Roast Turkey with Sage and Mushroom Stuffing Recipe 

 Originally Written: November 9, 2011

By  Hanna Trafford

Last Updated on November 9, 2011 by Hanna Trafford

There is something very special about sage – for me anyway. Probably because that is the spice my grandma used for stuffing just about anything – chicken, pork, duck, goose…. It brings back memories of family dinners and good time. Try this recipe and maybe it will become a tradition for you:

Roast Turkey with Sage


1 whole turkey – about 12 lbs

Mushroom stuffing (recipe below)

  • 4 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 bunches of fresh sage – leaves separated from stems, stems saved
  • 2 tablespoons of butter, softened
  • Coarse salt and ground pepper


  1. Preheat oven to 350F with rack in lowest position
  2. Prepare and stuff the turkey
  3. If you have the turkey neck, cut it into pieces and combine in large roasting pan with carrots, onions and saved sage stems
  4. Set rack in pan, over vegetables and place turkey on rack, breast side up
  5. Rub turkey with butter and generously season with salt and pepper
  6. Pour 6 cups of water in bottom of pan, tent pan with foil
  7. Place in the oven
  8. Roast, basting every 30 minutes with pan liquids, until thermometer inserted in thickest part of tigh (avoiding bone) reaches 125F – that should take about 3-1/2 hours
  9. Remove foil, raise heat to 400F
  10. Continue roasting, basting occasionally, until thermometer reaches 170F – about 45 – 60 minutes
  11. Tent with foil again, if the turkey is browning too quickly and add more water if pan becomes dry
  12. Transfer turkey to a serving dish and cover with foil again

Mushroom Stuffing


  • 4 tablespoons of butter
  • 2 large onions, diced into ¾ inch pieces
  • 6 celery stalks, sliced crosswise, ¼ inch thick
  • Coarse salt and ground pepper
  • 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
  •  2 loaves of Italian bread (1 lb. Total) cut into 1 inch cubes and dried
  • 1 can – 14 oz. of chicken or vegetable broth
  • 1 cup of coarsely chopped parsley
  • 3 large eggs, lightly beaten


  1. Preheat oven to 400F
  2. Butter 8 inch square pan for extra stuffing
  3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
  4. Cook, tossing often until beginning to brown – 12-15 minutes

Hope you enjoy this recipe – please send me your comments, suggestions adn experiences, your input is welcomed and very much appreciated!

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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