Homemade Old-Fashioned Stuffing Recipe
Serving Size / Yield
- 3-4 loaves of white bread (or 5 if you like leftovers)
- Chicken broth
- Turkey giblets
- 2 bunches celery
- 1 onion
- 2 Tbs. butter
- 1/2 tsp. sage
- Oysters (optional)
- Mushrooms (option)
The night before, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out. The next day, after you remove the turkey's giblets, boil the giblets in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove giblets for later use or discard. Set giblet cooking water aside. Preheat oven to 350 degrees. Chop onion and celery and place into food processor until minced. Melt 2-3 Tbs. of butter in large saucepan. Sauté onion and celery until heated through. Do not brown! (Sauté mushrooms also at this time if using them).
Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts. Once cooked, pour the onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage over bread/onion/celery mixture. Using the reserved giblet cooking water, pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in. Mix thoroughly and smell/taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage. If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid. Either stuff in turkey to be baked in oven, or put in 9x13 pan. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through. Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.