Classic Roasted Turkey with Traditional Bread Stuffing
Традиционно ястие · Bulgarian
A quintessential Bulgarian holiday dish, featuring a whole roasted turkey infused with aromatic herbs and spices, served with a hearty, savory bread stuffing made from stale bread, onions, herbs, and sometimes dried fruits or nuts.
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Съставки
- Whole turkey1 (12-15 lb)
- Stale bread1 lb
- Onions2 large
- Celery stalks3
- Butter1/2 cup
- Chicken or turkey broth2 cups
- Fresh sage2 tbsp, chopped
- Fresh thyme1 tbsp, chopped
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Garlic cloves4
- Olive oil2 tbsp
Стъпки
- 1
Preheat oven to 325°F (160°C). Rinse turkey and pat dry. Season cavity with salt and pepper.
- 2
Prepare stuffing: Cube stale bread and toast lightly. Sauté chopped onions and celery in butter until softened. In a large bowl, combine bread cubes, sautéed vegetables, herbs, salt, and pepper. Moisten with broth until desired consistency.
- 3
Stuff the turkey cavity loosely with the bread mixture. Truss the turkey if desired.
- 4
Rub the outside of the turkey with olive oil, salt, and pepper. Place turkey on a rack in a roasting pan. Add garlic cloves to the pan.
- 5
Roast the turkey for approximately 13-15 minutes per pound, basting occasionally with pan juices. If stuffing is cooked separately, roast it in a separate dish for the last 30 minutes.
- 6
Turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
- 7
Let the turkey rest for at least 20-30 minutes before carving. Serve with stuffing and pan gravy.
