Mark's Stuffing, My Version

Mark's Stuffing, My Version

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Megan Stewart


Mark's family recipe, that I adapted. His original family recipe started out with 'freshly stolen turkey', and stuffed the turkey with this...It is fantastic, although John didn't like it with the craisins, while I did. Tori requested me make this for Thanksgiving, so happy me gets my favorite stuffing!!


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  • 6 Tbsp
    butter, melted
  • 1
    loaf white bread, soaked in milk, squeezed
  • 9
    eggs, separated
  • 1 1/2 c
  • 9 Tbsp
    finely sliced almonds
  • 3/4 tsp
    ground cloves
  • 3/4 tsp
  • 3/4 tsp
    ground nutmeg
  • 1 1/2 tsp
    brown sugar
  • 3 c
    bread crumbs
  • ·
    whole milk as needed
  • 1 bag(s)
    pepperidge farm sage and onion stuffing

How to Make Mark's Stuffing, My Version


  1. Mix bread, butter, egg yolks, craisins, almonds and spices. Beat egg whites stiff, add to stuffing alternately with bread crumbs. Add milk if needed (you leave the milk in the pan when squeezing out the bread, having let the milk cover the bread slices, in the disposable pan you plan to bake it in). The stuffing should have a creamy consistency. Mark mentioned more is better, this is 3 times his original recipe. Bake in a disposable pan a little bigger than a standard cookie sheet. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean.
  2. I also omitted turkey liver, that he originally put into the recipe. You can stuff the turkey or chicken with the stuffing, however, I never liked it that way so prefer this method.
  3. 2016, next time use regular bread crumbs, not the seasoned. Add more milk to make it wetter before cooking, and spray pan with pam!

Printable Recipe Card

About Mark's Stuffing, My Version

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: Polish

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