Imagine a centerpiece that will make your dinner guests swoon with anticipation - a perfectly roasted turkey nestled with a vibrant, nutrient-packed stuffing that combines the earthy richness of kale and the sweet, velvety texture of butternut squash. This isn't just another holiday recipe; it's a culinary masterpiece that transforms a traditional turkey into a gourmet experience that balances rustic charm with sophisticated flavors. Whether you're hosting a family gathering or looking to elevate your seasonal cooking, this recipe promises to be your new go-to showstopper.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 2 cups diced butternut squash
- 2 cups chopped kale
- 1 cup onion, chopped
- 2 cups bread cubes
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C). Remove giblets and neck from the turkey cavity, and pat the turkey dry with paper towels.
- In a large skillet, sauté chopped onions until translucent and soft. Add diced butternut squash and cook for 5-6 minutes until slightly tender.
- Add chopped kale to the skillet and cook for an additional 2-3 minutes until the kale wilts. Remove from heat and let cool slightly.
- In a large mixing bowl, combine bread cubes, sautéed vegetables, chicken broth, salt, and pepper. Mix thoroughly to create the stuffing.
- Gently stuff the turkey cavity with the prepared stuffing, being careful not to pack it too tightly. Tie the turkey legs together with kitchen twine.
- Brush the turkey's skin with olive oil and season generously with salt and pepper. Place the turkey breast-side up on a rack in a roasting pan.
- Cover the turkey loosely with aluminum foil and roast in the preheated oven. For a 12-14 lb turkey, cook approximately 3-
- 5 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the foil during the last 30-45 minutes of cooking to allow the skin to brown and crisp.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow juices to redistribute.
- Carefully remove the stuffing from the turkey cavity and transfer to a serving dish. Carve the turkey and serve with the stuffing.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F (74°C) without overcooking.
- Don't Overstuff: Loosely pack the stuffing to allow heat circulation and prevent dense, undercooked areas in the turkey cavity.
- Resting Matters: Letting the turkey rest after cooking is crucial. This allows juices to redistribute, ensuring each slice is moist and flavorful.
- Moisture Hack: Brush the turkey with olive oil and baste occasionally to keep the skin crispy and the meat juicy.
- Prep in Advance: Chop vegetables and prepare stuffing ingredients the day before to reduce day-of cooking stress.
- Foil Protection: Use aluminum foil to prevent over-browning and ensure even cooking throughout the roasting process.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 40g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 120mg
