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Name of Event

Thanksgiving USA

Cuisine From



Moist roast turkey enhanced with herbs and cornbread stuffing (gluten free)


Yield 10-12 servings
Preparation time 30-35 minutes + 15 minutes stuffing
Cooking time Turkey 3 hours Stuffing 1 hour
Main Ingredient Turkey



  • 1 10-12-pound turkey
  • 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
  • 2 tablespoons canola, oil
  • 2 tablespoons butter (room temperature)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
  • 3 cups water, plus more as needed


  • 3 tablespoons unsalted butter 
  • ½ cup dried cherries or cranberries
  • 1 medium red onion, chopped
  • 2 stalks celery, trimmed and chopped
  • 2 cloves garlic, minced
  • 1 pound chorizo or fresh pork sausage, casing removed and sausage crumbled
  • 4 cups prepared cornbread#,  cubed (gluten-free or with gluten), coarsely crumbled 
  • 1 ½ teaspoon fresh thyme leaves (removed from about 8-10 medium sprigs)
  • 1 tablespoon fresh sage leaves, diced (approximately 10-12 medium-large sage leaves)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 egg, beaten
  • 1 cup low-sodium/Salt reduced Chicken Broth/Stock

#The recipe can be made gluten-free or with gluten based on the type of cornbread used.



  1. Position a rack in the lower third of the oven; preheat to 475°F.
  2. Remove giblets and neck from turkey cavities and reserve for making gravy.
  3. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey and onto the breast meat.
  4. Combine about 2 teaspoons of the mixed herbs to the butter. Gently lift skin from the breast area being careful not to rip the skin. Gently insert the butter/herb mixture and rub onto breast area.
  5. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  6. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
  7. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
  8. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.


  1. Preheat oven to 350 F
  2. In a large, ovenproof skillet, melt the butter over medium-high heat.
  3. Add the cherries/cranberries, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Cook until the  onions  become translucent and begin to brown.
  4. Add the chorizo and brown for 2-3 minutes
  5. Add the sage and thyme. Saute for 1-2 minutes until the herbs become fragrant.
  6. Add the cornbread, salt and pepper. Mix well to combine all ingredients evenly.
  7. Add the egg and mix again.
  8. Pour the chicken stock evenly over the cornbread mixture. Pour the broth evenly over the cornbread mixture.
  9. Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately.
  10. Additional chopped sage and thyme can be added to garnish the dressing.

The stuffing can be combined on the stove top into a buttered casserole dish to complete cooking in the oven and then served with the rest of the meal.

For more Thanksgiving recipes, incuding gluten free visit our Thanksgiving Ideas Page