Our Wiebe family recipe for turkey dinner is packed with flavour and tradition. It starts by creating a flavorful stuffing with onions, celery, fennel, spices, bread, prunes, and parsley. The turkey is then stuffed, seasoned, and roasted to perfection, with a delicious gravy made from the pan drippings. On the side, a flavorful turkey stock is prepared using the giblets, neck, and aromatics. This recipe is sure to be a crowd-pleaser at your next holiday gathering!
Course:
Dinner
Protein:
turkey 
Course: Dinner
Cuisine: American
Servings
0
Prep Time
1 Hours
Cooking Time
5 Hours
Ingredients
Turkey
- 1 turkey approximately 15lbs
- 1/4 cup butter softened
- 1/2 tsp dried sage
- 1/2 tsp tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Old Fashioned Stuffing
- 3/4 cup butter
- 2 1/2 cups onions chopped
- 1 cup celery chopped
- 1 cup fennel (or 2 cups celery) chopped
- 4 tsp dried sage
- 1 tsp salt
- 1 tsp marjoram
- 1 tsp pepper
- 1/2 tsp thyme dried
- 14 cups white bread cubed
- 1 cup fresh parsley chopped
- 5 prunes
Stock
- 4 1/2 cups chicken stock
- 1 1/2 cups dry white wine or water
- 1 onion chopped
- 1/2 cup sliced carrot and celary
Gravy
- 1/4 cup all purpose flour
- 2 tbsp butter
- salt and pepper
Directions
- In a large skillet, melt butter over medium heat. Cook onions, celery, fennel and spices, stirring often for 10-15 minutes and vegetables are tender. Transfer to large bowl and toss with bread, prunes and parsley. Set aside.
- Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and out; dry skin and cavity well. Loosely stuff neck opening; fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity. Tuck legs under band of skin or tie together with butchers twine.
- *extra stuffing: Place in oven safe dish with lid on, and cook for 30-45 minutes at 350degF. When removing stuffing, add in some drippings from the turkey pan, and stir in.
- Place turkey on rack in roasting pan. Combine butter, sage and thyme; rub over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, leaving sides open. Roast in 400degF (160degC) oven for 1 hour, and then reduce temperature to 350degF, basting every 30 minuted minutes for 4 hours. Remove foil and roast for 1 additional hour or until thermometer inserted into thigh reads 185degF (85degC) and stuffing 165degF (75degC). Let stand on platter for 20 minutes, lightly covered.
- STOCK: Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot, and celery; bring to a boil. Reduce heat to low and skim off fat. Simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups. Set aside.
- GRAVY: Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring for 1 minute. Whisk in stock and bring to a boil, stirring to scrap up brown bits. Reduce heat and simmer for 5-10 minutes. Whisk in butter, season with salt and pepper to taste. Strain
- Carve turkey and serve. Enjoy!
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