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Roast Turkey with Cranberry-Pecan Stuffing

Roast Turkey with Cranberry-Pecan Stuffing Recipe

  • One 18-to 20-pound fresh turkey (preferably organic), at room temperature (see Notes)
  • 1½ tablespoons vegetable oil
  • Salt
  • Freshly ground black pepper
  • 2 batches Cranberry-Pecan Stuffing 
  • 1 slice white or wheat bread
  • ½ slick (¼ cup) unsalted butter
  • 10 doves garlic, peeled and left whole
  • 2 tablespoons chopped fresh thyme
  • About 1 teaspoon sweet Hungarian paprika
  • 1 turkey neck, giblets, and heart (reserved from the whole bird)
  • 2 sweet yellow onions, quartered
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • ½ cup coarsely chopped fresh Italian parsley
  • 6 peppercorns
  • 1 bay leaf
  • Salt
  • Freshly ground black pepper
  • 2½ tablespoons all-purpose flour
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 867kcal (43%)
Total Fat 46g (71%)
Saturated Fat 14g (69%)
Cholesterol 365mg (122%)
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 0g
Protein 103g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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