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Apple Pecan Stuffed Turkey BigOven - Save recipe or add to grocery list Yum
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Rating: 0
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Course Main Dish
Cuisine American
Prep Time 1.5 hours
Cook Time 5 hours
Passive Time 3.5 hours
Course Main Dish
Cuisine American
Prep Time 1.5 hours
Cook Time 5 hours
Passive Time 3.5 hours
Votes: 0
Rating: 0
Rate this recipe!
  1. Make sure turkey is fully defrosted. I prefer a fresh young bird at around 22-25 pounds. Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity. Pat dry with paper towel.
  2. Lightly pack neck cavity with Apple Pecan Dressing: and then secure skin to bottom of turkey with short wooden or metal skewers.
  3. Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil. I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.
  4. Lightly pack neck cavity with Apple Pecan Dressing: and then secure skin to bottom of turkey with short wooden or metal skewers.
  5. Lightly pack bird cavity with Apple Pecan Dressing: (or another of your choice). Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.
  6. Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy). Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting. Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.
  7. Sprinkle top of turkey with Paprika which will help with an even browning. Evenly season entire outside of turkey with remaining season mix.
  8. Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible. Crunch up a little foil and place over the dressing so that it does not burn. You will remove this foil later to allow for some browning.
  9. Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly. I use the extra large foil size. I use the heavy duty 18" foil so that it easily covers the entire pan.
  10. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird. Baste turkey with pan dripping once every hour while cooking. I usually add the chicken broth at the first stage of basting.
  11. If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.
Recipe Notes

I used a Fresh Young Jenny-O Turkey at 22 pounds for Thanksgiving 2011. It was so juicy and tender. There was no need to add butter for this bird. I had to remove one cup of butter from the basting reserves when making the gravy.

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Apple Pecan Rice & Bread Turkey Stuffing

Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.


18 Servings


    • 1 cup unsalted butter
    • 1/2 cup mild onions ; chopped into small pieces
    • 1/2 cup celery ; chopped into small pieces
    • 1 cup Basamati rice
    • 1 1/2 cup chicken broth
    • 1 pinch saffron ; optional
    • 1 teaspoon ground sea salt ; or to taste
    • 1/2 teaspoon Cavendars Greek Spice ; or substitute poultry seasoning
    • 1 pound bread stuffing ; cubes/seasoned
    • 1/2 cup mushrooms ; canned/drained & chopped into small pieces
    • 2 smal granny smith apples ; chopped into 1/4″ pieces
    • 1/2 cup pecans ; chopped, can substitute slivered almonds
    • 2 cups chicken broth ; substitute Knorrs Vegetable cubes in water for Vegetarian


      1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt, and Cavendars Spice. Bring to a boil. Cover pan tightly, lower the heat to maintain in a slow boil and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.

      2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

      3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

      (If prepared the day before: place 1/2 of dressing in a one-gallon bag and the remaining in a baking dish. Refrigerate until the following day.)

      4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

      5. Place any remaining stuffing in a covered clay baking crock. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

      6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

      7. Serve hot in baking dish.

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Mom’s Guarding the Nest

It’s fairly early this morning and mom Morning Dove is on the nest keeping the eggs warm.  It’s 77 Fahrenheit so there is not a lot of morning chill.  Carefully I crept up to take a picture and she was tolerant for about 2-3 minutes as I snapped a few images with my iPhone 10.  I’m surprised how well it takes pictures.  Finally, she lost her patience with the intruder, me, and flew off so as not to bring too much attention to the nest.

Over time she will get used to me and learn to trust my presence.  Hopefully, she will.  The last nesting mom would let me get very close to the nest without worry. after a time.


