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

Mom's Turkey Dressing

Teresa Ambra
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.
4 from 23 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 284 kcal

Equipment

  • 1 large skillet
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • 1 sharp knife to cube bread
  • 4 large wire cooling racks to dry out the bread
  • 1 large sauce pan with lid to cook turkey giblets and neck

Ingredients
  

  • 1 loaf dry bread slices approximately, and any kind of bread, even cornbread will work (or an assortment)
  • 1/2 cup unsalted butter
  • 1-2 medium onions diced
  • 3-4 ribs celery diced
  • 2 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1 tbsp. rubbed 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.
  • 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.

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.
 
NOTE: My sister likes to make her stuffing with an assortment of breads and rolls from a German bakery close to where she lives. 
 
NOTE: Bread options include: sourdough, pumpernickel, rye, wheat, Texas Toast, specialty rolls like Onion rolls, Ciabatta bread, flatbreads, Artisan breads, focaccia breads. Be creative! Consider trying a mixture of breads, bakery breads or homemade breads.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 284kcalCarbohydrates: 35gProtein: 8gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 977mgPotassium: 176mgFiber: 3gSugar: 5gVitamin A: 381IUVitamin C: 1mgCalcium: 118mgIron: 3mg
Keyword bread stuffing, holiday side dish, stuffing, turkey dressing
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