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Melody Thomas Scott's Fresh Mushroom Stuffing And Savory Turkey Recipe Follow Melody's instructions for the perfect main dish at your holiday table!
Posted on Dec 22, 2016 02:10pm

Fill up your plate with this delectable mushroom stuffing and turkey recipe from The Young and the Restless' Melody Thomas Scott. With bacon, sage, and corn bread, this savory main dish is sure to become a staple at your family holiday gatherings.

Melody Thomas Scott's Fresh Mushroom Stuffing And How To Cook The Perfect Holiday Turkey

Stuffing Ingredients:

1 10 oz. package cornbread mix
10 cups dry bread crumbs
10 slices bacon
3 cups fresh mushrooms, sliced
1/2 cup chopped celery
1/2 cup chopped onion
2/3 cup water
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon dried crushed marjoram
1/2 teaspoon dried crushed thyme
1 can cream of mushroom soup

Stuffing Directions:

  • Prepare corn bread mix using package directions
  • Cool and crumble
  • Toss bread crumbs in large bowl and set aside
  • In skillet, cook bacon until crisp
  • Remove bacon, reserving bacon drippings in skillet (very important!)
  • Add mushrooms, celery, and onion to same skillet
  • Cover and cook about 10 minutes
  • Crumble bacon into bread mixture
  • Add vegetable mixture with pan juices and remaining ingredients and mix lightly
  • This makes 10 cups or enough for an 18–20 pound turkey
  • If, after stuffing bird, you have leftover stuffing, bake at 325 degrees for 45 minutes
Turkey Directions:

Note: I always cook the turkey in a turkey bag, as it makes it much juicier. Cook with the breast-side down. Also, purchase a large hen, as they're much juicier than a Tom. You can do a lot of these steps a day or two before serving.
  • If you're using a turkey bag, flour the bag with a few tablespoons of flour
  • Shake it as to cover the entire inside of the bag
  • Put whole stalks of celery (4–5) and onion slices (6–7) at the bottom of the bag
  • Carefully place the turkey on top of the vegetables
  • Twist accompanying tie on the bag
  • Then (very important) slash about 6 one-inch slits into the bag, careful not to knick the turkey—no basting!
Note: For newcomers, after the turkey is in the bag, place on removable roasting rack in the roasting pan with legs closest to the oven door. When legs are easily pliable, the turkey is done.

Roasting Chart:

Always preheat the oven to 325

Cooking time is based on turkey removed from refrigerator 45 minutes to an hour before placing in oven

8–12 pounds——————2 1/2–3 hours
12–16 pounds——————3–3 3/4 hours
16–20 pounds——————3 3/4–4 1/2 hours
20–24 pounds——————4 1/2–5 1/2 hours

Roasting Directions:
  • Remove bird from oven 45 minutes before you plan to serve
  • Let it sit in the bag and it will get even juicier
  • Have serving platter out and ready—there are several turkey-handling devices on the market to assist you in transferring hot bird to platter
  • Garnish with parsley, oranges, apples, anything bright and colorful—be creative!
Note: I've learned from experience that if you have any men in your household, you'll want to cook much more bacon than you need! Men have a way of circling the kitchen and grabbing just one piece of bacon. Then, they do it again—and again! I've taken to cooking and then hiding the bacon I need for the stuffing. That way, they can gobble up as much bacon as they want without you being the bad guy. But, hide it well. I actually hide it in another room entirely!

Enjoy!



More Recipes From Y&R Stars:
Eileen Davidson's Cauliflower And Broccoli Flan With Spinach Bechamel
Melissa Ordway's Christmas Sugar Cookies
Christel Khalil's Death By Chocolate Recipe

Watch The Young and the Restless weekdays on CBS and CBS All Access.