Mom's Turkey Dressing | Can't Stay Out of the Kitchen

Mom’s Turkey Dressing

November 24, 2012Teresa

Mom’s Turkey Dressing is a simple, old-fashioned turkey dressing recipe that is spectacular! It melts in your mouth with all the succulent juices from the turkey permeating each bite. This fabulous recipe has been in our family for years.

Every year for Thanksgiving and Christmas this was the dressing Mom made for her turkeys. A few times she conceded to Dad’s desire for cornbread dressing and she made both, but she never made stuffing for turkey without this delicious batch being made too.

As far as dressings go Mom’s Turkey Dressing is relatively easy to make. The best stuffing is what actually goes into the turkey’s cavities because all the juices from the turkey get added to it and it is just so delectable words can hardly describe it.

Although, not all of the dressing will fit into the cavities so the rest of it I put in a greased casserole dish and bake it about 30-45 minutes or so until it heats through. Like I said, it’s very simple. I have used almost any kind of bread although we prefer whole wheat. My sister uses at least three or four different kinds of breads or artisan breads for her stuffing.

I dry out the bread on cookie racks for about three days so it’s really dried out. I use either chicken broth or turkey giblet broth (I used both this time). I also use celery, onions and then it’s seasoned with sage and poultry seasoning. This succulent dressing or stuffing can be made ahead (I made it the day before) and refrigerated until you need it the next day.

I did add additional turkey giblet broth to the casserole before I baked it though, because the bread had absorbed all of the broth and looked like it needed more.

I have no idea where Mom got this recipe. It may have been one she got from her mom. All I know for sure is that it’s an old family recipe. If you’re looking for an easy, yet tasty, dressing recipe to stuff your Thanksgiving turkeys with, or just to make as a side dish for chicken or fowl, Mom’s Turkey Dressing sure fits the bill.

When I initially posted this recipe in November 2012, my camera was an iPhone 3 so the pictures weren’t very clear. As a result, I’ve had to remake all those first year blog recipes where I used an iPhone and retake pictures of each one.

To that end, I remade this recipe for Christmas dinner 2015. The dressing is a little darker since I used wheat bread instead of white, but truly, any kind of bread can be used with good results.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

I’ve eaten Mom’s Turkey Dressing every year for Thanksgiving since I was a young child!

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Here’s the dressing that came out of the turkey cavities. It’s even richer in flavor than the extra dressing that is placed in the casserole dish, because all the rich, turkey broth marinates the dressing as the turkey cooks. Oh, it is so yummy.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Here’s a close up picture of Mom’s Turkey Dressing topped with Turkey Gravy.

Here’s what I did.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

I used these ingredients, plus homemade turkey giblet broth. The bread on the left had been sitting out for three days so it could dry out.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Set out a loaf of either plain white bread or wheat bread on cookie racks and allow the bread to stale for two to three days. You can use any kind of bread and even multiple kinds  if you desire. Once stale, cut bread into cubes. Put into a large mixing bowl. Add seasonings.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

The day before you plan on cooking your turkey, remove the giblets from the packet inside the breast cavity of the turkey. Place in a pot of water sprinkled liberally with salt and pepper and boil about two hours. Meanwhile, place butter in skillet. Add diced onion and diced celery and saute vegetables until soft. Add sauteed veggies to bread cubes (include all the butter from frying).

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Here I added chicken broth. Stir ingredients to combine.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Spread the mixture into a greased 8×12″ glass baking dish. Refrigerate overnight if desired. The next day I added an additional cup of turkey giblet broth to the dish because the bread had absorbed all the broth from the day before. 

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Stuff part of the dressing into the cavities of the turkey before baking.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

After the turkey is cooked remove all of the stuffing with a spoon. Place in a serving bowl.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Bake at 350 for about 30-45 minutes, depending on how much stuffing you have. This is when it’s really nice to have a double oven!

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Mom’s Turkey Dressing is always a hit whenever we serve it.

