Old Fashioned STUFFED TURKEY! CLASSIC Roast Turkey and Stuffing Recipe From 1937!

This old fashioned stuffed turkey recipe comes from The Household Searchlight Recipe Book which is from 1937. You may have to double or triple the stuffing recipe depending on the size of your bird. You will also want a reliable thermometer to make sure both the bird and stuffing are at the correct temperature before you take them out of the oven.

Poultry Stuffing

2 cups soft bread cubes
½ TSP chopped parsley
2 TBSP melted butter or chicken fat
Salt, pepper, and sage
Water or broth (I used chicken broth)
3 TBSP finely diced celery
1 TSP chopped onion
2 TSP poultry seasoning

Combine ingredients, adding sufficient water or broth to make stuffing pack readily. You can add a well-beaten egg, if desired. You can also vary the flavor by adding 1 cup well-drained oysters or mushrooms. You can also chop the giblets and add them to the stuffing.

Roast Turkey

Dress turkey. Wash carefully inside and outside (please note that washing poultry is no longer recommended since it can spread dangerous germs across your kitchen. You can skip this step!) Wipe dry. Rub with salt and pepper. Prepare any desired stuffing. Fill turkey with stuffing, makng sure to pack it lightly. Sew up the openings and truss. Place in roaster. Sear in a hot oven (500F) for 15 minutes. Reduce heat to 300F and cover. Roast until it is tender, basting frequently. Allow about 25 minutes per pound. If desired, cover breast of turkey with thin strips of salt pork before it is seared. The stuffing may be baked in a separate pan, or in pan with chicken if preferred. Please note, roast turkey is done when the temperature measures 170F in the breast and 180F in the thigh, given that the thermometer is not touching any bones when it is inserted. Insert the thermometer into the center of the stuffing and make sure it measures at least 165F before you take it out. Enjoy!

Music curtesy of Epidemic Sound

Song: Stumbling Down The Boulevard
Artist: The Fly Guy Five