turkey dressing

Grandma's Thanksgiving Turkey Stuffing. This is a long-time family recipe for simple and savory turkey stuffing. Bake it in the oven or in the turkey!

Grandma's Thanksgiving Turkey Stuffing

bread

celery

onion

butter

salt

black pepper

poultry seasoning

chicken stock

eggs

In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.

Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.

Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

https://www.youtube.com/watch?v=rarLDPQ3d-A

How to Make GRANDMA’S TURKEY DRESSING  I Tastes of Lizzy T
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My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!


Are you all so excited that Thanksgiving is almost here?  I  think I love Thanksgiving more than Christmas. And one reason why? The food, of course!  It’s all about the corn casserole, mashed potatoes and pumpkin pie.

Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving table: Grandma’s Thanksgiving Turkey Stuffing.

This recipe was my Grandma’s recipe and was passed down to my mom.  I grew up enjoying this savory Thanksgiving turkey stuffing, and now my kids are enjoying the tradition, too!

What spices do you put in turkey stuffing?

Our recipe has just a few key seasonings: poultry seasoning, salt and black pepper. You’ll also get flavor from the butter, onion, celery and chicken stock, but for the most part, all that savory flavor comes from poultry seasoning.

What does poultry seasoning have in it?

We use a pre-mixed poultry seasoning that you can buy in the spice aisle at the grocery store. You can mix your own if you’d like. It generally has sage, rosemary, thyme, marjoram, a touch of nutmeg and black pepper.

Ingredients
13-15 cups dry bread cubes* (We like to use a heavier bread so it soaks up more juice)
1 cup chopped celery
1 cup diced onion
1 1/2 cups butter
2 1/4 teaspoons salt
1 teaspoon ground black pepper
1 1/2 tablespoons poultry seasoning
1 1/2 cups chicken stock
2 large eggs

Instructions
In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.




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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to make GRANDMA'S TURKEY DRESSING {Recipe Video}

Sausage Cranberry Stuffing

bread,

lb bulk Italian sausage

unsalted butter

white onion, chopped

celery,

garlic,

rosemary

thyme

fresh sage, minced

apple,

cranberries

chicken broth,

salt and black pepper,

When ready to bake, preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.

Cube bread and arrange in a single layer on a baking sheet so it has time to dry out while you work on the rest of the recipe. (You can do this a day ahead if desired.)

In a large skillet, brown the sausage over medium-high heat. Once cooked through, remove to a large bowl and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, add onion and celery and cook until soft, about 10 minutes. Add garlic, rosemary, thyme, sage, and apple and cook 2 minutes more. Transfer to bowl with sausage. Add cubed bread.

Add cranberries and season mixture with salt and pepper, toss to combine.

Pour broth over the mixture and stir until bread is moist, but not soggy. Add more broth if needed.

Transfer stuffing to prepared pan and bake until the top is browned and crisp, 35-45 minutes.

Delicious old-fashioned stuffing recipe made with celery, onions and a lot of sage. This recipe uses homemade giblet broth. Use to stuff the cavities of the turkey or to cook in a separate casserole dish.

Mom's Turkey Dressing

onions

sage

giblet broth (or chicken broth)

Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.

Early in the morning remove giblet pack from turkey and place in a pot of water.

Salt and pepper heavily and bring to a boil for about one to two hours.

If water cooks down too much, keep adding more so you have plenty of broth to work with.

Meanwhile, in large bowl place cubed bread.

Cook celery and onions in butter in very large skillet until tender.

Add to bread mixture.

Season mixture with salt, pepper, poultry seasoning and sage.

Pour about 3 cups giblet broth over bread mixture.

Combine with a wooden spoon.

Use to stuff turkey.

Place remaining in greased casserole dish and bake at 350° about ½ hour.

Serve topped with Turkey Gravy, if desired.

Cornbread Stuffing is the most delicious Thanksgiving side dish recipe. This homemade stuffing is simple, and your family will love it - this recipe is a keeper!

Cornbread Stuffing

milk

white vinegar

all purpose flour ((120 grams))

cornmeal ((117 grams))

sugar ((66 grams))

baking powder

baking soda

table salt

vegetable oil

celery (diced)

garlic (minced)

cornbread cubes ((576 grams))

eggs (beaten)

chicken broth ((591.5 ml or 566.9 grams))

Preheat oven to 400 degrees Fahrenheit. Grease an 8 x 8 inch baking dish and set aside.

Spray a 2 quart baking dish with cooking spray and set aside.

Whisk together the milk and the vinegar. Let sit for 5 minutes.

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another bowl whisk together the milk + vinegar, egg, and oil.

Gently fold the wet ingredients into the dry ingredients until just combined.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread (going all the way down to the bottom of the pan) will come out clean.

Allow to cool for 10 minutes in the baking dish. Remove and transfer to a wire cooling rack and allow to cool before cutting into large pieces for the stuffing, about 20 minutes.

Cornbread

Melt the butter In a large skillet over medium heat. Add in the celery, onion, and garlic. Add the dried herbs, salt, and pepper. Cook until the onions are translucent and the celery is tender, about 5 to 7 minutes.

In a large bowl, combine the cornbread pieces, celery and onion mixture, beaten eggs, and chicken broth. Stir to combine.

Pour the stuffing mixture into the pan. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes or until the stuffing starts to pull away from the edges of the pan.

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Grandma's Thanksgiving Turkey Stuff...

Sausage Cranberry Stuffing

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Top 4 turkey dressing recipes from across the web

The most viewed turkey dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grandma's Thanksgiving Turkey Stuff...

Sausage Cranberry Stuffing

Mom's Turkey Dressing

Cornbread Stuffing

The most viewed turkey dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine