Turkey/Chicken Stuffing

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Turkey/Chicken Stuffing

By Bob Merten

Serves: 6-8

Ingredients:

1 loaf of fresh white bread (3 for a turkey)

1 small celery bunch diced (2 with turkey)

1 large onion diced (3 for turkey)

2 large eggs (up to 8 for turkey)

1 large pinch of salt

¼ teaspoon freshly cracked black pepper

½ pound unsalted butter (add ½ pound for turkey)

¼ to ½ cup fresh turkey stock (optional)

Directions:

Preheat oven to 350º F ( if cooking in loaf pan)

In large stockpot, melt butter. Stir in chopped onions, salt and pepper and cook until onions are translucent.

Add celery and cook over low heat until just tender. Tear loaf of bread into pieces and add to stockpot with onion mixture and toss well until mixed.

Turn off heat and allow to cool, 15 to 20 minutes.

Crack eggs into mixture and use hands to toss well. Make sure the mixture is wet. Add more eggs if needed.

Pack cooled mixture tightly if stuffing a bird. A loaf pan can be used. After packing dressing into loaf pan pierce with a knife and pour chicken or turkey stock over dressing ¼ to ½ cup per loaf pan.

Bake at 350º F for 30 minutes.

Notes from Paula’s test kitchen: This dressing works well in a loaf pan. We found the dressing much more flavorful if you took the time to separate the oil from the stock before adding to the pan. We also added 2 tablespoons of chopped fresh rosemary to kick up the flavor. Serves 6 in loaf pan and 12 for turkey.

Reader Comments:

High Paula I really enjoy your show, and especially when your two handsome sons are with you. Tell them not to worry I am 83 years old. Your recipes are delicious. I cook a lot and always interested in new recipes. Keep up the fun work. Leona MacDonald

By Leona Macdonald on March 16, 2012

WHY IN THE WORLD WOULD YOU NOT USE CORNBREAD TOO MAKE CHICKEN AND DRESSING?

By johnnie on January 12, 2012

Love your ways of cooking( butter n more butter) and your style. You have some very delicious recipes and I have your best seller cookbook on my Christmas list and hopefully I get it

By Rosalind Raspberry on December 14, 2011

Paula, I live ,some of the year, in a country that are not used to cake mixes and you use this item a lot in yr recipes,for instance,choc cake mix in yr choc gooey cookies. One cannot buy the things here that we are used to in North AMERICA; how r we supposed to substitute for these recipes. You must not forget that people do get sent all over the world in their jobs but take yr cookbook with me and so the things we like and wud like to make, the items are not in the stores to buy. I am at the moment in Germany and there are several(100 or more) items that I am used to cook with but cant find them here. They dont have our brown sugar, for instance, liquid vanilla, cakes mixes like ours, etc. so think on us when you cook,please !!

By DIANA on November 08, 2011

What no sage?

By Ruth McClung on October 17, 2011

I need help on the dressing. I will be making dressing for the 1st time. It will be for about 30 people. How do I know how much stuff to put in to make it. Help!!!!! Kathy Bates Want it to be good like yours have eaten at your restaurant in Savannah.

By Kathy Bates on September 30, 2011

Paula, your the best, I grew up in Tx, I now live in IN (38Yrs)I had forgotten how much I had forgotten how to cook with the Southern touch, so I THANK U for bringing back my Southern roots.

By Rose on August 28, 2011

do you have a recipe for chicken/turkey cornbread dressing

By Barbra Caldwell on July 27, 2011

I read your recipe for the chicken / turkey stuffing, & want to make it, but in the recipe it says : 1/2 pound of unsalted butter ( add 1/2 pound for turkey ) Does this mean to add a 1/2 a pound for the chicken & (or) 1/2 pound for the turkey? Everything for the turkey calls for larger amounts because of size. Are both equal for the amount of butter used for sautéing? Thank you.

By Sandra on July 26, 2011

I would just love to be a guest on your show! one of my desires in life is to own And operate a weekend take out fish and chicken with southern pound cake and a famous sweet potato pie not to leave out the col lards greens mac and cheese and corn bed! I watch your show often and you have got it going on! I enjoy cooking and have realized that people will eat and pay for good cooking! After being an accountant for many years! They have always said follow your passion.

By Sam Grant on July 14, 2011

I have been trying to get a recipe that Jamie made on a tv show. It was a Chicken Enchilada Casserole. I remember that it had a can of Campbell's Cheese Soup. It has been several years. Pls. help me. Thank you . Linda Davis

By Linda on May 10, 2011

Dear Paula, just wanted you to know that i have not made a recipe yet that my family did not like from your cookbooks or your show. DVR your shows everyday and get caught up on all of them over the weekend. I like trying new recipes, and being a southern girl, I relate well to your style of cooking.Thanks again and keep up the good work!! Your friend from the bluegrass state, jennifer

By jennifer greathouse on February 20, 2011

It is very hard for us older folks to read the orange type - would you consider darkening it - I love Paula and her family -

By Patricia Dooley on January 06, 2011

Tried Paula's dressing this year for my family's Thanksgiving get together. It was my first year to be "hostess" and I was really nervous cooking for so many people. This recipe is the only one I have ever seen that uses cornbread, white bread and crackers. It was wonderful. I doubled the recipe thinking that I was expecting more than 8 people to feed and we had lots leftover. I then made turkey soup with the turkey carcess and other vegetables. We then discovered, if you put a piece of dressing in the bottom of the bowl, then pour the soup over, it is quite tasty. So none went to waste!

By b nayson on December 30, 2010

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Turkey/Chicken Stuffing