Turkey with Rye Stuffing


Special Diet Notes: Turkey with Rye Stuffing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, and peanut-free.

Turkey with Rye Stuffing
  • 1 (12-14lb.) Turkey
  • 1 lb. light rye bread, day old and cubed
  • ½ lb. dark rye bread, day old and cubed
  • 1-1/2 cups onion, diced
  • 2 large cooking apples, peeled and chopped
  • 1 cup celery, chopped
  • 3 large garlic cloves, minced
  • ½ cup Earth Balance Buttery Spread or Shortening
  • ¾ cups salted mixed nuts
  • 2 tablespoon dried parsley
  • 2 teaspoon salt
  • 3 teaspoon dried thyme
  • 1-1/2 teaspoon rubbed sage
  • ¾ teaspoon dried rosemary, crushed
  • ½ teaspoon pepper
  • ¼ teaspoon ground nutmeg
  • 3-1/2 cup chicken broth (like Pacific Foods)
  • 2 tablespoon vegetable or canola oil
  1. Place the bread cubes in a large bowl. Sauté the onions, apples, celery and garlic in the butter until tender. Add to the bread cubes. Add the nuts, seasonings and enough Pacific Free Range Chicken Broth to moisten. Mix well.
  2. Brush the top of the turkey with some oil. Cover lightly with tented foil. Bake in a 325° oven for 4 hours. Remove Turkey from the oven and siphon off most turkey drippings from pan. Add stuffing to sides of Turkey so that they will cook together 1 final hour or until meat thermometer reads 185°. Brush with oil occasionally.
  3. Separate the Turkey from the Stuffing before slicing.
  4. NOTE: Additional stuffing can be baked in a greased 2 quart casserole dish. Cover and cook in a 325° oven for 1 hour and then uncovered for 10 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This turkey recipe sounds good for non dairy like myself but it is not so clear for people who don’t usually cook a turkey. What size roasting pan on a rack or not on a rack. Remove drippings but do what with them can be used for gravy? Stuffing goes right in pan or on rack in roasting pan?
    Thanks for your help

    • Hi Eileen, a large roasting pan, and I prefer to use a rack. It allows the drippings to pool below rather than the turkey sitting in them. Yes, the drippings can be used to make gravy. If most comfortable, you can use the directions to bake the stuffing in a dish. This also avoids potential hazard of bacteria.

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