The Best Poultry Stuffing Ever

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.

Ready In:
32mins
Serves:
Units:

ingredients

directions

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