Turkey / Chicken Stuffing


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Turkey / Chicken Stuffing Turkey / Chicken Stuffing Recipe Courtesy of

54321 Based on 16 Reviews

An old fashioned stuffing recipe that can be cooked in a bird or a loaf pan!

Servings: 6-8
Difficulty: Easy

Ingredients Add to grocery list

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.

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Reader Comments:

54321

Thank you for this and many more recipes that you have provided.Every one I have tried has come out just as beautiful as your pics. Again, thanks.Barbara Alsbury

By Barbara J. Alsbury on February 09, 2012

54321

Hi Paula.Young lady do you need another son? Because I would love you to be my mother. I love all your dishes, I try to cook some of them. My all time favorite is (not yo mamas banana pudding). On your dressing (thats what I call it) recipe I think its great and definately 5 *****. Once in a while I will add a little chopped bell pepper in it, but that is just some time. Say hello to mike. He has a fantastic lady there. Paula there are millions of people all over the worldthat will agree when I say young lady don`t you dare stop making those wonderful recipes. GOD BLESS.

By James R, Bray Sr. on January 21, 2012

54321

Hi Pauls i have always been a fan of your cooking show!!!Keep the down home style coming.With your help our thanksgiving meal is going to be wonderful!!Happy holiday to and your family,and god bless you.

By Angel Smith on November 22, 2011

54321

First timer in charge of T-Day (at least she lets me think so)could I add broccoli and perhaps Sausage to this basic reicipe? If so are there any adjustments I should make to the basic recipe? Thanks

By Clifford Mallory on November 22, 2011

54321

like the reicipe but you proubly need to change 1/4 to 1/2 cups of freash turkey stock optinal

By candiya on November 20, 2011

54321

hey girlfriend....your a gift from God...i love you and your recipes...im a southern girl that loves to cook and your food is just my style...this stuffing is THE BEST! Love you Paula! HAPPY TURKEY DAY YA'LL~!

By Shannon Dae Gallagher on November 19, 2011

54321

I make my sage stuffing like this but with NO egg

By Anonymous on November 17, 2011

54321

I really enjoy watching Pauladeen on the food network. Also I have some her cooking magazines and cookbooks. She is a wonderful inspiration in so many ways. Paula is a Joy; Happy Holidays; Paul and Family Love and Best Dishes Mary Konicke

By mary konicke on November 16, 2011

54321

Hi Paula my husband and I love you and your cooking we watch you all the time and we have some of your cook books and we uses them to.love your show

By Angela Wells on November 15, 2011

54321

We always put sage in our thanksgiving dressing, but we make a cornbread dressing.

By Sharon Rowan on November 13, 2011

54321

This a tried and true stuffing recipe that my grandmother passed down. We put giblets in ours but always go back to this one!!!!

By Paula McElinney on November 13, 2011

54321

Paula, your dressing receipts are great, and I just let my mind run wild when I start on my dressing. The most important ingredients in my book is fresh baked corn bread, onions and celery. then chicken stock of cource. I just really enjoy all your ideas and reciepts. Bless you girl.

By Faye Parks on November 08, 2011

54321

TRY ADDING SAGE & POULTRY SEASONING NUMMY!!!

By diane peterson on November 03, 2011

54321

I love your show and all the recipes that you do. You are a very awesome person. Hope you have a very Merry Christmas and a Happy New year Sincerely yours, Bernie

By Bernice Vera on December 22, 2010

54321

Do you make sweet patatoe pies

By Jean on December 22, 2010

54321

By Anonymous on December 13, 2009

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