Stuffed Turkey Recipe

Cranberry Orange Stuffed Turkey

Present a picture-perfect turkey with this recipe, filled with cranberry and orange bread stuffing, to complete the perfect Thanksgiving or Christmas dinner.

45 min. prep time
15 servings
151 Rating



3 cups fresh or frozen cranberries
3/4 cup sugar
1 1/2 cups orange juice
1 (14 1/2-ounce) (8 1/4 cups) package herb seasoned cubed stuffing mix
1 cup Land O Lakes® Butter, melted
6 ribs (3 cups) celery, sliced 1/2-inch
2 medium (1 cup) onions, chopped
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon allspice


1 (18- to 22-pound) fresh or frozen turkey, thawed


1/2 cup orange juice
2 (10-ounce) packages frozen cranberry-orange sauce


Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves (9 to 11 minutes); cool 15 minutes.

Meanwhile, combine all remaining stuffing ingredients in large bowl. Stir in cranberry mixture.

Heat oven to 325°F. Stuff turkey with stuffing. Place turkey on rack in roasting pan. Bake as directed on turkey package or approximately 5 to 6 hours. (Meat thermometer should read 180°F in thigh.)

Meanwhile, combine all sauce ingredients in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes). Loosely cover turkey with aluminum foil if browning too quickly. Serve sauce with turkey.

Recipe Tip

To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish. Bake, uncovered, for 60 to 70 minutes or until celery is tender.

Nutrition Facts (1 serving)

Calories: 870

Fat: 31g

Cholesterol: 395mg

Sodium: 730mg

Carbohydrates: 40g

Dietary Fiber: 3g

Protein: 104g

Recipe #7868©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

We used this recipe without the sauce. Everyone enjoyed it and I recieved a call this year for the recipe! So it was well remembered.

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One of my favorite parts of the Thanksgiving meal is my husband’s homemade cranberry sauce. It’s a tart and sweet sauce, with hints of orange zest and brown sugar. I always have him make twice the amount needed because I love having leftovers. This year, I decided that rather than serving it alongside leftover turkey and mashed potatoes, I was going to try something new. We still have guests lingering the day after Thanksgiving, so what better way to ease the turkey “hangover” than with homemade sweet rolls for breakfast? More ...

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