Go Back
Roasted turkey on a platter

June Chase’s Turkey & Dressing Recipe

June Chase
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 24

Ingredients
  

For the stock:

  • 1 24lb turkey
  • 2 qts. water
  • 1/2 onion
  • 2 stalks celery with leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

For the dressing:

  • 1 stick butter
  • 1 large onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 1/2 large packages Pepperidge Farm herb stuffing
  • 3 cups cornbread, crumbled
  • 1 large package cornbread stuffing
  • 1 bunch parsley, finely chopped
  • 2 Tbsp. McCormick's poultry seasoning
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • 32 oz. carton chicken broth only if needed

For the turkey:

  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • vegetable oil

Instructions
 

To make the stock:

  • Start by removing thawed turkey from its packaging and remove giblets from body and neck cavities; discard the liver.
  • Place giblets in a stockpot and cover with 2 quarts of water.
  • Add onion, celery, salt, and pepper. Cover and cook on low for 3 hours.

To make the dressing:

  • Melt the butter in a large skillet and sauté onion and celery until transparent.
  • In a large pan or bowl, combine onion and celery mixture, herb stuffing, crumbled cornbread, cornbread stuffing, parsley, poultry seasoning, salt, and pepper.
  • Slowly add warm stock (excluding giblets and vegetables) in ¼-cup increments until the mixture becomes sticky and clumps on a spoon.
  • If more stock is needed, utilize chicken broth.

To assemble turkey:

  • Dry the inside and outside with paper towels and season the inside cavities with salt and pepper.
  • Stuff the body with dressing mixture and use a large craft needle and thread to sew closed.
  • Repeat with the neck cavity and tail.
  • Place the turkey on a rack in a roasting pan, position wings, and tie legs together.
  • Rub with vegetable oil and cover with a tent of heavy duty foil.
  • Cook for approximately 6 hours - one hour at 350° and then reduce heat to 325° for remaining time.
  • Make sure internal temperature reaches 165° and baste every 45 minutes.
  • When done, remove dressing from cavities as soon as possible to avoid spoilage, and allow turkey to rest for 30 minutes before serving.
Keyword Thanksgiving recipe, turkey and dressing, turkey dressing recipe, turkey recipe