Turkey Stuffing (To Stuff a Turkey)

12
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"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 recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related

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 :)

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.

review by:
(30 Nov 2012)