Stuffed Turkey


  • 1 turkey of 6 kg
  • 120 g unsalted butter
  • 2 medium onions
  • diced 6 celery stalks with leaves
  • diced 450 g sliced ​​bread
  • diced 1/3 cup fresh parsley
  • chopped 1 teaspoon of celery
  • salt 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¼ cups turkey broth
  • 4 teaspoon Papa Vince extravirgin olive oil

* The amounts are measured for a 6kg turkey, but you can use a larger turkey and increase the amount of the stuffing ingredients.


Make sure the insides are already removed or in a bag inside so you can reserve them. It makes your life so much easier. Wash the turkey well, removing any feathers and let it dry. We preheat the oven to 165 C. While it is drying, we make the filling: in a Bread, we heat the butter. Add the onion and celery, cover and cook, stirring occasionally until soft — about 15 to 20 minutes. We transfer the vegetables to a large bowl. Add the bread cubes, parsley, celery salt, thyme, rosemary, sage, salt, and pepper. Mix with 1 ¼ cups of hot broth and Papa Vince extravirgin olive oil. Now, we put a slice on top of a baking tray and brush it with a little oil. Here we put the turkey. We fill the cavity of the turkey with the stuffing. We close the neck cavity. Brush the turkey with butter and sprinkle it with a little salt and pepper. Cover the turkey breast with aluminum foil, leaving the wings, thighs, and legs exposed. While cooking, we fry the turkey with its juices every 40 minutes. We do this 4 times while the turkey cooks 4 hours. At the final hour, we remove the aluminum foil from the brisket and lard it. It's done when the thermometer reads 81C on the thigh, and the fill 74C. We remove the turkey from the oven and transfer it to a source where we let it cool for about 20 minutes before we cut it and serve it. With a tablespoon, we remove the filling (now very juicy) and serve it next to the turkey.

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