Entree: United States – Pennsylvania Dutch Country – Roast Turkey with Filling (Roast turkey filled with a Pennsylvania Dutch-style bread-and-herb stuffing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 30 min

Total 4 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12–14 lb (5.4–6.4 kg) whole turkey, giblets removed
- 1/2 cup (115 g) unsalted butter, softened
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt, plus more for seasoning
- 1 tsp (5 g) freshly ground black pepper
- 1 lb (454 g) ground pork (or pork sausage)
- 2 cups (480 ml) finely chopped yellow onion
- 1 1/2 cups (360 ml) chopped celery
- 8 cups (approx. 240 g) cubed day-old white bread
- 2 large eggs, beaten
- 2 cups (480 ml) low-sodium chicken stock, warmed
- 2 tbsp (30 ml) chopped fresh sage (or 2 tsp (10 ml) dried)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 tsp (5 g) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1 tbsp (15 ml) poultry seasoning (optional)
- 2 tbsp (30 ml) apple cider (optional, for moisture)
- 1/4 cup (60 ml) melted butter for basting
- Kitchen twine for trussing (if desired)

Show original ingredient measurements

- 12–14 lb (5.4–6.4 kg) whole turkey, giblets removed
- 1/2 cup (115 g) unsalted butter, softened
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt, plus more for seasoning
- 1 tsp (5 g) freshly ground black pepper
- 1 lb (454 g) ground pork (or pork sausage)
- 2 cups (480 ml) finely chopped yellow onion
- 1 1/2 cups (360 ml) chopped celery
- 8 cups (approx. 240 g) cubed day-old white bread
- 2 large eggs, beaten
- 2 cups (480 ml) low-sodium chicken stock, warmed
- 2 tbsp (30 ml) chopped fresh sage (or 2 tsp dried)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 tsp (5 g) dried thyme or 1 tbsp fresh thyme leaves
- 1 tbsp (15 ml) poultry seasoning (optional)
- 2 tbsp (30 ml) apple cider (optional, for moisture)
- 1/4 cup (60 ml) melted butter for basting
- Kitchen twine for trussing (if desired)

Instructions

1. Preheat oven to 325°F (165°C). Pat the turkey dry and season the cavity and skin lightly with salt and pepper.
2. In a large skillet over medium heat, add 2 tbsp (30 ml) vegetable oil. Sauté chopped onion and celery until softened, about 6–8 minutes. Add ground pork and cook, breaking up, until browned and cooked through, about 6 minutes. Drain excess fat if necessary.
3. Transfer pork mixture to a large bowl. Add cubed bread, beaten eggs, warm chicken stock, chopped sage, parsley, thyme, poultry seasoning (if using), apple cider (if using), and 2 tsp (10 g) salt and 1 tsp (5 g) pepper. Mix until combined but not soggy; add more stock a little at a time if too dry.
4. Loosely spoon the stuffing into the turkey cavity without packing tightly. Reserve any extra stuffing to bake separately in a greased dish at 350°F (175°C) for 30–40 minutes.
5. Rub the turkey skin with 1/2 cup (115 g) softened butter and season the exterior with additional salt and pepper as desired. Truss the legs with kitchen twine if desired.
6. Place turkey breast-side up on a rack in a roasting pan. Roast in the preheated oven, basting with melted butter every 45 minutes. Plan on about 13–15 minutes per pound; begin checking temperature near the lower end of the time range.
7. The turkey is done when the thickest part of the thigh (not touching bone) registers 165°F (74°C) and the center of the stuffing registers 165°F (74°C).
8. Remove the turkey from the oven and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute. Serve carved with any baked stuffing and pan juices.