The Gourmet Review

Turkey Stuffing is one of the best parts of turkey dinner during the holidays. Check out some of my personal favorite recipes in the holiday category of The Gourmet Review. My turkey stuffing comes from my mother and was passed down through generations. I always have extra stuffing that I cook in a separate baking dish, but it’s never as good as stuffing baked in the turkey. It’s the turkey juices and butter that gives it that extra flavor. Try our family favorite recipe.

SERVINGS:  One 10 – 12 pound turkey

INGREDIENTS

1  14 oz package Pepperidge Farm Herb Seasoned Stuffing (Blue Label)

5 tablespoons butter

l cup onion chopped

1 cup celery chopped

2 cups chicken stock (I use Swanson’s 100% fat free, no msg, 33% less sodium)

4 ounces powdered sage (or to taste. I use need lots of sage!)

1 small apple, peeled and diced into small pieces (to add moisture)

1/2 cup fresh parsley chopped

1 beaten egg

DIRECTIONS

Melt butter in stock pot ( I always double the recipe for our family’s 24 pound turkey or leftovers.)

Saute onions and celery until translucent – about 3 – 4 minutes. Add chicken broth and bring to a boil. Turn off stove. Add stuffing mix. Stir.

Add apple, parsley, sage and beaten egg. Stuff turkey and bake remaining stuffing in casserole dish for last 30 minutes at 350.

NOTES

Pepperidge Farm only sells its stuffing mix during November and December during the holidays. If you want to make a big turkey the rest of the year, you will have to buy a couple extra bags of the stuffing mix and keep it in your pantry. It’s worth it. I love lots and lots of powdered sage in ours. Naturally, the stuffing mix is only the beginning of this recipe. The Blue Baker made this herself for the first time this Thanksgiving and it was delicious.

– The Gourmet Review