Prep 20 mins
Cook 0 mins
I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy!
- 1⁄2 cup butter (1 stick)
- 1 lb bacon, thick sliced cut into 1-inch cubes semi frozen and use scissors for easy cutting
- 1 large onion, chopped
- 2 -4 celery ribs, chopped
- 1 loaf white bread, more if needed (use fresh or stale but still soft cut into 1-inch cubes. Use a serrated knife so as not to squish it)
- 1⁄2 cup turkey gizzard, boiled and chopped fine (optional)
- In a large bowl place the bread cubes; set aside. In large skillet, melt butter. Add bacon and sauté until bacon is cooked but not crisp.
- Add onion and celery, cook until the onions are almost translucent and bacon starts to crisp. Do not drain. Remove skillet from stove; allow 10 minutes or so to cool.
- Pour over bread cubes (with optional gizzards) and toss. It should be cool enough now to mix with hands (squishing like making a meatloaf). Stuff and tie turkey or chickens.
- Cook as directed for STUFFED turkey or chicken.
Made for Photo Tag. Made EXACTLY as directed and its SUPER!!! I am a HUGE stuffing lover and this did not disappoint.I was so surprised at how tasty this stuffing is with no extra herbs added in.Anyone who likes a Roast Stuffed Bird ;) should give this a whirl. (No gizzards were harmed in the preparation of this recipe. LOL)
I've been making this stuffing for over 30 years,however I always add poultry seasoning to the mixture. Can't imagine it without it. FYI, you can easily use pre-packaged dry bread croutons, just add more liquid to the mix. It really is delicious, and the bacon adds a nice flavor.
Stuffing is so much better in the bird then baked on the side and this recipe is evidence of that for sure. The bacon added a smoky flavor to the stuffing that was a nice twist. Sorry no gizzards for us as I save these to help flavor the gravy!