How to make it

  • Remove giblets and neck from turkey.
  • In a saucepan, bring water, giblets and neck to a boil.
  • Reduce heat.
  • Cover and simmer for 1 hour or until tender.
  • Remove giblets with a slotted spoon and dice.
  • Set aside 3 cups cooking liquid.
  • In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, parsley flakes, salt, sage and pepper.
  • Add reserved cooking liquid and mix well.
  • Just before baking, loosely stuff turkey with about 8 cups stuffing.
  • Place remaining stuffing in a greased 2 quart baking dish.
  • Refrigerate.
  • Skewer turkey openings and tie drumsticks together.
  • Place on a rack in a roasting pan.
  • Brush with butter; sprinkle with paprika.
  • Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until the meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with a tinfoil tent if turkey browns too quickly).
  • Baste turkey continually with turkey drippings.
  • Bake additional stuffing for 35-40 minutes.
  • For Gravy:
  • Dissolve bouillon in water.
  • In a saucepan, whisk flour and 1/4 cup pan drippings until smooth.
  • Gradually add bouillon mixture.
  • Bring to a boil.
  • Cook and stir for 2 minutes.
  • Serve with turkey. stuffing and whatever veggies you are serving.
  • Serves: 10-12

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  • ronnymarcus 10 years ago
    How do you stop turkey from going dry?
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  • lor 11 years ago
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