Thanksgiving Turkey Stuffing

This is one of our favorite turkey stuffing recipes and it’s still the best I’ve ever had! The stuffing can be cooked inside your turkey or in a baking dish. This recipe makes enough to stuff a very large bird.

How to make Thanksgiving Turkey Stuffing

Ingredients:

• 13-15 cups dry bread cubes about two 1 pound loaves
• 1 1/2 cups unsalted butter
• 1 cup chopped celery
• 1 cup diced yellow onion
• 2 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 1 1/2 tablespoons poultry seasoning
• 1 1/2 cups chicken stock (use low sodium chicken broth)
• 2 large eggs

Directions:

1. Preheat the oven to 350ºF.
2. Spray a 2 quart casserole or 9×13″ baking dish with cooking spray.
3. In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender. 1 ½ cups unsalted butter, 1 cup chopped celery, 1 cup diced yellow onion
4. Place the bread cubes in a large bowl. 13-15 cups dry bread cubes
5. Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well. 2 ¼ teaspoons salt, 1 teaspoon ground black pepper, 1 ½ tablespoons poultry seasoning, 1 ½ cups chicken stock, 2 large eggs
6. Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.

Additional information:

Make Bread Crumbs: Spread the toasted bread slices on baking sheets. Allow them to sit at room temperature until they’re hard, about 24 hours. When they’re hard, crush the slices with a rolling pin. Transfer the crumbs to a large bowl.

Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is.

Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.

How to Store Turkey Dressing: Store your leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave or in the oven.