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Morning Doves Nest

It has been a long time since we have had Morning Doves nest at eye level or even close to eye level. This nest appears as though it is in our oleanders but not. The nest is strategically place atop a horizontal 14 foot ladder normally used for painting. Gus is not going to use that ladder this season until the eggs have hatched and the babies have gained their wings for flight. This is such a joy to me as many years back I had a Morning Dove in a tree in the backyard two years in a row with thriving babies. I’ve posted those pictures which are so much fun.

Mom over time trusted me. However, the tree was lost during heavy winds and the dove abandoned the site. If you have not heard Morning Doves in the early morning it is a delightful cooing sound that warms your heart. I hope this new mom will gain trust in me like my previous one.

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Tomatoes are Thriving

I will have some cherry tomatoes soon thanks to AeroGarden.  They are doing much better than the strawberries.  Only have two strawberry plants left… wahhhh…I think I may have killed them.  But the tomatoes area thriving.  Thanks, Dad, for your inspiration.  I loved that you always brought me tomatoes when you came to visit me.  I can still see in my mind how you would go into your garden and check your corn, tomatoes and sweet peas.  You never thought you could grow sweet peas and that was because your young trouble makers were eating them right off the vine.  I still love eating sweet peas to this day and remember fondly of you when I do.  But, today and forever your tomatoes will be my favorite!

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Lunch Today – Grilled Veggie Soup with Turkey

I’m on a soup kick because my husband will not eat soup unless its clam chowder or French Onion soup.  At lunch is my chance to try something different.  I’m still using up that leftover turkey but didn’t want to make exactly the same soup.

Today I grilled up the vegetables on the indoor grill.  You could grill outdoors or sear in a hot skillet.  Cast iron would work nicely, or maybe sear in a wok.

Put about 3cups turkey broth and as much turkey as you desire into a medium size saucepan.  Salt and pepper to taste.  Heat over medium heat.

The vegetables on the grill.  
one small baby red sweet pepper
one small potato peel then quarter
one-fourth onion separate out the sections so they lay curve side down on the grill
one section of carrot about 5 inches long and 1/2 inch wide so that it stays on the grill

Cook until they get sear marks and begin to get tender.  Then cut accordingly and add to the broth.  Cut the cut into bite-size pieces and add to the broth.  Remove the top of the pepper and seeds.  Dice the onion and pepper and add to the soup.  Lastly cut the carrot on a diagonal about 1/8 inch thick.

The soup will cook for 20-30 minutes until the potatoes are completely tender.  As the potatoes cook they will absorb broth so make sure to watch and add more broth as necessary.  Mine cooked down so that it was a thickened broth.  Add as much broth as you desire.

I thought I had enough soup that I wouldn’t be able to eat it all, but NO and ate every last drop.  Though I did share a few bits with my Yorkie, Gismo.  She liked the soup too.




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Lunch Today – Turkey Vegetable Soup

I’m still on my healthy eating path to reaching several goals; better food menu for healthy eating, losing weight (a few more pounds) and exercising to have more muscle tone.  There it is.  The reason for coming up with this variety of Turkey Soup.  It’s the first time I’ve made it and didn’t use a recipe.   It was invented by thinking of other dishes I’ve made and how to adapt them without rice or noodles.

This soup is an Asian version of Turkey Soup.  Normally I would add a ton of noodles and thicken with flour.  This time, I started with Turkey Stock that was from the roast turkey breast leftovers earlier this week.  For a single serving: start with 1 tablespoon olive oil in a small pan and bring to medium heat.  Add chopped onion, slivered carrot, zucchini slices and chopped baby bell peppers.  Sauté until tender.  Add potsticker sauce (hoisin sauce) and cornstarch sprinkled to thicken.  This could be used as a sauce over meat, but I used it to create a soup base.  Add turkey stock to fill the pan to as much soup as your desire.  Continue to add cornstarch until desired thickness.  Add chunks of cut up turkey and simmer until thickened and the cornstarch is cooked.  Season with salt and pepper to taste.  Pour into serving bowl and enjoy.  Or, if in a hurry, just eat from the pan. 😀