Stuffing for turkey

Katrina Freed


My husband and I came up with these exact measurements after years of trial and error. This dressing is just right. Not soggy and not too dry.


☆☆☆☆☆ 0 votes

A crowd
3 Hr
5 Hr


  • 4 stalk(s)
    celery, chopped small
  • 1/2 large
    white onion, minced
  • 1/4 c
  • 1 Tbsp
    olive oil
  • 2
    loaves of bread, torn or cut into small pieces
  • 1 Tbsp
    fresh thyme, chopped fine
  • 4 Tbsp
    fresh sage, chopped fine
  • 1/4 c
    fresh parsley, chopped fine
  • 2 tsp
    poultry seasoning
  • 3 c
    turkey broth
  • 1 c
    dried cranberries (optional)
  • 1/2 c
    pecans, coarsley chopped (optional)

How to Make Stuffing for turkey


  1. To make homemade turkey stock place turkey neck and giblets in a large saucepan. Add 1/2 large white onion, two stalks celery cut into three inch sections, a handful of
    baby carrots, 1 teaspoon poultry seasoning, salt and pepper and enough water to cover all.

    Cover and cook on medium low for two to three hours or until meat falls off neck bone. Remove vegetables and giblets.
  2. After stock is done, melt butter and oil in a large skillet. Add chopped onion, celery, salt and pepper. Saute until slightly translucent. Do not over cook. Remove from heat.
  3. in a large bowl combine sauted vegetables and bread pieces. Add all fresh herbs and season with salt and pepper.
  4. Add the rest of the turkey broth 1/2 cup at a time stirring gently in between each addition until bread is slightly moist.
  5. Place in sealed container and refrigerate until time to stuff turkey.
  6. Stuff turkey lightly
  7. Place remaining dressing in a buttered baking dish. Bake uncovered for 45 minutes at 350

Printable Recipe Card

About Stuffing for turkey

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Hashtags: #sage #dressing #bread

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