Mom's Turkey Stuffing Recipe

Wednesday, October 28, 2009

This Mom's Turkey Stuffing Recipe from my grandmother, my mother used to make our Thanksgiving turkey stuffing recipe for over 40 years. I have never tasted the farce that Turkey recipe has moved closer as well as mom. Although years ago we used to stuff the bird, these days we cook the stuffing recipe separately. It is much easier to obtain even cooking of Turkey (and safe too) if you do not have the stuff. To infuse the stuffing with the turkey flavor, simmer giblets us for an hour, and use this stock in the stuffing.


  • 1 loaf day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
  • 1 cup walnuts
  • 2 cups each chopped onion and celery
  • 6 c. unsalted butter
  • 1 green apple, peeled, seeded, chopped
  • 3 / 4 cup currants or raisins
  • Several (5 to 10) chopped green olives (martini olives, those with chilli)
  • Stock of the turkey giblets (1 cup to 2 cups) (can substitute chicken broth)
  • 1 / 4 cup chopped fresh parsley
  • 1 teaspoon poultry seasoning or ground sage (to taste)
  • Salt and pepper (to taste)


  1. If you have not already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer and simmer for about an hour, uncovered. Strain the broth into a container for use with the stuffing. Alternatively, you can use chicken broth or just plain water with this recipe.
  2. Toast the walnuts by heating them in a skillet over medium-high heat for several minutes, stirring until lightly browned (not burned) or put them in the microwave high until the 'you can smell them toasting, about a minute or two. Let them cool while you toast the bread, then chop coarsely.
  3. Heat a large skillet, sauté over medium heat. Melt 3 tbsp tablespoons butter in skillet, add bread cubes and toss to coat the pieces of bread with melted butter. Then let them toast, not turn when they have become a little browned on one side. Note that if you do not work with a little dried-out day-bread, put the bread cubes in a bowl and put in a hot oven for 10 minutes to dry them first, before grilling in butter on Stove Top. The bread should be a little dry at first, or you'll end up with mushy stuffing.
  4. In a large Dutch oven, sauté chopped onions and celery over medium-high heat with remaining 3 tbsp tablespoons of butter until done, about 5-10 minutes. Add bread. Add cooked chopped nuts. Add chopped green apple, currants, grapes, olives, parsley. Add a cup of the strain of cooking turkey giblets or chicken stock (enough to maintain moisture of the stuffing while you are cooking). Add sage, poultry seasoning, salt and pepper.
  5. Cover. Reduce heat to low. Cook for one hour or until apples are cooked. Check every ten minutes and add water or broth if necessary during cooking to keep moisture from the stuffing and keep it from sticking to the bottom of the pan.

Serves 8-10.


Label Cloud

HTML hit counter - Join My Community at MyBloglog!

  © Blogger template Writer's Blog by 2008

Back to TOP