Turkey Stuffing

When my family moved to Arkansas, we discovered a dish called cornbread dressing.  It was not cooked in the turkey and cooked with hard boiled eggs.  My mom was informed that she made yankee stuffing ~which was not a compliment~.  There were few that would try her yankee stuffing, but everyone who tried my mom's turkey that was stuffed commented on how moist it was.  Ironically,  that is one of the reasons that her turkey was moist.  It was stuffed.  Here is her recipe.  Even if you make cornbread ~or southern dressing~ I recommend that you use this recipe to stuff your turkey.  Just throw out the stuffing if you don't like it.  What it does for the turkey as it cooks is worth it.

Mom's Turkey Stuffing:

Ingredients:

6 – 8 slices of dry bread – I toast mine and then put on a cookie sheet and let dry out.

1 box herb stuffing mix

1 lb sausage, browned

½ cup butter 

1 small onion, diced

2 ribs of celery, sliced

1 tsp salt

1 tsp sage

2 tsp poultry seasoning

1 tsp ground pepper

2 cups chicken stock

In large bowl, crumble up dry bread slices.  Add stuffing mix, sausage, salt, sage, poultry seasoning, and pepper.  Melt butter in medium frying pan.  Sauté onion and celery in butter until soft.  Add to bread, stuffing mix and seasonings.  Add 1 ½ cups of chicken stock.  Mix well.  Add additional stock to get desired moistness.  You want it moist, but not mush.  

Spoon into the neck and body cavity of the turkey ~make sure you remove the giblets first, lol~ Secure the neck cavity with skin flap and use skewers to secure body cavity.  Bake turkey as directed for a stuffed turkey.  

I recommend baking in a bag with breast side down for the moistest turkey.  Put stuffing that doesn’t fit in the turkey in a baking dish.  Bake it for 30 – 40 minutes covered in a 350 degree oven.

To Print Recipe, Click Here.