Mom’s Turkey with Stuffing


  • 12-15 lb. turkey
  • 4 tablespoons of butter
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 large loaf of Pepperidge Farm or Arnold white bread cut into cubes
  • 2 eggs
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon of sage
  • salt and pepper (approximately 1 1/2 tsp. of each)
  • chicken broth


  • Preheat oven to 325 degrees F.
  • Rinse turkey, remove giblets and place in a shallow roasting pan.
  • Melt butter in a large frypan over medium heat.
  • Add celery and onions, thyme, rosemary, sage, salt, and pepper, and cook until tender.
  • Let cool.
  • Mix celery, onion, egg, and bread pieces well to make the stuffing. Add chicken broth to moisten, if necessary.
  • Loosely scoop stuffing into the turkey body cavity and neck cavity.
  • Rub the exterior of the turkey with vegetable oil and sprinkle with salt, pepper, and garlic powder.
  • Put into oven – turkey will take 3 1/2 to 4 1/2 hour.
  • Baste periodically to prevent drying. Tent with foil if the turkey is getting too brown.
  • The turkey is cooked when its internal temperature reaches 165 degrees (make sure to put meat thermometer into the center of the breast or leg – not near the edge.
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