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Herb Cranberry Stuffing w/ Garlic Herb Butter Roast Turkey

Turkey Basted in Roasted Garlic Sage Butter with Herb Cranberry Stuffing. A simple herb and cranberry stuffing in a deliciously juicy roasted garlic and herb butter roasted turkey.

Herb Cranberry Stuffing with Garlic Herb Butter Roasted Turkey

Herb Cranberry Stuffing with Garlic Herb Butter Roasted Turkey

Here in Newfoundland, we roast our turkeys pretty simply and the vast majority of households will have the sane traditional summer savoury stuffing which we call “dressing”. This recipe uses Newfoundland savoury dressing as a base to build from. I do love that stuffing too but it’s always nice to change things up a little so things don’t get boring at the dinner table.

That’s especially true for holidays like Thanksgiving or Christmas although at our house we don’t restrict turkey to just the special occasions like the Holidays. It’s actually our family’s favourite roast Sunday dinner that we have every few weeks at least. Sometimes we just roast a turkey to have the leftovers or just to serve with some roasted vegetables that are done in the oven at the same time.While some families might think it’s a bit of a production to have a roast turkey dinner, we kind of think it’s pretty simple and everyday. Plus think of all the things you can do with all those leftovers! It’s practically 3 days of menu planning from one bird.

Summer savoury may be hard to find in your neck of the woods but any mild herb can be used. Basil, oregano or marjoram are good options.

Find more of my leftover turkey ideas by clicking this link to 22 of my favourites!

Some wild cranberries from the barrens around Newtown, Bonavista Bay that came from my father in law Len was the inspiration for this particular stuffing version. In Newfoundland, stuffing is bread crumb based. Sausage stuffing for example was something that I never encountered until into my twenties! I still prefer the bread based stuffing recipes but nowadays, I like to use bread cubes rather than crumbs for easier handing and I also love to add toasted nuts and chopped dried fruits to the mix on occasion.

Herb Cranberry Stuffing with Garlic Herb Butter Roasted Turkey

Herb Cranberry Stuffing with Garlic Herb Butter Roasted Turkey

This one uses the tart pop of cranberries to add flavour and interest to the dressing with a particularly delicious result in combination with some of my favourite herbs. Use fresh if you like but dried herbs are also perfectly delicious in this easy recipe.

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You’ll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Chicken Recipes Category.

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Turkey Basted in Roasted Garlic Sage Butter with Cranberry Herb Stuffing
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Turkey Basted in Roasted Garlic Sage Butter with Cranberry Herb Stuffing - A simple herb and cranberry stuffing in a deliciously juicy roasted garlic and herb butter roasted turkey.
Course: Dinner
Author: Barry C. Parsons
  • 10 lb turkey
  • 4 cloves roasted garlic
  • 1 cup salted butter softened
  • 1 tsp ground sage
  • 1/2 tsp freshly ground black pepper for the flavoured butter
  • salt and pepper to season
For the Cranberry Herb Stuffing
  • 8 cups day old baguette cut in small cubes
  • 4 tablespoons summer savoury
  • 1 tsp ground sage
  • ½ tsp ground thyme
  • ½ tsp black pepper
  • ½ cup butter
  • 2 cloves minced garlic
  • 1 small red onion finely diced
  • 1 cup fresh or dried cranberries
  • ½ cup chicken stock
  • ½ cup toasted chopped almonds optional
  1. Wash the turkey and season inside and out with salt and pepper.
  2. Carefully loosen skin from the breast, thighs and legs of the turkey by sliding your fingers between the skin and meat.
  3. Roast the garlic cloves with a dash of olive oil, salt and pepper in an aluminum foil pouch in a 350 degree F oven for about 30 minutes.
  4. Blend together the butter, sage and roasted garlic.
  5. Push the flavoured butter between the skin and turkey meat. Pat the surface of the skin to evenly distribute the butter over the meat.
  6. Stuff the turkey, truss it and open roast for about 2 ½ hours (at 375 degrees F for a half hour, then reduce the temperature to 350 F) until a meat thermometer registers 185 degrees F when inserted into the middle of the thickest part of the breast and thigh meat. I sometimes
  7. Let the turkey rest for a minimum of 15 minutes before carving.
For the Cranberry Herb Stuffing
  1. Sauté the onions and garlic in the butter over low heat until the onions are tender.
  2. Toss well with all the remaining ingredients.
  3. Use as a stuffing for poultry or cook in a covered casserole dish at 250 degrees F for about ½ hour to 45 minutes.
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Recipe Rating

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Jennifer Graham

Monday 13th of October 2014

Making this now, but an missing the oven temp for the turkey?

Barry C. Parsons

Monday 13th of October 2014

Sorry, That was a copy and paste error when I was reformatting the recipe for Ziplist. The recipe has now been updated. I generally like to roast at a hotter temperature for the first half hour or so to seal the skin well. 375 F or even 400 F for a larger turkey. This helps keep the breast meat in particular, more juicy. I then roast at 350 for the remaining time. Don't forget to let the turkey rest. That's more important than a lot of people realize. Happy Thanksgiving if you are in Canada! Barry.

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