Stuffing Recipes for the HolidaysProbably the most memorable Thanksgiving I have had stuffing a turkey was when I lived in Minnesota.
It had snowed about 3 feet the night before, and the electricity went out. My friend and I were stuffing the turkey by flashlight! Fortunately, the stove was a gas stove.
I almost always make a sage dressing to stuff my turkey, but here's some other recipes too.
See a Turkey Cooking Chart
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 until moistened. Stir in the beaten eggs. Fill cavity lightly (Do not pack) to prevent stuffing from becoming gummy. Also stuff it in the front where the neck was.
My Note: Adding a teaspoon of dry sage, turns this recipe into Sage Dressing.
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 sauted 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 the recipe: Mushroom Bread 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 until 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.
- 1 cup cranberries
- 1/4 cup sugar
- 1/4 cup margarine, melted
- 1 quart small bread cubes
- 1/2 cup raisins
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon grated lemon rind
- 1/4 cup chicken broth or water
Chop berries coarsely in blender or force through coarse blade of food chopper. Or chop with knife. Add sugar and mix well. Mix margarine and bread cubes. Add cranberries and remaining ingredients and mix well. Put under turkey half while roasting or put in 1-1/2-quart casserole, cover and bake in preheated 325 oven with turkey 45 minutes. Makes about 4 cups before baking.
Recipe from a Jan 1974 Woman's Day Magazine, pg 40
- How to organize a Turkey Dinner
- Thanksgiving Day Timeline
- Ways to Cook Turkey
- Cranberry Recipes
- Gravy and Sauce Recipes
- How to Bake a Ham
- Potato Recipes
- Fried Potato Recipes
- Sweet Potato and Yam Recipes
- Zucchini Recipes
Food for Thought:
"A remedy for wrongs is to forget them."