Roast Turkey with Sage Stuffing and Gravy Recipe

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Roast Turkey with Sage Stuffing and Gravy
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  1. In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes.
  2. Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well. Add the heated stock and the salt and pepper and stir to combine well.
  3. Heat oven to 350º.
  4. Rinse the turkey well with cold water and pat dry. Rub the turkey all over with the oil or butter, then season liberally with salt and pepper. Set aside.
  5. Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a roasting pan large enough to hold the turkey.
  6. Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits in the top. Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2 hours for a 12-pound bird (the bag allows the turkey to cook faster than with regular roasting). To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done when the thermometer reads 180º. If the turkey is done, let rest for 15 minutes. Cut open the top of the bag, place the turkey on a platter, and set aside, Remove stuffing.
  7. Pour the drippings and juices into a gravy separator, let them settle, then pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid, then, in a medium saucepan over high heat, bring to a boil. Whisk together the remaining flour with 1/2 cup warm water until smooth and add to the boiling stock. Continue whisking until smooth and bubbling. Add the Madeira, reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasoning to taste with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1691.23 Kcal (7081 kJ)
Calories from fat 824.01 Kcal
% Daily Value*
Total Fat 91.56g 141%
Cholesterol 598.96mg 200%
Sodium 2050.56mg 85%
Potassium 1946.9mg 41%
Total Carbs 48.46g 16%
Sugars 4.11g 16%
Dietary Fiber 2.17g 9%
Protein 169.67g 339%
Vitamin C 8.4mg 14%
Vitamin A 0.1mg 2%
Iron 8.3mg 46%
Calcium 142.4mg 14%
Amount Per 100 g
Calories 173.15 Kcal (725 kJ)
Calories from fat 84.36 Kcal
% Daily Value*
Total Fat 9.37g 141%
Cholesterol 61.32mg 200%
Sodium 209.94mg 85%
Potassium 199.33mg 41%
Total Carbs 4.96g 16%
Sugars 0.42g 16%
Dietary Fiber 0.22g 9%
Protein 17.37g 339%
Vitamin C 0.9mg 14%
Iron 0.8mg 46%
Calcium 14.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41
  • 44

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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