Best Turkey Dressing/Stuffing Ever.





  • If cooking a turkey, make the dressing after the bird is done, so you can use the drippings. Use a turkey baster to capture as much of the drippings as you can. Separate the fat. Substitute the drippings for the canned broth (ounce for ounce). The total broth mixture should be the same--approximately 60 ounces. You may want to save some of the drippings for gravy. Also, if stuffing the bird, stuff it first, then use the drippings in the remaining dressing or to make gravy.
  • Brown hamburger and sausage (I use Jimmy Dean Hot) separately, seasoning the hamburger with salt and pepper. Drain and set aside.
  • Saute onions and celery using one stick of the butter (1/4 lb) until onions are translucent and celery is soft.
  • Add all remaining butter to the 4 cans of broth (or broth and turkey drippings), the poultry seasoning, and bring to a light simmer, then remove from heat.
  • In a large mixing bowl, empty contents of all five boxes of stuffing mix, add celery/onion mixture, hamburger, and sausage. Gently toss.
  • Gradually add in the chicken broth/butter mixture, stiring as you go until you get to the desired consistency. You may or may not use all the liquid. Do not add so much as to make the dressing wet and mushy. If you stuffed the bird, you should definitely have some liquid left--so be careful.
  • Transfer to a baking dish and bake for 30 minutes, uncovered, at 350 F, and/or stuff your bird as usual. When I'm making this for a pot luck; I do it all the night before and put it all in a large crock pot. The dressing will warm quite nicely on High for about 2 hours (stirring once or twice) then reducing to Warm until the event begins. If I have any left over fluid, I take it along to add during the warming to keep the dressing moist. This is a large recipe designed to serve a crowd, but can be cut in half to make a smaller amount, but left-over dressing never goes to waist.