• Home
• Pastry
• Dinners
• Soups
• Salads
• Holiday Recipes

My Turkey Stuffing

Makes enough for a 15 to 18 lb turkey

4 quarts day old bread cubes
1 cup turkey diced (from the neck etc.)
3 ribs of celery diced
1/2 cup diced onion
1 1/2 tsp salt
1/2 tsp pepper
3 T butter
1 cup water or turkey broth
2 eggs beat well

Saute the celery and onions in the butter. Stir into the bread cubes. Pour on the broth and lightly stir till moistened. Stir in the beaten eggs. Fill cavity lightly (Do not pack) to prevent stuffing from becoming gummy. Note: Also stuff it in the front where the neck was.

Turkey Walnut Stuffing

12 cups day-old bread, cut into 1/2-inch cubes
4 1/2 cups chicken stock
2 sticks celery, finely chopped
1 onion, peeled and finely chopped
2 large eggs
1/2 cup walnuts, chopped

Preheat oven to 350 F. Melt the butter in a large frying pan over medium heat. Then add the celery and onions and cook for about 5 minutes. Put all the ingredients into a large bowl and mix well. Use your (washed) hands if necessary! Transfer the stuffing into a 9" x 13" buttered baking pan and cover it with aluminum foil. Bake for 20 minutes, then remove the foil, raise the oven temperature to 400 F, and bake for another 20 minutes. The stuffing is done when the top is brown and crisp. After the turkey is fully roasted, stuff the stuffing into it and serve. Any leftover stuffing can be served as a side dish.
Stuffing Recipe from 1994

Mushroom Bread Stuffing (casserole)

1 c. chopped onion
1 (4oz) can sliced mushrooms, drained
1/2 c. melted butter
1/2 c. soft bread cubes
1/4 c. minced parsley
1 tsp. sage
1/4 tsp. pepper
1 - 10 1/2 oz can cream mushroom soup
1 Tbsp. milk

Saute onion and mushrooms in 1/4 cup melted butter. Toss together bread, parsley, sage, pepper, 1/4 cup butter and sauteed vegetables.

Stir soup and add to mixture. Place in greased 2 quart casserole and sprinkle with milk. Bake at 350 for 35 minutes or until brown.

See this Mushroom Stuffing recipe

Cornbread Stuffing

Toss together 3 cups slightly dry bread cubes, 5 cups coarsely crumbled cornbread, 1 teaspoon poultry seasoning, 1 teaspoon salt, and dash of pepper. Cook 1 cup finely chopped celery and 1.2 cup finely chopped onion in 1/2 cup butter or margarine till tender but not brown; pour over bread. Add 2 beaten eggs and toss lightly to mix. Moisten with 1/4 cup chicken broth or water, and toss to mix. Makes enough stuffing for a 10 lb turkey.

See Turkey Cooking Chart