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Brined Sage Turkey with Mushroom Stuffing
Brined Sage Turkey with Mushroom Stuffing

Brined Sage Turkey with Mushroom Stuffing

4 Review(s)
Cook Minutes 4 Hr 30 Min
Prep : 30 Min Cook: 4 Hr
Cooking a turkey may be intimidating but cooking a brined, stuffed turkey seems overwhelming! Your worries are over - we'll walk you through the process of brining your holiday turkey and turning it into a perfectly cooked roast turkey with savoury stuffing.
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22 Servings
Original recipe yields 22 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
1/4 cup Kraft Zesty Italian Dressing
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Step 1
Heat oven to 325ºF.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Kraft Kitchen Tips!
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 8 g
40 %
Cholesterol 145 mg
Sodium 520 mg
22 %
Carbohydrate 15 g
Fibre 1 g
Sugars 3 g
Protein 49 g
Vitamin A
4 %
Vitamin C
4 %
6 %
25 %
Makes 22 servings, 1/22 recipe (184 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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