Turkey Stuffing Recipe



This recipe for turkey stuffing has been passed from generation to generation in my family. Can a stuffing melt in your mouth? Probably not, but this comes close.  When the turkey comes out of the oven and carving begins, it’s all I can do to keep people from “tasting” pieces of skin, turkey and stuffing that randomly falls onto the cutting board. This turkey stuffing recipe is easy and quick to make and can be prepared in the morning just before the turkey goes into the oven. I like to have the onions and celery prepped – chopped and ready to go in a ziplock bag in the refrigerator.


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

1 cube butter

1 cup chopped celery

1 cup chopped sweet or yellow onion

2 cups chicken broth

l small apple sliced or diced into small pieces

l egg

powdered sage





Melt butter in a large sauce pan over medium high heat.  Add the onions and celery and cook 2 – 3 minutes. Remove from heat.



Add broth and stuffing mix to saucepan. Then stir diced apple and  slightly beaten egg to make the stuffing moist and lots of powdered sage. Be sure to put the sage in your hand and crush slightly with your hands to bring out the flavor. I’ve never measured the sage, but I’m always surprised how much sage this recipe takes to bring out the flavor. Use liberally. This is one of the few times I do not use fresh herbs. Salt and pepper to taste.



Mix thoroughly and fill both ends of the turkey. Put leftovers in a casserole dish. I personally love the stuffing in the bird so it has all the turkey juices making it soft!



– The Gourmet Review


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