KraftCanada.com
PrintClose Window
  • Find us on
  • Find Kraft Canada on Facebook
  • Follow Kraft Foods on Pinterest
  • Follow Kraft Canada on Twitter
  • Watch Kraft Canada on YouTube

Brined Sage Turkey with Mushroom Stuffing 

This brightcove player is created by Blackwell Team for testing.

you may also enjoy

prep time
30 min
total time
4 hr 30 min
makes
22 servings, 1/22 recipe (184 g) each

Ingredients:

  • 1/2 cup butter, divided
  • 1 lb.  (450 g) fresh mushrooms, sliced
  • 3 stalks celery, chopped
  • 1  large onion, chopped
  • 3 cups hot water
  • 3 pkg. (120 g each) Stove Top Stuffing Mix for Chicken
  • 1/2 cup fresh sage, divided
  • 1  Brined Turkey (14 lb./ 6.3 kg)
  • 1/4 cup Kraft Zesty Italian Dressing

  • MELT 2 Tbsp. butter in medium skillet on medium heat. Add vegetables; cook and stir 10 min. or until onions and celery are crisp-tender.
  • ADD hot water and remaining butter to stuffing mixes in large bowl; stir just until moistened. Chop 1/4 cup sage. Add to stuffing with vegetables; mix lightly.
  • FREE turkey legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Place remaining sage leaves on meat under skin. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Place turkey, breast-side up, on rack in roasting pan. Brush with dressing. Cover loosely with foil to prevent over-browning.
  • BAKE turkey 3 hours 45 min. to 4 hours or until done (170ºF), uncovering after 3 hours. Let stand 15 to 20 min. before carving.

See Full Recipe
videoDetail