Herb Roasted Turkey with Savory Fruit Stuffing

Campbell's Herb Roasted Turkey with Savory Fruit Stuffing Recipe

Follow these simple directions to make a flavorful turkey that would make the Pilgrims proud.  It cooks in an oven bag, so there's no mess.  Plus, you can choose your favorite dried fruit to customize the stuffing to your own tastes.

At a glance


30 min.


3 hr. 10 min.



Stand: 10 min.

Roast: 2 hr. 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pepperidge Farm® Herb Seasoned Cubed Stuffing

    Pepperidge Farm® Herb Seasoned Cubed Stuffing

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What You'll Need

1 tablespoon all-purpose flour
1 each turkey size Reynolds® Oven Bag
3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup chopped  mixed dried fruit
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing
12  to 14 pounds whole turkey

How to Make It

  • 1

    Heat the oven to 350°F.  

  • 2

    Place the flour into the oven bag.  Close the bag and shake to coat.  Place the bag into a large roasting pan at least 2 inches deep.

  • 3

    Heat 2 tablespoons oil in a 3-quart saucepan over medium heat. Add the onion and celery and cook until they're tender, stirring occasionally.  Remove the saucepan from the heat.  Stir in the broth and fruit.  Add the stuffing and mix lightly.

  • 4

    Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel.

  • 5

    Loosen the skin carefully from the breast meat, using your fingers.  Place the sage and thyme under the skin.

  • 6

    Spoon the stuffing mixture lightly into the neck and body cavities.  Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together. Brush the turkey with the remaining oil. Season with black pepper.

  • 7

    Place the turkey, breast-side up, into the oven bag. Close the oven bag with the nylon tie.  Tuck the end of the bag into the pan.  Cut 6 (1/2-inch) slits in the top of the oven bag.  Insert a meat thermometer through the slit into the thickest part of the meat, not touching the bone.

  • 8

    Roast for 2 1/2 hours or until the thermometer reads 165°F.  Begin checking for doneness after 2 hours of roasting time.  Let the turkey stand for 10 minutes before slicing.

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  • Helper: Bake any remaining stuffing mixture in a covered casserole with the turkey for the last 30 minutes or the roasting time or until the stuffing mixture is hot.  Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.
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