Made from scratch turkey stuffing recipe?

if anyone willing to share. i'd totally appreciate it


thanks a bunch!Made from scratch turkey stuffing recipe?
my mother makes the best stuffing


here a recipe like the one she does








2 loaves oven-dried white bread (recommended: Pepperidge Farm)


2 cups cooked white rice


1 sleeve crushed saltines


1 pound bulk breakfast sausage


2 cups chopped celery


1 large onion, chopped


7 cups chicken stock


Salt and freshly ground black pepper


1 teaspoon dried sage leaves


1 tablespoon poultry seasoning


3 eggs, beaten


1/4 stick butter, melted


Mushroom Giblet Gravy, recipe follows





Preheat oven to 350 degrees F.


Crumble oven-dried bread into a large bowl. Add rice and saltines.





Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.





Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.Made from scratch turkey stuffing recipe?
bread,cerlery,onoins.sauage boil turkey or use broth add the rest,i put 1 can cream of mushroom soup in mine and fry some sauage with extra sage and put in it,if it is dry keep adding turkey broth
You can go to www.bettycrocker.com and find a number of stuffing recipes. Just pick on that looks like it will taste good and go for it!
Corn bread, onions, apples and celery cut up small, sage, salt and pepper to taste, some finely chopped walnuts if you like, and broth ( not too much) . No real recipe needed, just mix up as much as you need. Stale corn bread is fine.
bread crumbs(depends on how big your turkey is)


pouch of onion soup mix


savoury(2-3 TBSP)


chicken broth(enough to moisten stuffing)


butter/margarine(melted, 1/4-1/2 cup)


garlic powder(1/2 tsp)








optional, small chopped onion, celery chopped fine, apple chopped fine, raisins or cranberries chopped)
You get fresh Italian bread, tear into pieces, add butter, chicken broth, sage seasoning, onion flakes, salt and pepper. Bake until lighlty crispy. Enjoy.
This is very traditional and from memory for at least a 12lb turkey. It will probably stuff up to 22 lb bird, as well.





2-9 oz. bags Bread Cubes (Pepp. Fm or any Other)


4-5 Stalks Chopped Celery


1 Med-lg. Onion (Chopped-But Not Minced)


1 1/2 Tsp. Salt


1 1/2 Tbsp. Sage (To your taste-Can use Poultry Seasoning-but Sage best)


1 Tsp. Ground Black Pepper


1-2 Cans Swanson Chicken Broth (or reconstitute Bouillion)


1 Lg. Egg





If you keep stale bread and it is just dry, Not Bad, you can also use this by cutting it into cubes.


Chop the veggies. Add to bread cubes in a large bowl. Mix in sage, S %26amp; P and some of the Ch. Broth. Beat the egg with 1/4 cup of the broth and add to bowl. Mix well.





Mixture should be moist, NOT soggy. Don't worry if some of the bread is still dry, it will absorb Turkey juices and taste even better!