Thanksgiving Style Turkey with Stuffing Recipe

  • 1 whole turkey 15-20 lbs thawed
  • kosher salt
  • pepper
  • paprika
  • olive oil
  • 1 tablespoon olive oil
  • 2 onions, diced
  • 4 stalks celery, diced
  • 4 carrots, diced
  • 2 zucchini, diced
  • 1/2 pound mushrooms, sliced
  • 1 box whole wheat matzoh, crumbled into 1/4 inch fragments
  • 4 tablespoons chicken consommé
  • 4 cups boiling water
Preheat oven to 350 degrees (or convection roast at 300 degrees)

In a frying pan, sauté onions in oil until translucent. Add remaining vegetables and sauté until just soft. Set aside.

In a large bowl, mix water and consommé. Add matzoh. (Matzoh should be soggy; if not, add more water.) Stir in sautéed vegetables and mix until evenly combined with matzoh.

Place turkey in a roasting pan coated with non-stick spray. Stuff with stuffing. Remaining stuffing can be placed around turkey in pan. Coat turkey with a brush of olive oil, and rub in salt, pepper, and paprika. Roast, covered, for 4 hours (may need longer depending on weight of turkey; check periodically). At the 2 hour mark, remove pan, baste turkey, and return to oven, covered.

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