Turkey Stuffing (To Stuff a Turkey)

30m
Prep Time
0m
Cook Time
30m
Ready In

Recipe: #6981

November 18, 2012



"This is the no-fail recipe that I have used many times in the past to stuff a turkey, you may use 2-1/2 teaspoons ground sage in place of 1 tablespoon poultry seasoning if desired. purchase your bread about 3 days before using to make slicing easier. To save some time you can toast the bread cubes days in advance or prepare the complete stuffing up to 2 days in advance and refrigerate. This will make enough stuffing for a 12-16 pound turkey or a very large roasting chicken, about 12-13 cups stuffing cooked. If you are not a garlic-lover then omit the garlic completey or reduce the amount to taste. Prep time includes baking the bread cubes, and yield is only estimated. I also like to add in a large red bell pepper, seeded and finely chopped but that is optional"

Original is 12 servings

Nutritional

  • Serving Size: 1 (148.6 g)
  • Calories 239.5
  • Total Fat - 9.6 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 20.3 mg
  • Sodium - 553.8 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.9 g
  • Protein - 5.9 g
  • Calcium - 175 mg
  • Iron - 2.3 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Remove the crusts from the bread slices. Slice bread into 1/2-inch pieces (does not have to be exact, you should have about 12-14 cups cubes). Spread the bread cubes on a large baking sheet. Bake at 350 degrees for about 10-12 minutes, stirring occasionally and rotating the sheet/s halfway through baking time until the cubes are lightly toasted; place in a large bowl.

Step 2

Melt butter in a large skillet over medium heat until HOT and sizzling. Add in onions, garlic and celery (with the chopped leaves) stir immediately with wooden spoon; add in the poultry seasoning, seasoned salt and black pepper; saute for about 5-6 minutes. Stir the onion/celery mixture along with the chopped water chestnuts into the bread cubes; toss well to combine.

Step 3

Add in more seasoned salt (or white salt) and black pepper if desired to taste. Let the stuffing cool completely before stuffing the turkey or roasting chicken.

Tips


No special items needed.

3 Reviews

JaneyFL

We liked this stuffing, but missed the flavor of the turkey parts and sausage that I usually use in my stuffing. Thought I would try something different, but sometimes more is better.

4.0

review by:
(7 Dec 2020)

sammyzoey

I enjoyed this stuffing so much that it will be part of my staple every time I make a turkey! I made a 20 lbs turkey and added 2 loaves of white bread and doubled the spices and veggies, and I still had a small casserole dish left with unused stuffing that I baked for others who don't like stuffing in the bird. My guests said it was the best stuffing they ever had b/c of the water chestnuts, it gave the stuffing a crunch. Thanks again Kittencal :)

5.0

review by:
(15 Oct 2013)

Beth

I made this to stuff my turkey for Thanksgiving. It came out good and we liked it but I think next time I will try one with sausage, as it just wasn't the same flavor as with meat in the stuffing.

4.0

review by:
(30 Nov 2012)

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