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Roasted Turkey With Matzoh Stuffing And Potatoes

By: Sharon Matten January 06, 2022
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Servings: 1


  • 1 large Turkey, defrosted, cleaned and dried
  • 1 box matzohs, crunched in a large bowl or pot
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 3 stalks celery, sliced
  • 1 pound mushrooms, sliced
  • 2 tablespoons oil
  • 1 large egg, lightly beaten
  • 2 cups chicken stock (or more)
  • 6 potatoes, (peeling is optional), sliced 1 1/2 inches thick
  • garlic powder, onion powder, paprika, any other spices you love.
  • Non-stick vegetable spray
  • Cooking twine


  1. Preheat oven to 350° F for conventional ovens, 325° F on “convection roast” for convection ovens.
  2. Spray a large roasting pan with the non-stick vegetable spray.
  3. Place sliced potatoes on the bottom of the pan.
  4. Place the turkey on top of the potatoes.
  5. Heat the oil in a large skillet.
  6. Add the onions, celery, and carrots and sauté until soft.
  7. Add the mushrooms and sauté until cooked through.
  8. Add the vegetables to the crunched matzoh.
  9. Mix to combine.
  10. Add the chicken stock.
  11. Mix until the matzoh is softened.
  12. Add additional stock if necessary.
  13. Add the egg to the matzoh mixture, and stir until thoroughly combined.
  14. Stuff the bird with the prepared stuffing.
  15. Tie the legs of the turkey together with the cooking twine.
  16. Spray the outside of the bird with non-stick vegetable spray.
  17. Sprinkle spices on top of the turkey.
  18. If cooking in a conventional oven, cover with foil, if using a convection oven bake uncovered for 15 minutes per pound.
  19. You can check if the turkey is done by inserting a cooking thermometer in the meatiest part of the leg.
  20. The temperature should register 170° F.
  21. If you like a crispier skinned turkey, remove the foil during the last 30 to 40 minutes of baking.
  22. Remove stuffing from cavity.
  23. Slice and serve with pan juices.



  • Remove stuffing from turkey before storing if preparing the turkey in advance.

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