Butterflied Roasted Turkey with Butternut Squash Stuffing Recipe

Ingredients

• 4 tablespoons unsalted butter (1/2 stick)
• 4 medium celery stalks , medium dice
• 2 medium yellow onions , medium dice
• 2 teaspoons coarsely chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1 (1-pound) loaf day-old unsliced bread , such as French or Italian, cut into 1-inch cubes
• 1 medium butternut squash (about 3 pounds), peeled and cut into large dice
• 4 tablespoons unsalted butter (1/2 stick), at room temperature
• 2 tablespoons Dijon mustard
• 1 teaspoon coarsely chopped fresh thyme leaves
• 1 1/2 teaspoons kosher salt , plus more as needed
• 1/2 teaspoon freshly ground black pepper , plus more as needed
• 1 (12- to 15-pound) natural turkey

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Celery Stalks	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.