Turkey Stuffing is the corner stone of any Thanksgiving meal. This recipe has it all, with turkey drippings, fresh sage, onion, celery, Asiago, artisan whole wheat and cornbread.
This Turkey Stuffing is one of those yummy family side dish recipes that my mom would always make! After I graduated from college I was living in Tulsa, OK , some friends of mine were cooking Thanksgiving together and I was in charge of the stuffing. So, of course I had to call my mom to get the family recipe. I actually still have the original piece of paper I jotted down the recipe on.
Apparently I was very detailed oriented back in the day because it reads like this…
- Lay out Bread
- Celery
- Onion
- Sage
- Turkey juice
What can I say... I was a Communications major!✌️ LOL
My mom always made her cornbread for the stuffing from scratch. I think it always tastes better that way, and plus it super-easy. (You can find the corn bread recipe below.)
You can also purchase it pre-made at your local grocery store to cut down on prep time.
I remember my mom laying out slices of bread on cookie sheets a day or two before so they would dry out. That method is tried and true but a quick alternative is drying the cubed bread out in the oven on 350 degrees for 15-20 minutes.
She would have used basic white bread but I took it up a notch with sliced artisan whole wheat bread. And, because everything is better with cheese I added "roughly" 14 ounces of Asiago focaccia bread. There may have only been 10ish ounces of Asiago bread, I really couldn't say for sure. I needed to make sure the taste profiles matched up so some taste-testing was in order.😂
I'm sure you understand.👍
And what would stuffing be without celery, onion and fresh sage (from the garden of course!) But, we all know who the belle of the ball is in this recipe, now don't we?...
... turkey drippings and butter of course! It's literally the secret sauce!✨ There's also a few eggs added to the mix as well.
Give it a good stir and it's ready for the oven.👇
I love all the flavors and textures from the different types of bread, the veggies and the fresh sage. And I love that it it takes me back home in just one bite.❤ Thanks Mom!💕
Oh and if you're looking for everything else that goes along with the Turkey stuffing, and a bit of entertainment, check out our Friendsgiving Supper Club post!
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Just like mom used to make it!! Cut into pie-shaped wedges for best results, and of course this is best served when it's warm!! This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice! Classic turkey stuffing like my mom used to make it!! I like to double this recipe and made two 9x13 pans of stuffing. We like to make extra so we have plenty of leftovers! This recipe works best if you thoroughly dry out all the bread for at least 24-48 hours before cooking. Cut the bread into 11/2 inch cubes and place on baking sheets on the counter until completely dry, firm and crunchy. If you need to speed things up you can dry the bread on cookie sheets in a 350 degree oven for 15-20 minutes as long as you keep a close eye on it so it doesn't burn. You can use more turkey stock (or drippings from the roasted turkey) in place of the chicken stock if preferred. I buy my Asiago focaccia bread at Panera Bread.Edith's Homemade Cornbread
Ingredients
Instructions
Notes
Nutrition Information
Yield
9
Serving Size
4 ounce piece
Amount Per Serving
Calories 225Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 23mgSodium 252mgCarbohydrates 28gFiber 1gSugar 6gProtein 4g Turkey Stuffing (aka Dressing)
Ingredients
Instructions
Notes
Nutrition Information
Yield
12
Serving Size
4 ounces
Amount Per Serving
Calories 312.67Total Fat 13.36gSaturated Fat 6.66gUnsaturated Fat 0gCholesterol 64.81mgSodium 748.58mgCarbohydrates 38.06gFiber 3.54gSugar 8.61gProtein 10.28g
Samantha
You got me at cornbread. Your mom's recipe looks simply and yummy! I love the idea of having a variety of breads in the stuffing!