Mom's Turkey Dressing
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
- 1 loaf dry bread slices approximately, and any kind of bread, even cornbread, will work
- 1/2 cup unsalted butter
- 1-2 medium onions diced
- 3-4 ribs celery diced
- 2 tsp. salt
- 3/4 tsp. pepper
- 1 tbsp. sage
- 1 tbsp. poultry seasoning
- 3-4 cups giblet broth or chicken broth
Instructions
- 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.
- Meanwhile, in bowl place cubed bread.
- Cook celery and onions in butter until tender.
- Add to bread mixture.
- Add salt, pepper, poultry seasoning and sage.
- Pour about 3 cups giblet broth on bread mixture.
- Combine.
- Use to stuff turkey.
- Place remaining in greased casserole dish and bake at 350° about ½ hour.
- Serve topped with Turkey Gravy, if desired.
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.
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