Roasted Turkey and Stuffing with Grilled Sweet Onions

Recipe Summary

  • Preparation: Easy
  • Prep Time:
  • Cook Time: 20 minutes per pound
  • Yield:


  • Turkey:
  • 1 (8 – 12 lb) turkey
  • Canola oil
  • The night before: clean the turkey and pat dry with paper towels. Then pour/rub canola oil all over turkey to coat. Cover with a plastic bag.
  • Dressing/Stuffing:
  • turkey giblets
  • loaf white bread (dried out)
  • 5 – 6 stalks celery, chopped
  • 1 Pacific Gold White Onion, chopped
  • 4 Tbsp unsalted butter
  • ¼ tsp sage
  • ¼ tsp poultry season
  • 7 large eggs
  • salt, to taste
  • Grilled Sweet Onions:
  • 2 – 3 Mayan Sweet Onions, peeled, cut into wedges
  • olive oil
  • salt
  • fresh ground pepper


  • Preheat oven 350˚F. After 1 hour turn down to 325˚F.
  • Rinse giblets; cut up all except neck. Place in a small saucepan and cover with water, bring to a boil; then simmer for 1½ hours. Drain, saving the giblet broth for later; set aside.
  • In a medium saucepan, sauté the celery and onion with butter. Set aside. Stir in giblets.
  • Break the day old dried bread in a big bowl, season with sage, poultry season and salt. Next, add the eggs and then the celery mixture. Mix together. If dressing seems dry, drizzle with enough giblet broth to moisten.
  • Lightly spoon some of the stuffing into the neck cavity. Do not pack stuffing tightly or it won’t be thoroughly cooked when the turkey is done. After adding the stuffing to the neck cavity, pull the neck skin over the stuffing onto the back of the turkey; secure with a small skewer.
  • Loosely fill body cavity with stuffing, again packing it lightly. Place remaining stuffing, if necessary, in an oven proof bowl; cover with cheese cloth or tin foil. Bake in the oven with the turkey for the last 1½ hours of cooking time.
  • Tuck the legs under the band of skin, if there is one, or tie legs to tail with kitchen string.
  • To prevent the wing tips from over-browning and for a neater appearance, twist the wing tips under the back of the turkey.
  • Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Cover turkey loosely with foil.
  • Place turkey the 325˚F oven. Cook 20 minutes per pound. During the last 45 minutes of cooking, remove foil. Cut band of skin or string between drumsticks so thighs cook evenly. Roast until the thermometer reads 180°F and the center of the stuffing reads 165°F. (The juices should run clear and the drumsticks should move easily in their sockets.)
  • Remove turkey from oven. Cover again with the tin foil; let stand for 15 to 20 minutes before carving. Remove stuffing and place in a large bowl before carving.

For Grilled Sweet Onions:

  • Preheat a grill or grill pan.
  • (To avoid the sweet onions falling apart on the grill or grill pan, run poultry lacers through the sweet onion wedges, holding the layers together.)
  • Lightly brush the sweet onion wedges with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a plate and serve with Roast Turkey and Stuffing.