Entree: United States – Midwestern United States (Iowa) – Iowa Turkey and Dressing

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 45 min

Additional 30 min

Total 3 hrs 45 min

Ingredients

- 1 whole turkey, 10–12 lb (4.5–5.4 kg), usable meat approx. 6–8 lb (2.7–3.6 kg)
- 2 tsp (10 g) kosher salt, plus more for seasoning
- 1 tsp (5 g) freshly ground black pepper
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 1 large onion, quartered (about 10 oz / 280 g)
- 2 stalks celery, roughly chopped, plus extra for dressing (about 6 oz / 170 g)
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 6 sprigs fresh sage

Dressing
- 10 cups (approx. 500 g) day-old white sandwich bread, crusts removed and cut into 1-inch (2.5 cm) cubes
- 6 tbsp (85 g) unsalted butter
- 2 cups (300 g) yellow or sweet onion, finely chopped (about 1 large onion)
- 1 1/2 cups (150 g) celery, finely chopped (about 3–4 stalks)
- 2 cloves garlic, minced (about 8 g)
- 2 tbsp (8 g) fresh sage, chopped (or 2 tsp / 2 g dried sage)
- 1 tbsp (4 g) fresh thyme leaves, chopped (or 1 tsp / 1 g dried)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 large eggs, beaten
- 3 to 3 1/2 cups (720–840 ml) turkey or chicken stock, warm
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper

Giblet/Dripping Gravy
- Giblets and neck from turkey (if available), about 8 oz (225 g), or omit if not included
- 1/2 cup (120 ml) pan drippings, strained (use more stock if needed)
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) turkey or chicken stock, warm
- Salt and pepper to taste

Vegetable Sides (complete the entree)
- 1 lb (454 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) green beans, trimmed
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- Salt and pepper to taste
- 2 tbsp (8 g) chopped parsley for garnish (optional)

Instructions

Short Description:
Roasted turkey served with a classic Midwest bread-based dressing seasoned with sage, celery, and onion, accompanied by roasted carrots and green beans and finished with pan gravy. This is a straightforward Iowa-style main course built to feed a family with comforting, herb-forward flavors.

Regional Notes:
Iowa Turkey and Dressing emphasizes a bread dressing (rather than cornbread) seasoned prominently with sage and simple aromatics, often baked separately from the bird. The preparation is plainspoken and hearty, reflecting Midwestern home cooking: roasted turkey juices and pan drippings are used for a straight-forward gravy, and modest roasted vegetables round out the plate.

1. Two hours before roasting, remove turkey from refrigerator to come toward room temperature. Preheat oven to 325°F (165°C). Position a rack in a large roasting pan.
2. Pat turkey dry with paper towels. Rub softened butter under and over the skin (reserve 1 tbsp for vegetable finishing). Season cavity and exterior with 2 tsp kosher salt and 1 tsp black pepper. Stuff the cavity loosely with quartered onion, chopped celery, lemon halves, rosemary, thyme, and 2 of the sage sprigs.
3. Tie legs with kitchen twine and tuck wings under. Place turkey breast-side up on the rack in the roasting pan. Add about 1 cup (240 ml) water or stock to the bottom of the pan to prevent drippings from burning.
4. Roast uncovered at 325°F (165°C). Plan for about 13–15 minutes per pound as a guide; for a 10–12 lb bird this is ~2 1/4 to 3 hours. Begin checking internal temperature about 30 minutes before the shorter estimate. The turkey is done when the thickest part of the thigh reaches 165°F (74°C). Baste once or twice with pan juices during roasting if desired.
5. While turkey roasts, prepare the dressing. In a large skillet over medium heat, melt 6 tbsp (85 g) butter. Add chopped onion and celery and cook until softened and translucent, about 8–10 minutes; stir in garlic and cook 1 minute. Add fresh sage, thyme, and parsley, stir to combine and remove from heat.
6. Place cubed bread in a very large bowl. Toss warm sautéed vegetables and herbs with the bread. Add beaten eggs and 2 cups (480 ml) warm stock and stir. Add additional stock as needed to moisten—dressing should be moist but not soupy; total 3 to 3 1/2 cups (720–840 ml) stock usually works. Season with 1 tsp kosher salt and 1/2 tsp pepper, taste and adjust.
7. Transfer dressing to a buttered 9x13-inch (23x33 cm) baking dish, cover with foil, and bake in the oven alongside the turkey during the last 35–45 minutes of the turkey's cooking time (or bake at 350°F / 175°C for 30–40 minutes if oven space differs). Remove foil for the last 10–15 minutes to brown the top.
8. Prepare vegetables during the last 30–40 minutes of turkey roasting. Toss carrots with 1 tbsp (15 ml) olive oil, salt and pepper on a sheet pan; roast at 400°F (205°C) for 20–25 minutes until tender and lightly caramelized. Toss green beans with 1 tbsp (15 ml) olive oil, salt and pepper and roast for 12–15 minutes at 400°F (205°C) until bright and slightly blistered. Alternatively, steam or blanch green beans and finish in butter.
9. When turkey reaches 165°F (74°C), remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes to redistribute juices.
10. While turkey rests, make the gravy. If you saved giblets and neck, place them in a small saucepan with 2 cups (480 ml) water, bring to a simmer and cook 30 minutes; strain and reserve stock. Pour pan drippings through a fine sieve into a measuring cup; skim fat if desired, reserving about 1/2 cup (120 ml) drippings. In a medium saucepan over medium heat, melt 2 tbsp (28 g) butter, whisk in 3 tbsp (24 g) flour and cook 1–2 minutes until golden. Whisk in reserved drippings and 2 cups (480 ml) warm stock (use giblet stock if made), bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
11. Carve turkey: remove legs and thighs, slice breast meat across the grain. Arrange slices on a platter and garnish with remaining fresh sage leaves if desired. Rewarm dressing briefly if needed.
12. Plate each serving with carved turkey, a generous scoop of dressing, roasted carrots and green beans, and ladle gravy over turkey and dressing. Sprinkle chopped parsley over vegetables for color, if using. Serve hot.