Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Our family's traditional stuffing recipe for the Thanksgiving turkey. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. All ingredient amounts are estimated; Mom has never measured and neither have I. Mom wants me to remind you to be careful with the amount of sage you use. Start off using a small amount of sage then adjust as needed. Please note that for safety reasons I do not place the stuffing into the cavity of the turkey, rather, I bake it separately. Finally and most importanly, *please avoid using commercially produced stock in this stuffing*. This is the stock recipe I use every time: Crock Pot Chicken or Turkey Stock And the bread recipe I've used the past several Thanksgivings: Classic White Bread (abm)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
  3. In the meantime, cube the bread and set aside in a large, deep mixing bowl.
  4. Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
  5. Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
  6. Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
  7. Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
  8. Serve hot.