Thanksgiving dinner is incomplete without turkey and dressing. This classic dish is a savory combination of roasted turkey, flavorful stuffing, and rich gravy. The roasted turkey provides a succulent and juicy centerpiece, while the stuffing, made with a blend of herbs, spices, and sometimes vegetables, adds a burst of flavor. The gravy, made from the turkey drippings, adds a layer of richness and moisture to the dish. This article provides recipes for all three components of this classic Thanksgiving dish: a perfectly roasted turkey, a flavorful stuffing, and a rich and savory gravy. With these recipes, you can create a delicious and memorable Thanksgiving dinner that your family and friends will love.
Let's cook with our recipes!
TURKEY WITH CORNBREAD DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING
This is my favorite recipe! We had these at my niece's birthday party, and it was a hit. They are the moistest turkey burgers you will ever have. I usually make a double batch and form into patties and then freeze them. Pull them out when you are ready to grill! Delicious and moist! Best burgers ever!
Provided by juersey
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
- Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
- Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 53 g, Cholesterol 86.1 mg, Fat 10.1 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 2.5 g, Sodium 426.3 mg, Sugar 14.4 g
TURKEY AND DRESSING BAKE
Folks will be amazed that four ingredients can produce such a delicious dinner. You certain to rely on this standby for years to come! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 484 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1414mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein.
HOT TURKEY AND DRESSING SANDWICHES
Make and share this Hot Turkey and Dressing Sandwiches recipe from Food.com.
Provided by JenniferK2
Categories Lunch/Snacks
Time 8h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions in butter.
- Add soup and broth and stuffing; stir over medium heat a few minutes.
- Stir in turkey.
- Put in crock pot and cook on low 8 hours.
- Serve on buns.
HERBED TURKEY AND DRESSING
Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time. -Marilyn Clay, Palatine, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 14-16 servings (18 cups dressing).
Number Of Ingredients 28
Steps:
- In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside. , Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes. , Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly. , Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. , Bake, uncovered, at 325° for 5 to 5-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. , Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes.
Nutrition Facts :
TURKEY AND DRESSING CASSEROLE
This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl. Stir in the cornbread, bread cubes, broth and seasonings. Transfer to a greased 1-qt. baking dish., For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350° for 25-30 minutes or until heated through., Or cover casserole and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 385 calories, Fat 23g fat (12g saturated fat), Cholesterol 141mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
TURKEY CLUB SALAD WITH AVOCADO DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Crisp the bacon in microwave according to package directions. Remove from microwave and chop. Of course, any bacon or turkey bacon which you have on hand may be substituted. These pre-rendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
- Chop romaine lettuce and arrange on large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce then arrange the tomatoes and chopped red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad.
- Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
- Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl. Add the zest and juice of 1 lemon to the food processor. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor. Place lid on the food processor and turn it on. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce. Stop processor, taste dressing and adjust seasonings. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.
BREAD, APPLE, RAISIN DRESSING FOR TURKEY
Make and share this Bread, Apple, Raisin Dressing for Turkey recipe from Food.com.
Provided by Lavender Lynn
Categories Apple
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet. Saute onions and celery until tender.
- Combine the remaining ingredients in a large bowl and add the celery and onion.
- Toss lightly with a fork until well mixed.
- Put dressing in a covered greased baking pan.
- Bake for 1 hour @ 350°F for 1 hour.
Nutrition Facts : Calories 183.7, Fat 7.2, SaturatedFat 3.6, Cholesterol 76.4, Sodium 938.8, Carbohydrate 26.3, Fiber 2.4, Sugar 11.8, Protein 4.7
SLOW-COOKER TURKEY AND DRESSING SANDWICHES
Bring all the great flavors of Thanksgiving dinner to a satisfying sandwich!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 9h10m
Yield 16
Number Of Ingredients 7
Steps:
- Toss all ingredients except buns in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours.
- To serve, scoop about 1/2 cup turkey mixture into each bun.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 790 mg
TURKEY CLUB PASTA SALAD WITH LEMON-BASIL DRESSING
For a quick meal, try this contemporary salad version of the classic sandwich.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Mix all ingredients for Lemon-Basil Dressing.
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Mix pasta, dressing and remaining ingredients in large bowl. Cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 1 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg
JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 8 servings of turkey and 2 1/2 cups of dressing
Number Of Ingredients 16
Steps:
- Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
- Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
- Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
- In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
- In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
- Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.
TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING
This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.
Provided by David Tanis
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
- Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
- Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
- Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams
VERY OLD FASHIONED GIBLET DRESSING (FOR TURKEY)
This is the way my grandmother and my mother made dressing for Thanksgiving and Christmas. There are certainly more "fashionable" ways to make it these days. But nothing reminds me of home and family more than the taste of my traditional dressing with the meal.
