The Best Poultry Stuffing Ever

READY IN: 32mins
Recipe by BakerNurse

I got this recipe years ago from the ladies at St Mary's Catholic Church in Barnesville, MD. We were cooking turkeys for a community Thanksgiving dinner and they wanted a consistent tasting dressing. The only change I have made to it is to add the 3 whole eggs. The recipe is for a 20-25 pound turkey, but if you make one third of the recipe, it makes more than enough for a 12-15 pound bird. You'll never use another recipe after this one. I've also baked it outside the bird in a greased casserole at 350 degrees for about 1-1 1/2 hours. Depending on how moist you like your stuffing, I often add 2- 2 1/2 cups of chicken broth to the bread - but this was not in the original recipe.

Top Review by ElaineAnn

This is a good basic recipe. I cut the recipe down to make a third and baked it in a casserole. I stirred it after 20 minutes and it seemed too dry, so I did stir in about 3/4 cup chicken broth. It turned out moist but not mushy, The sauteed vegetables gave it a good flavor, and my guests all said 5 stars. Thanks for sharing BakerNurse. Made and enjoyed for PAC Spring '09.

Ingredients Nutrition


  1. Tear up, or cut the bread into small pieces.
  2. Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
  3. Pour over bread.
  4. If desired, add the beaten eggs and toss until incorporated.
  5. Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.

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