Turkey with Rye Stuffing to feed a Small Crowd

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This simple Turkey with Rye Stuffing recipe was shared with us one holiday season by Pacific Foods. It’s a timeless classic that happily feeds a crowd.

Dairy-Free Turkey with Rye Stuffing Recipe for the holidays

Special Diet Notes: Turkey with Rye Stuffing

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

Dairy-Free Turkey with Rye Stuffing
 
Prep time
Cook time
Total time
 
To safely infuse the stuffing with turkey flavor, it's cooked next to the turkey, instead of inside of it. However, there are instructions for cooking it separately too.
Author:
Recipe type: Entree
Cuisine: American
Serves: 12 servings
Ingredients
  • 1 (12 to 14-pound) turkey
  • 1 pound dairy-free light rye bread, day old and cubed
  • ½ pound dairy-free 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 dairy-free buttery spread or sticks
  • ¾ cups salted mixed nuts
  • 2 tablespoon dried parsley
  • 2 teaspoon salt
  • 3 teaspoon dried thyme
  • 1½ teaspoons rubbed sage
  • ¾ teaspoon dried rosemary, crushed
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 3½ cup chicken broth (like Pacific Foods)
  • 2 tablespoon olive oil
Instructions
  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.
Notes
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.

2 Comments

  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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