Go Back

Wiebe Family Turkey Dinner & Old Fashion Stuffing

*recipe modified from Canadian Living’s Country Cooking
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!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Course Dinner
Cuisine American
Servings 0
Calories 450 kcal

Equipment

  • oven
  • stove top

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

Instructions
 

  • 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!

Nutrition

Calories: 450kcal
Keyword Turkey
Tried this recipe?Let us know how it was!