Roast Turkey with Mushroom Stuffing

Campbell's Roast Turkey with Mushroom Stuffing Recipe

Here's a no-stress roast turkey recipe featuring savory mushroom stuffing.  It's a great recipe for first-time turkey cooks or seasoned pros. Give it a try at your next gathering.

At a glance

Prep

25 min.

Total

4 hr. 5 min.

Serves

12

Stand: 10 min.

Roast: 3 hr. 30 min.

Cost per recipe: $26.30

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

3 1/2 cups Swanson® Chicken Stock (Regular or Unsalted)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
1/2 cup sliced mushrooms (about 1 1/2 ounces)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 turkey (12 to 14 pounds)
Vegetable cooking spray

How to Make It

  • 1

    Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a medium bowl.

  • 2

    Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly.

  • 3

    Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities. Fold any loose skin over the stuffing. Tie the ends of the drumsticks together.

  • 4

    Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with the cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone.

  • 5

    Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 165°F. Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing.

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Recipe Nutritional Information

Made With

Swanson Chicken Stock Swanson Unsalted Chicken Stock

calories

757 759

totalfat

32g 32g

saturatedfat

9g 9g

cholesterol

264mg 265mg

sodium

638mg 527mg

totalcarbohydrate

16g 16g

dietaryfiber

2g 2g

protein

94g 94g

vitamina

1%DV 1%DV

vitaminc

1%DV 2%DV

calcium

11%DV 11%DV

iron

38%DV 38%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Recipe Note: Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.
  • Cooking Basics:  The stuffing in the turkey should reach 165°F.
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RID#25492

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