Here’s the recipe.

MOM’S TURKEY DRESSING

(Recipe from my mom, Helen Mattis, Titusville, FL)

Print Recipe
Mom's Turkey Dressing BigOven - Save recipe or add to grocery list Yum
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 | Can't Stay Out of the Kitchen
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Mom's Turkey Dressing | Can't Stay Out of the Kitchen
Instructions
  1. Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.
  2. Early in the morning remove giblet pack from turkey and place in a pot of water.
  3. Salt and pepper heavily and bring to a boil for about one to two hours.
  4. Meanwhile, in bowl place cubed bread.
  5. Cook celery and onions in butter until tender.
  6. Add to bread mixture.
  7. Add salt, pepper, poultry seasoning and sage.
  8. Pour about 3 cups giblet broth on bread mixture.
  9. Combine.
  10. Use to stuff turkey.
  11. Place remaining in greased casserole dish and bake at 350° about ½ hour.
  12. Serve topped with Turkey Gravy, if desired.
Recipe Notes

NOTE: Preparation time does not include time to cook giblets, or time needed for bread to become stale.

NOTE: You can also cook off the giblets the night before so the broth is ready first thing in the morning, if desired.

© Can’t Stay Out of the Kitchen

 

[b]Mom’s Turkey Dressing[/b]
Recipe Type: Side Dish
Cuisine: American
Author: Teresa Ambra adapted from my mom, Helen Mattis, Titusville, FL
Prep time:
Cook time:
Total time:
Serves: 10
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.
Ingredients
  • dry bread slices (up to a loaf or so and any kind of bread, even cornbread, will work)
  • ½ cup unsalted butter
  • 1-2 medium onions, diced
  • 3-4 stalks celery, diced
  • 2 tsp. salt
  • ¾ tsp. pepper
  • 1 tbsp. sage
  • 1 tbsp. poultry seasoning
  • About 3-4 cups giblet broth or chicken broth
Instructions
  1. Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.
  2. Early in the morning remove giblet pack from turkey and place in a pot of water.
  3. Salt and pepper heavily and bring to a boil for about one to two hours.
  4. Meanwhile, in bowl place cubed bread.
  5. Cook celery and onions in butter until tender.
  6. Add to bread mixture.
  7. Add salt, pepper, poultry seasoning and sage.
  8. Pour about 3 cups giblet broth on bread mixture.
  9. Combine.
  10. Use to stuff turkey.
  11. Place remaining in greased casserole dish and bake at 350° about ½ hour.
  12. Serve topped with [url href=”http://cantstayoutofthekitchen.com/2012/11/28/turkey-gravy/” target=”_blank” title=”turkey gravy”]Turkey Gravy[/url] if desired.
Notes
Preparation time does not include time to cook giblets, or time needed for bread to become stale.[br][br]You can also cook off the giblets the night before so the broth is ready first thing in the morning, if desired.
Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

Mom’s Turkey Dressing, though very simple in ingredients, is one of the best stuffing recipes you’ll ever find.

Mom's Turkey Dressing | Can't Stay Out of the Kitchen | My Mom's terrific #turkey #dressing recipe. Excellent #holiday side dish that's really very simple. #stuffing

If you’re looking for a great dressing recipe for Thanksgiving turkey give this one a try sometime. Vary the breads, use cornbread, or add other fruits like apples, prunes, raisins or cranberries! 

You may also enjoy these delicious recipes!

Sausage Apple Stuffing

Sausage Apple Stuffing | Can't Stay Out of the Kitchen | this fantastic #stuffing is the perfect #sidedish for #holidays like #Christmas, #Thanksgiving or #Easter.

Tips for Preparing Holiday Turkey

Tips For Preparing Holiday Turkey | Can't Stay Out of the Kitchen | Step-by-step directions and pictures for preparing a #turkey for the #holidays. This method is incredibly easy for even a beginning cook.

