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Roast Turkey and Stuffing Casserole

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 - 12
Author Margaret Bose Johnson

Equipment

  • 1 large roasting pan
  • 1 instant-read thermometer

Ingredients

  • one 10-15 lb (4.5-7 kg) turkey or 8-12 lbs (4-5.5 kg) of turkey pieces
  • 1-2 tablespoons oil or softened butter
  • salt and pepper
  • enough prepared stuffing for the amount of people you are serving, our favourite stuffing recipe (see Notes, below)

Instructions

  • Preheat the oven to 350℉ (180℃).
  • Prepare the stuffing, making it with a little less liquid than usual to compensate for the juices that will be released from the turkey as it roasts. (I use 2 cups in my stuffing recipe.)
  • Place the stuffing in an even layer in a large roasting pan so that it is in about a 2-inch (5 cm) thick layer.
  • Pat the turkey pieces dry with a paper towel. Rub them all over with olive oil, and salt and pepper them generously on all sides. Add any other spices or herbs you wish. Arrange the turkey pieces over the stuffing in a single layer, skin-side-up.
  • Place the roasting pan in the oven, and roast (uncovered) until the turkey pieces are done. The breast will usually take less time, depending on its size. Start checking at about 1½ hours into the roasting time. Test with a thermometer, and remove the breast when it reaches 150℉ (65℃). The dark meat pieces (thighs and drumsticks) need to reach 165℉ (74℃) for food safety but are actually at their best (more tender and moist as more fat and collagen breaks down) at 180-185℉ (82-85℃).
  • Remove the breast when it is done, put it on a plate and keep it warm, tented with foil - it will keep increasing in temperature as it rests. Continue roasting the rest of the turkey until the thighs are done.
  • Allow the meat to rest for 10 minutes, then carve and serve it.

Notes

*¾ cup of stuffing (cooked) per person is recommended, so measure at least 1 cup of uncooked stuffing per person - more if you want leftovers
*1½ lbs of on-the-bone raw turkey per person (when buying a whole turkey, including the neck and bony parts) is also considered standard (you can go with a bit less when just buying parts)