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  • Brined Sage Turkey with Mushroom Stuffing

Brined Sage Turkey with Mushroom Stuffing

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22 servings

Watch this how-to video to see how easy it is to brine a turkey—and make a delicious mushroom stuffing while you're at it.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Melt 2 Tbsp. butter in large skillet on medium heat. Add vegetables; cook and stir 10 min. or until onions and celery are crisp-tender.
  • Add hot water and remaining butter to stuffing mixes in large bowl; stir just until moistened. Chop 1/4 cup sage. Add to stuffing with vegetables; mix lightly.
  • Free turkey legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Place remaining sage leaves on meat under skin. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Place turkey, breast-side up, on rack in roasting pan. Brush with dressing. Cover loosely with foil to prevent over-browning.
  • Bake turkey 3 hours 45 min. to 4 hours or until done (165ºF), uncovering after 3 hours. Let stand 15 to 20 min. before carving.


  • 22 servings

Nutritional Information

Serving Size 22 servings
Calories 400
% Daily Value
Total fat 19g
Saturated fat 7g
Cholesterol 125mg
Sodium 720mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 3g
Protein 41g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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