Bridled Noodles

Bridled Noodles | Can't Stay Out of the Kitchen| delicious #Amish #casserole that's so quick and easy to make. It's wonderful served for #holiday dinners or any time you want #noodles as a side dish.
Print Recipe
Mom's Turkey Dressing BigOven - Save recipe or add to grocery list Yum
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 | Can't Stay Out of the Kitchen
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Mom's Turkey Dressing | Can't Stay Out of the Kitchen
Instructions
  1. Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.
  2. Early in the morning remove giblet pack from turkey and place in a pot of water.
  3. Salt and pepper heavily and bring to a boil for about one to two hours.
  4. Meanwhile, in bowl place cubed bread.
  5. Cook celery and onions in butter until tender.
  6. Add to bread mixture.
  7. Add salt, pepper, poultry seasoning and sage.
  8. Pour about 3 cups giblet broth on bread mixture.
  9. Combine.
  10. Use to stuff turkey.
  11. Place remaining in greased casserole dish and bake at 350° about ½ hour.
  12. Serve topped with Turkey Gravy, if desired.
Recipe Notes

NOTE: Preparation time does not include time to cook giblets, or time needed for bread to become stale.

NOTE: You can also cook off the giblets the night before so the broth is ready first thing in the morning, if desired.

© Can’t Stay Out of the Kitchen

33 Comments

  • Ronni Petersen

    November 22, 2019 at 2:23 pm

    Do you use all the giblets? I thought I had read you don’t use one of them, but I don’t remember which one.

    1. Teresa

      November 23, 2019 at 3:59 pm

      Hi, Ronnie. You can use them if you prefer. I usually just use the giblet broth from cooking them off.

  • Smith

    December 24, 2017 at 1:46 pm

    My mother grow up in southeast Ohio along the Ohio River. She called it Saga and Onion Dressing. Mixed by hand and mushing it up some.Using white bread and Saga made it dark in color but so good. Mother taste buds are off so hard to get it taste right to her. Thanks for sharing ,it brought back memories.

    1. Teresa

      December 24, 2017 at 5:35 pm

      Thanks so much. Yes, this has been a staple in our house for Thanksgiving dinner menus for decades. I’m grateful my mom passed along so many great recipes.

  • Kelly Robinette

    November 4, 2017 at 9:55 pm

    Hi!
    This is the same recipe we grew up with too. My mom also sprinkled poultry seasoning on the bread as it was drying out.
    Until seeing your pin and reading some of the post here…I didn’t know so many people also grew up making bread dressing.
    **I grew up in Upstate NY

    1. Teresa

      November 5, 2017 at 3:29 pm

      Hi, Kelly. My mom grew up in southeastern Ohio. Love this stuff!

  • Anonymous

    February 6, 2017 at 9:56 pm

    This was the dressing I grew up eating, too. We boiled and simmered the giblets, (liver, heart, gizzard and neck) until cooked through, maybe a half an hour. Then cut those giblets into small pieces and added them with the onions and celery, salt, pepper, sage, and poultry seasoning with the broth from boiling giblets to the dry, torn bread. There was always time for the onions and celery to cook with the dressing in the turkey, so we did not saute them first. I think Mom might have stirred in a beaten egg sometimes.
    We are Montana farmers.

    1. Teresa

      February 7, 2017 at 1:53 pm

      So glad you stopped by to let me know how your family makes this recipe. A lot of times Mom did the same thing with the giblets and innards by adding them in. I love the idea of adding a beaten egg. Bet that made it delicious. Thanks for sharing.

  • Linda

    December 6, 2016 at 7:33 am

    This is almost the exact Sage Stuffing recipe my Mom passed down to me! Not sure but it’s probably handed down from her Mom. I am also from the Midwest…must just be how we do it around here! Instead of cutting the bread into cubes, I just pull apart the bread. I also take the leftover stuffing and fry it in butter. I always just did it in dollups…like the idea of patties! I’ve never boiled the giblets the night before either…have to try that! It would save a lot of time on Thanksgiving day! So happy to see other people enjoy the same recipe! Have a great day! Thx!

