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.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted 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 or Swanson® Unsalted Chicken Stock
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, 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
12 pounds turkey (1 turkey)

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 vegetable 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.

Full Screen View

  • 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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