Absolutely the Best Stuffing... Ever!

Absolutely the Best Stuffing... Ever! created by Lorrie in Montreal

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!

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

  • 12 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)
  • 12 cup turkey gizzard, boiled and chopped fine (optional)

directions

  • 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.
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@2Bleu
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@2Bleu
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"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!"

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  1. arroz241_11561377
    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.
  2. Ceezie
    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!
  3. Sydney Mike
    Well, I hadn't intended to stuff anything with this, but after reading the into MORE CAREFULLY, I decided to have a go at stuffing a rolled pork roast, & it really worked out well! I cut the recipe in half (Did leave out the gizzard since the pig didn't have one to offer up!), then unrolled the roast, stuffed the bugger well & tied it back up! VERY, VERY TASTY & well worth-doing this way! Thanks for a very nice recipe! [Tagged, made & reviewed in Please Review My Recipe]
  4. LilPinkieJ
    A very good stuffing indeed. I always used the gizzards without knowing what I was doing anyways. I so wanted to, but held myself back from adding thyme and rosemary. I did however, add it to the turkey after stuffing it ;) I normally do not like to stuff a bird because of my fears of contamination, but I am alive today to make the report, so I think it was fine. I loved adding the bacon to it, it added such a great flavor to the whole thing and a richness to the gravy as the drippings made their way to the pan. I will make this again, but I can't promise to hold myself back again from throwing some garlic and pepper in there! Made and Enjoyed for Please Review My Recipe tag - Thanks! :)
  5. bluemoon downunder
    I halved the recipe to stuff a chicken; well, when I say halved, my proportions were still pretty generous. For example I still used one medium-sized onion. I held off adding any herbs - r-e-a-l-l-y difficult - but I did add 3 cloves of minced garlic, but otherwise followed the recipe exactly. I have no idea where I'd be able to get hold of the optional turkey gizzard (not that I particularly wanted to!) so I omitted that. A seriously delicious stuffing. Thanks for sharing this fabulous recipe. made for PRMR.
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