    1. Teresa

      December 6, 2016 at 7:01 pm

      Hi, Linda. Mom used to tear the bread into pieces, too, rather than cutting it into cubes. I’ve never heard of frying the leftover stuffing in butter before, but what a delightful idea! I bet it’s scrumptious. Mom grew up in a farm household in southeastern Ohio. This basic recipe was very popular in that area. Thanks for taking the time to stop by my blog and share your thoughts.

  • Karen

    November 1, 2016 at 6:32 pm

    This is exactly like my mother’s dressing growing up. My family loves it now too. Last year I baked it in muffin cups and every loved the individual servings.

    1. Teresa

      November 2, 2016 at 10:50 pm

      Oh, what a great idea, Karen. I’ve never even thought about baking this in muffin cups before. So glad your family enjoys the recipe, too. Enjoy your week.

  • Anonymous

    September 25, 2016 at 7:57 pm

    I made this recipe today but I added two beaten eggs. It was awesome! I have always used eggs in my dressing, old habits are hard to break!

    1. Teresa

      September 26, 2016 at 8:36 am

      I love the idea of adding eggs! I’m sure it made it more souffle-like. Great idea. Thanks for sharing.

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  • Nancy

    November 21, 2015 at 3:36 pm

    This is the same as my Mom’s recipe. If you want a real treat, fry the left over stuffing instead of baking. My family won’t eat it any other way now. You just make patties and fry in butter until browned and crispy. Oh so good!

    1. Teresa

      November 21, 2015 at 7:56 pm

      I love the idea of frying it, Nancy. What a creative idea.

  • Kelly

    November 19, 2015 at 12:40 pm

    Hi Teresa,

    This is the same recipe we grew up with as kids and my mother passed down to me. The only thing she did different was cut the bread up in cubes and sprinkled it with poultry seasoning to let it dry out.

    Over the years I have made thus recipe for Thanksgiving for a lot of different people and they have always said they have never had dressing made like this. It is good to know we weren’t the only family who grew up with ‘bread dressing!’

    Thank you for sharing!

    1. Teresa

      November 19, 2015 at 4:35 pm

      Hey, Kelly. I love the idea of sprinkling poultry seasoning on the bread cubes while the bread dries out. I may make it that way this year! Thank you so much for stopping by and letting me know you grew up eating this dressing too. I’m not sure if this is one of those midwestern recipes (where my parents grew up) or what, but we had it every year. Thanks again.

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  • Garnett Jones Public Health says don’t stuff the turkey, for fear of food poisoning, but I did it for years and never a stomach ache

    November 26, 2014 at 11:48 am

    Cornbread for me, and I make the same recipe, stuffing the bird does make it so good. Public Health says no, food poisoning will happen, but I did it for years and never a stomach ache.

    1. Teresa

      November 26, 2014 at 4:39 pm

      We’ve never had a problem with food poisoning either, because we’ve always cooked the turkeys to the proper temperature to be completely done.

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  • petit4chocolatier

    November 25, 2012 at 4:36 pm

    A perfect dressing!!

    1. Teresa

      November 25, 2012 at 7:38 pm

      Thanks, Judy. You have no idea how much I appreciate all your encouragement.

  • LizForADay

    November 25, 2012 at 2:36 am

    I had a friend that would cook pieces of turkey in the dressing. Oh it was so good. Of course I don’t eat turkey anymore. Dressing is so easy to make, I don’t why people do it themselves. 🙂

    1. Teresa

      November 25, 2012 at 7:44 pm

      I’ve made dressing with apples and sausage before and it’s amazing….never made it with turkey already in it though.

  • smokinchick

    November 24, 2012 at 10:38 pm

    Thank you for the pingback! I look forward to browsing your site and trying a few recipes!

    1. Teresa

      November 25, 2012 at 7:46 pm

      No problem, and thanks!

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