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Traditional Turkey Stuffing

Traditional Turkey Stuffing (Prepared)


10 mins


30 mins




1lb sliced white, French or Italian bread, including crusts cut into 1/2 inch cubes
4 to 8 tablespoons unsalted butter
2 cups chopped onions
1 cup finely chopped celery
1/4 cup minced fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/3 cup chicken stock
1 to 2 large eggs, well beaten Stock and/or egg


Step 1

Preheat oven to 400°F. Toast bread in oven until golden brown. Turn into a large bowl.

Step 2

Heat unsalted butter in a large skillet over medium-heat high until the foam subsides. Add onions and celery; cook for 5 minutes, stirring constantly. Remove from heat and add in parsley, sage, thyme, salt, black pepper, nutmeg and cloves.

Step 3

Stir in the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in chicken stock and egg, a little at a time, until the stuffing is lightly moist but not packed together. Adjust the seasonings. To use as stuffing, reheat just before spooning it into the birds.

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