My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!
Are you all so excited that Thanksgiving is almost here? I think I love Thanksgiving more than Christmas. And one reason why? The food, of course! It’s all about the corn casserole, mashed potatoes and pumpkin pie.
Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving menu: Grandma’s Thanksgiving Turkey Stuffing.
This recipe was my Grandma’s Thanksgiving stuffing recipe, passed down to my mom. I grew up enjoying this savory traditional stuffing recipe, and now my kids are enjoying the tradition, too!
Cooking a turkey with stuffing can seem intimidating, but it doesn’t have to be. With some simple preparation and these easy-to-follow steps, you’ll have a juicy, flavorful turkey roasted to perfection in no time.
Ingredients You’ll Need
Before getting started make sure you have the necessary ingredients on hand
- Whole turkey (frozen or fresh)
- Stuffing mix (packaged or homemade)
- Vegetable oil
- Celery
- Onions
- Butter
- Fresh herbs like sage, thyme, rosemary
- Bread cubes or torn bread pieces
- Chicken or turkey broth
- Eggs
- Salt and pepper
I like to use a packaged stuffing mix as a shortcut but making homemade stuffing from scratch is rewarding too. The choice is yours!
Thawing the Turkey
If using a frozen turkey, you’ll need to thaw it first. There are three safe ways to do this:
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In the Refrigerator: Allow 24 hours for every 4-5 lbs. Place the turkey in a container to catch any juices as it thaws.
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In Cold Water: Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Allow 30 minutes per pound.
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In the Microwave: Follow your microwave’s instructions for thawing. Cook the turkey immediately after thawing.
Ideally, thaw your turkey 1-2 days before you plan to cook it. This gives the bird time to thaw evenly throughout.
Preparing the Turkey
Once thawed, it’s time to prep the bird for seasoning and stuffing:
- Remove the giblets and neck from the cavity. Discard or save for gravy.
- Pat the turkey dry, inside and out, with paper towels.
- Liberally season the inside cavity with salt and pepper. I also like to add some fresh herbs.
- If desired, rub the skin with vegetable oil or butter. This helps the skin brown and makes for a prettier presentation.
Now the turkey is primed and ready for stuffing!
Making the Stuffing
There are a few techniques to keep in mind when making stuffing:
- Always use cooked ingredients like sautéed vegetables, cooked meat/seafood, or pasteurized eggs. Raw ingredients can harbor bacteria.
- Allow cooked stuffing to cool completely before stuffing the turkey. Hot stuffing causes uneven cooking.
- Avoid tightly packing the stuffing, as this also leads to uneven cooking. Lightly fill the cavities.
Here are the basic steps for packaged stuffing mix:
- Cook celery and onions in butter until softened.
- Prepare stuffing mix according to package directions with broth and butter.
- Add cooked veggies, torn bread pieces, and seasonings like sage, salt, and pepper.
For homemade stuffing, saute cubed bread and veggies like celery, onions, carrots, mushrooms. Add broth, eggs, and seasonings of choice.
Let the stuffing cool completely before stuffing the turkey. Stuff loosely into the neck and body cavities.
Roasting the Stuffed Turkey
Here are some key tips for safely and properly roasting a stuffed turkey:
- Roast at 325°F or 350°F. Use a meat thermometer to monitor the temperature.
- Loosely tent foil over the turkey for the first 2/3 of cooking time to prevent over-browning.
- Remove the foil for the last 1/3 of cooking so the skin can brown. Baste with pan juices.
- Cook until the thigh meat reaches 165°F and the stuffing reaches 165°F.
- Allow the turkey to rest 20-30 minutes before carving for juicy, tender meat.
For a 12-15 lb turkey, plan on about 3-4 hours of roasting time. The stuffing and size of your turkey will impact total cooking time.
Food Safety Tips
To keep your meal safe, be mindful of these food safety guidelines:
- Never stuff the turkey in advance. Stuff just before roasting.
- Use a food-safe meat thermometer to check doneness. Cook to 165°F.
- Refrigerate leftovers within 2 hours. Reheat thoroughly to 165°F.
- Wash hands, utensils, sink, and anything else that touched raw turkey.
Follow these simple steps for a show-stopping turkey with savory, flavorful stuffing. Let the aromas of garlic, onion, and fresh herbs fill your kitchen. Your holiday table will be delighted!
How to Make Turkey Stuffing
- Sauté the veggies. When it comes time to make the stuffing, sauté the onions and celery in butter over medium heat until the veggies are tender. This is the best aroma ever. Of all the smells of Thanksgiving dinner cooking, this is the one that always starts it all off. There’s just nothing better.
- Mix the stuffing. Place the bread cubes in a large bowl. Then add the butter mixture and the rest of the ingredients. You can also mix the stuffing right in the casserole dish.
- Bake the stuffing. Spread the stuffing evenly in a 9×13″ baking pan or a pretty 2 quart baking dish. Bake for 30-35 minutes or until golden brown.
Best Bread for Stuffing
If you’ve never made Thanksgiving turkey stuffing before, you may think it is difficult. Our recipe is very simple, though and starts with the bread.
I recommend a heavier white bread (such as French or Italian bread) for turkey stuffing. Even sourdough bread would be delicious!
You can also use dried hot dog or hamburger buns that you may have sitting in your freezer. Sometimes I throw in whole wheat bread. This recipe is versatile!
- You’ll want to start this recipe about two days beforehand. Cut fresh bread into 1″ cubes and put them in a big bowl.
- Leave the bread cubes sitting out for about 48 hours so they dry out. Stir them once or twice a day so all of the bread dries out evenly. If you run out of time, dry the bread cubes in the oven preheated to a low heat.
How to Make Easy Beginner’s Turkey with Stuffing | Thanksgiving Recipes | Allrecipes.com
FAQ
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