Provided by Linda Hoover
Categories Side Casseroles
Time 3h
Number Of Ingredients 24
Steps:
- 1. CROUTONS: I make these the day before so that I am not sweating my time in the kitchen.
- 2. Cut bread slices into bite size pieces. Place in 2 9x13 cake pans ( you will need to toss these several times so its easier to not overcrowd them).
- 3. Melt butter and all the rest of the Crouton ingredients in a sauce pan. I get it warm then turn off the heat while I finish cutting bread.
- 4. Pour the melted butter mix over the bread in each pan. Toss throughly so that the butter mix is distributed over the whole pan of bread. If the bread is still dry you can drizzle a little olive oil over it to extend the butter.
- 5. Bake at 300 for about 1 hour, tossing the croutons every 20 min for even drying and browning. These should come out very toasty and tasty!
- 6. GIBLETS AND JUICE: I start this as soon as the turkey goes into the oven.
- 7. Put the CROUTONS into a large lasagna pan (mine is 11x15)
- 8. Dump everything in a saucepan, make sure that the neck and giblets are covered in liquid. Boil for 20 min. Turn off heat and let set until cool to the touch.
- 9. Reserve the liquid. Remove neck and giblets. Take all the meat off the neck and put into the CROUTONS.
- 10. I used to mince all the giblets but now I take the easy way out. Throw the heart, stomach and liver into a food processor and whir till small chunks or pasty (your taste). Dump this into the CROUTONS.
- 11. Dump chopped vegetables into the CROUTONS. Toss, stir, mix up ... you know what I mean. Add the reserved giblet/neck broth to this until it is moist. If you have used all the broth and the croutons are not moist enough you can either add olive oil chicken/turkey broth or melt a stick of butter and use that.
- 12. Bake for an hour at 325 (with the turkey) or 30-40 min at 400, you want the vegetables to be tender and the croutons to be semi-dry.
TURKEY-MIXED GREENS SALAD WITH STRAWBERRIES, KIWI AND CASHEWS IN HONEY-SESAME DRESSING
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut turkey into bite-size pieces and set aside.
- Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews.
- In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.
HERITAGE TURKEY WITH OYSTER DRESSING
This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
- Preheat oven to 425 degrees.
- Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
- Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
- Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
- Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.
TURKEY, BACON PASTA SALAD WITH LEMON BASIL DRESSING
Great pasta salad, you can substitute your favorite pasta dressing instead of the Lemon Basil. My adaptation of a recipe from Betty Crocker.
Provided by Sassy Cat
Categories Lunch/Snacks
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package; omitting salt.
- Rinse pasta in cold water; drain.
- Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
- Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
- Mix well.
- Cover and refrigerate 1-2 hours to blend flavors.
- Sprinkle with reserved bacon.
- Serve.
TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING
This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.
Nutrition Facts : Calories 379 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING
Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
- Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.
TURKEY SALAD WITH PEAR DRESSING
This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth., Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.
Nutrition Facts : Calories 364 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 232mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic exchanges
ESCALLOPED TURKEY AND DRESSING
Make and share this Escalloped Turkey and Dressing recipe from Food.com.
Provided by yooper
Categories Poultry
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Spray a 13x9-inch baking dish with vegetable spray.
- Mix the soups, sour cream and milk.
- Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
- Sprinkle with peas or vegetables, then spread the stuffing over.
- Top with remaining soup mixture, and then the buttered bread crumbs.
- Bake for 40 to 45 minutes, or until golden brown and bubbly.
- You can omit the veggies and serve on the side or with a salad.
- This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.
Tips:
- Brining the turkey: Soaking the turkey in a brine solution helps to keep it moist and flavorful. You can use a simple brine made with water, salt, and sugar, or you can add other ingredients like herbs, spices, and citrus fruits. Brine the turkey for at least 12 hours, or up to 24 hours, before cooking.
- Roasting the turkey: Preheat the oven to 350°F (175°C) before roasting the turkey. Place the turkey breast-side up in a roasting pan and add a cup or two of water to the bottom of the pan. Cover the turkey with a roasting lid or aluminum foil and roast for 3-4 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the pan juices every 30 minutes or so to keep it moist.
- Making the dressing: While the turkey is roasting, you can make the dressing. There are many different recipes for dressing, but some common ingredients include bread cubes, celery, onion, and herbs. You can also add other ingredients like sausage, nuts, or dried fruit. Bake the dressing in a covered dish at 350°F (175°C) for 30-40 minutes, or until it is heated through.
- Serving the turkey and dressing: Once the turkey and dressing are cooked, let them rest for 15-20 minutes before carving. Serve the turkey with the dressing and gravy. You can also serve other side dishes like mashed potatoes, green beans, and cranberry sauce.
Conclusion:
Turkey and dressing is a classic Thanksgiving dish that is enjoyed by families all over the country. With a little planning and preparation, you can make a delicious turkey and dressing that will be the star of your Thanksgiving feast.
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