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Holiday-Perfect Roast Turkey with Sage-Bread Stuffing

By Charlotte on November 12, 2014 6:07 AM

By The Best of Bridge Ladies, authors of Best of Bridge Holiday Classics

Turkey almost always has the place of honor when family and friends gather for holiday meals. It's perfect when serving a crowd. It's economical, too, and everyone loves it.

Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day -- or even later that night.

Like everything from the Best of Bridge, this turkey, stuffing and gravy recipe focuses on simple techniques with gourmet results.

RoastTurkeySageBreadStuffingBoBHolClass 600.jpg

Roast Turkey with Sage-Bread Stuffing

Serves 8 to 10, plus leftovers


Stuffing: In a large skillet, melt butter over medium heat; cook onions, celery, mushrooms, garlic, sage, thyme, marjoram, salt and pepper, stirring often, for 15 minutes or until tender.

In a large bowl, combine onion mixture, bread cubes and parsley. Spoon into a greased 12-cup casserole dish.

To bake, add enough turkey stock to moisten stuffing and toss. (If you plan to stuff the bird, omit stock.) Cover with lid or foil and place in oven for the last hour of roasting turkey, uncovering for last 30 minutes to brown and crisp the top.

Turkey: Preheat oven to 325°F.

Remove neck and giblets from bird; reserve to make stock. Rinse turkey with cold water; pat dry. Secure legs by tying with string or tuck under skin around the tail; fold wings back and secure neck skin with skewer. Place turkey, breast side up, on a greased rack in a large roasting pan or broiler pan. Brush bird with melted butter. Lightly crush garlic with side of knife; scatter garlic, onion, carrots and celery in pan. Season turkey and vegetables with rosemary, thyme, marjoram, salt and pepper.

Insert meat thermometer into thickest part of inner turkey thigh, being careful not to touch bone. Roast turkey for 3 1/4 to 3 1/2 hours; no need to baste. (If turkey starts to brown too quickly, tent bird loosely with heavy-duty foil, shiny side down.)

Turkey is done when meat thermometer registers 165°F for unstuffed bird; 170°F if stuffed. Remove from oven; cover with foil and let stand for 15 minutes for easy carving.

Gravy: Skim fat from roasting pan; place over medium heat. Stir in flour; cook, stirring, for 1 minute. Add wine; cook, stirring, until reduced by half. Stir in stock; bring to boil, scraping up brown bits from bottom of pan, until gravy thickens. Strain through a fine sieve into a saucepan, pressing down on vegetables; discard the vegetables. Season gravy with salt and pepper to taste.

BridgeLadies1 350.jpgTip: Turkey Gravy Stock: Pat neck and giblets dry. (Do not use liver.) In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat; cook neck and giblets, stirring, for 8 minutes or until nicely browned.

Add 1 each chopped onion, carrot and celery stalk including leaves along with 1 teaspoon dried thyme; cook, stirring, for 3 minutes or until vegetables are lightly colored. Add 1 cup white wine, if desired. Stir in 6 cups water; season lightly with salt and pepper.

Bring to a boil, cover and simmer over medium-low heat for 3 hours. Strain stock through cheesecloth-lined or fine sieve; discard solids. Makes about 4 cups stock.


Members of The Best of Bridge, authors of Best of Bridge Holiday Classics

About the Authors

The Best of Bridge began in 1975 when eight women bridge partners (Mary Halpen, Karen Brimacombe, Helen Miles, Val Robinson, Joan Wilson, Moira Mackie, Marilyn Lyle and Linda Jacobson) were inspired to write their first cookbook. Since then, they've sold more than 3.2 million copies of their 12 cookbooks and have become one of the top brands in Canadian publishing.

Recipe Excerpted from

Best of Bridge Holiday Classics: 225 Recipes for Special Occasions*

Authors: The Best of BFinalBoBHolidayClassicsCover 350.jpgridge Ladies

Other Works: Best of Bridge Slow Cooker Cookbook, The Complete Best of Bridge Cookbooks, Bravo! Best of Bridge Cookbook and more.

Publisher: Robert Rose Inc.

Penned: Oct. 15, 2014

What's Inside: 225 holiday-right recipes perfect for sharing with family and friends. You'll find party-worthy finger foods (like pretty Guacamole Cherry Tomato Halves) and libations (Ummm ... Hot Buttered Rum) as well as classic sides (always a hit Green Bean Casserole) and crowd-pleasing entrees (think Roast Beef with Mustard-Peppercorn Crust).

In addition, there are dozens of delicious dessert ideas and entire chapters devoted to leftovers (why not turn them into a yummy second meal?) and food gifts (homemade Christmas Marmalade for the neighborhood!). An entertaining must, this festive collection comes in handy whether you're planning a casual holiday brunch, an elegant sit-down dinner or anything in-between.

Time Out: 303 pages

Available: $29.95 where books are sold

* Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted from a free review copy with publisher permission.

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By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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