Sage-Rubbed Turkey with Mushroom Stuffing


Turkey and Stuffing Ingredients

Serves 12

10-pound whole turkey
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
2 cups chicken stock, low-sodium
2 Tbsp. olive oil
2 cups fresh mushrooms, sliced
4 each egg whites
4 cups wheat baguette, cubed, left out overnight
½ cup fresh parsley, chopped
1 Tbsp. Kosher salt
1 Tbsp. black pepper
3 Tbsp. dried sage

Method of Preparation

1. Preheat oven to 350°.

2. In a small saucepot, sauté carrots, onions, celery in the olive oil until onions are translucent.

3. Add mushrooms and sauté an additional five minutes.

4. In a baking dish, combine the above vegetable mix with chicken stock, egg whites, bread, fresh parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper, and toss to coat.

5. Bake for 20 minutes at 350°F. Remove and let cool to room temperature.

6. Turn the oven up to 400°.

7. While the oven is heating back up, mix the remaining salt and pepper and the dried sage. Rub the turkey generously with this mixture, rubbing some under the skin and inside the cavity.

8. Stuff the turkey with the mushroom stuffing. Tie the legs together and fold the wings under.

9. Roast the turkey at 400°F for 25 minutes. Turn the oven down to 325°F and continue cooking. A 10-pound turkey will take approximately 3 hours to cook. Baste every 30 minutes.

10. If the skin starts to get too dark, cover it with foil. Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh.

11. After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the it rests. It is important to not let the turkey overcook because the breast meat may quickly dry out.

13. Serve with your favorite vegetables.

Nutrition per serving

Calories: 397
Total fat: 11.2g
Protein: 60.3g
Carbohydrates: 10.7g
Sugars: 2.4g
Fiber: 1.4g
Sodium: 450mg

Anschutz Health and Wellness Center