing you to focus on enjoying time with loved ones rather than spending hours in the kitchen. Join me as we explore this timeless recipe that has captured the hearts of many during the most wonderful time of the year!

Ingredients:

1 whole turkey (12-14 pounds)
1 cup unsalted butter, softened
2 cups onion, finely chopped
2 cups celery, finely chopped
4 cups bread cubes (preferably day-old bread)
1 cup chicken broth (more if needed)
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
1 cup dried cranberries or raisins (optional)
1 cup chopped walnuts or pecans (optional)
2 large eggs, beaten
Fresh parsley, for garnish

Preparing the Turkey

First, I preheat my oven to 325°F (165°C). This is the perfect temperature for roasting a turkey evenly.
Next, I take the turkey out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.
While the turkey is resting, I remove the giblets and neck from the cavity. I usually save these for making gravy later.
Then, I rinse the turkey inside and out under cold water and pat it dry with paper towels. This step is crucial for achieving crispy skin.
Now, I season the turkey generously with salt and pepper, both inside and out. I like to make sure every part of the turkey is well-seasoned.

Preparing the Stuffing

In a large skillet, I melt half of the butter (1/2 cup) over medium heat. Once melted, I add the chopped onions and celery. I sauté them for about 5-7 minutes until they are soft and translucent.
Next, I add the dried sage, thyme, and rosemary to the skillet. The aroma is fantastic! I let these herbs cook for another minute to release their flavors.
In a large mixing bowl, I combine the sautéed vegetables with the bread cubes. I like to use a mix of white and whole grain bread for texture.
Then, I pour in the chicken broth gradually, mixing it in until the bread is moistened but not soggy. I want the stuffing to hold together but still have some texture.
If I’m using cranberries or nuts, I fold them into the mixture at this point. They add a lovely sweetness and crunch to the stuffing.
Finally, I add the beaten eggs to the mixture, which helps bind everything together. I mix it all until well combined.

Stuffing the Turkey

Now it’s time to stuff the turkey! I gently spoon the stuffing into the cavity of the turkey, being careful not to overstuff it. I want to leave some space for the stuffing to expand as it cooks.
Once the cavity is filled, I use kitchen twine to tie the legs together. This helps keep the stuffing inside and gives the turkey a nice shape.
I also tuck the wing tips under the turkey to prevent them from burning during roasting.

Roasting the Turkey

In a large roasting pan, I place the turkey breast-side up. I like to add a rack to the pan to allow for even cooking.
Next, I melt the remaining butter and brush it all over the turkey. This will help achieve that beautiful golden-brown color.
I cover the turkey loosely with aluminum foil to prevent it from browning too quickly. I usually remove the foil during the last hour of cooking for that perfect crispy skin.
Now, I place the turkey in the preheated oven. The general rule of thumb is to roast the turkey for about 13-15 minutes per pound. For a 12-14 pound turkey, that means around 2.5 to 3 hours.
About halfway through the cooking time, I check the internal temperature of the turkey using a meat thermometer. I insert it into the thickest part of the thigh without

Conclusion:

In summary, this stuffed turkey recipe is an absolute must-try for your Christmas feast! Not only does it deliver a succulent and flavorful centerpiece that will impress your family and friends, but it also brings a sense of warmth and tradition to your holiday celebrations. The combination of herbs, spices, and the stuffing of your choice creates a delightful harmony of flavors that will have everyone coming back for seconds. For serving suggestions, consider pairing your stuffed turkey with classic sides like creamy mashed potatoes, roasted Brussels sprouts, or a tangy cranberry sauce to elevate the meal even further. If you’re feeling adventurous, you can also experiment with different stuffing variations—think wild rice, sausage, or even a vegetarian option with mushrooms and nuts. The possibilities are endless! I encourage you to give this stuffed turkey recipe a try and make it a part of your holiday traditions. Once you do, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your beautifully roasted turkey. Let’s spread the joy of cooking together and make this Christmas unforgettable with a delicious stuffed turkey that will surely become a family favorite!