For a richer flavor, consider adding a splash of red wine to the ground beef while browning. Don't overstuff the turkey, as this can lead to uneven cooking. Leave some room for the stuffing to expand. Ensure the internal temperature of the stuffing reaches 165°F (74°C) for food safety. If the turkey starts to brown too quickly, tent it with foil during roasting. Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.
Thanksgiving Turkey with Italian Meat Stuffing
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PREP TIME20 mins
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COOK TIME6 hrs 10 mins
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TOTAL TIME6 hrs 30 mins
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SERVING20 People
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VIEWS18
Elevate your Thanksgiving feast with this succulent turkey, generously stuffed with a savory Italian meat mixture. A comforting classic with a flavorful twist, this recipe promises a memorable centerpiece for your holiday gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol225 mg
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Fiber1 g
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Protein75 g
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Saturated Fat9 g
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Sodium290 mg
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Sugar1 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
10 mins
Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks. Drain grease. Place the ground beef into a large mixing bowl. (10 minutes)
03
Step
0 mins
Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper. (15 minutes)
04
Step
0 mins
Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird. (15 minutes)
05
Step
5 hrs
Roast the turkey uncovered in the preheated oven until the skin is browned. Reduce heat to 350 degrees F (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C). Baste occasionally. If the bottom of the roasting pan looks dry, pour in water. (5 hours 45 minutes)
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RECIPE REVIEWS
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Zachery Heathcote
Jun 26, 2025I added some sausage to the stuffing, and it was even better!
Bette Wunsch
Jun 25, 2025This is now my go-to Thanksgiving turkey recipe!
Triston Konopelski
Jun 23, 2025The instructions were easy to follow, and the turkey turned out perfectly. Thank you for sharing this wonderful recipe!
Mallie Doyle
Jun 13, 2025Next time, I will try adding some dried cranberries to the stuffing for a touch of sweetness.
Brody Conn
Jun 10, 2025I had to cook the turkey longer than the recipe stated, but it was worth the wait!
Bernice Towne
May 26, 2025Make sure to baste the turkey regularly to keep it moist. I forgot to baste it a few times, and it was a little dry.
Kamren Rohan
May 3, 2025I made this for Thanksgiving last year, and it was a huge hit! Everyone loved the moistness of the turkey and the delicious stuffing.
Claud Wisoky
May 2, 2025This recipe is a family favorite! The Italian meat stuffing adds so much flavor to the turkey.
Delmer Brekke
Apr 24, 2025My family said it was the best Thanksgiving turkey I have ever made.