*Serve with our Scrumptious Cranberry Sauce recipe- a homemade alternative to canned cranberries*


  • 1 turkey (size depends on how many you’ll be feeding)
  • 1 box regular stuffing mix (or according to size of turkey)
  • 4 Tbs butter or margarine
  • 1 medium sized onion
  • 3-4 stalks celery (chopped)
  • 1 bunch leeks (sliced)
  • Poultry seasoning (to taste)
  • Pinch of salt and pepper
  • White wine optional (enough to make stuffing moist- depends on individual results)


After thawing turkey, remove package of giblets and neck from body and/or neck cavity and rinse outside and body cavity very well with cold water only. Dry with paper towels as best as you can- inside and out. It does not need to be completely dry. Refrigerate. To Make Stuffing: In a sauce pan, heat butter or margarine and sauté onion and celery until tender. Add leeks and cook for approximately 10 minutes, or until tender. Combine cooked onion, celery, and leeks to dry stuffing mix. Lightly season with poultry seasoning , salt, and pepper, to your liking. Slowly pour white wine into mixture until moistened, should not take very much. Do not make stuffing too wet. To Stuff Turkey: Preheat oven to 350′. Remove turkey from refrigerator. Carefully stuff body and neck cavity, but do not pack tightly. (Do not stuff the turkey until you are ready to cook it as doing so could cause food poisoning.) Close body cavity with wire fastener. This will hold the legs and tail. Close and secure neck with a skewer through flap of skin. Create rolled ring of coiled foil for bottom of large throw away pan. This will keep the turkey from resting directly on the bottom of the pan. Place turkey, breast side up, onto foil ring. If wings touch side of pan, pin to body with skewers. Rub outside of turkey with a little butter to form a thin layer. Sprinkle turkey with salt and pepper. Cook turkey until it starts to drip. Reduce heat to 325 and cook for 4-4 ½ hours or until done- or 20 minutes per pound- depending on weight. Cut and serve hot with gravy and sides.