Loosen-Yer-Belt Thanksgiving Turkey Stuffing

Total Time
1hr
Prep 20 mins
Cook 40 mins

Stymied at being able to replicate my mom's cornbread stuffing, we have developed this recipe - enough to stuff a big bird & have an additional dish to bake outside the bird. We make such a big batch because the dressing is DECIMATED fast& we get so many requests for the recipe from guys & gals!! This is sagey - if you are not a sage lover, reduce it to 1 tsp. The currants do not make it sweet but add a lovely nuance as do the pecans, water chestnuts & cranberries. Can be made vegan with omission of eggs, butter & vegetable broth used instead of chicken broth - turns out almost as well. Mix in a BIG mixing container to keep the stuffing light & fluffy with addition of liquids. I hope you enjoy it as much as we do! Note - I do all the chopping a night or two BEFORE Thanksgiving & store in Ziploc in the fridge to speed this up on Thanksgiving am. Then I can wake up more before I start welding a knife! LOL! *****program inserts "prepared" before stuffing but I mean 16 ounces dry weight, eg. 1 package, dry.

Ingredients Nutrition

Directions

  1. In a BIG bowl, add both bags of stuffing mix.
  2. Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
  3. Toss with your hands to mix well.
  4. Add sage, rosemary, thyme, pepper & toss again.
  5. Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
  6. Add 2 cups of chicken broth to eggs & mix.
  7. Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
  8. Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
  9. Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
  10. If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
  11. Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
  12. Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).

Reviews

(1)
Most Helpful

I have been making this stuffing every time I cook a turkey for the last 8 years. My friends and family ask me to not forget to make it. I usually leave out the water chestnuts and add in diced cooked gizzard, heart, and neck meat. I definitely recommend prepping the ingredients the night before. I highly recommend trying this recipe at least once!

headworms November 26, 2015

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a