How To Make Turkey Stuffing
Whether you call it “stuffing” or “dressing,” what’s not to love about turkey? Everyone knows that the turkey stuffing is the best part of a turkey dinner and is one of my favorite dishes for Thanksgiving dinner. Do not be afraid of making turkey stuffing or dressing (whatever your region of the county calls it). It is so easy to prepare. Also be creative – add your family’s favorite ingredients.
The below recipe is a only a guideline for making your turkey stuffing. Depending on your family's taste, add or delete ingredients (onions, celery, mushrooms, and or nuts) to make to your liking. Be creative!
- 1/4 cup butter or margarine
- 1 large onion, chopped
- 2 cups celery, chopped
- 1 pound mushrooms, fresh and sliced
- 1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10 to 12 cups)
- 1 egg, beaten
- 1 to 2 cups chicken stock or stock from the turkey giblets
- 1 cup walnuts or pecans, chopped
- Salt and freshly-ground pepper to taste
- Sage, dried and crushed, to taste
- Thyme, dried and crushed, to taste
Making Giblet Stock: To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
What are giblets? A whole raw turkey is usually packaged with the giblets (sometimes sealed in a bag in the body cavity). The giblet bag in the turkey you buy usually includes the heart, liver, gizzard (a part of the turkey’s stomach), and neck. Giblets are those extra parts of the turkey you do not roast on Thanksgiving, but cook separately and use in your stock or gravy preparation. Check out how to make Perfect Turkey Giblet Gravy.
Important – whether you are using the giblets or not, remember to take them out of your raw turkey.
Making Turkey Stuffing: In a large pot (large enough to hold all the prepared stuffing) over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; saute until soft.
Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
Proceed to stuff turkey in your usual way. NOTE: Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely - about 3/4 cup of stuffing per pound.
Check out Advice on Stuffing a Turkey Safely.
Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees F.
To cook your stuffed turkey, check out Guidelines For Roasting a Whole Turkey.
Makes enough to stuff a 20-pound turkey
Grandma’s Oyster Dressing
This oyster dressing must be served as a side dish and not as a turkey stuffing in the turkey.
Sweet Onion Cornbread Stuffing
This wonderful cornbread stuffing will delight your family and friends. It is easy-to-make and so delicious! Use it as a great stuffing alongside of your poultry dishes.