Traditional Turkey Stuffing Recipe (or is it “Turkey Dressing”?)
Make sure to look at the notes below for adjustments :)
Author: Mona Lou via Kelly the Kitchen Kop
- 12 Tablespoons butter Butter is good for you, especially pastured butter! Don't believe me? Read more here about healthy fats.
- 1 onion chopped small
- 3-4 cloves garlic chopped (optional)
- 3-4 stalks celery chopped small
- 2 carrots chopped (optional)
- Handful of parsley chopped, if desired
- 1 1/2 teaspoons sea salt
- 1/8 teaspoon pepper
- 3/4 teaspoon sage or more to your taste
- 1 beaten egg, optional for more nutrition
- About 1 1/4 cup broth — homemade broth is best — use more if you like it more moist.
- 1 pound/16 ounces bread of choice, preferably sourdough or bread at least with no preservatives. No one eats the bread ends around here so I throw them into the freezer and use them for homemade croutons, bread crumbs for recipes, or this time of year, for homemade stuffing!
Melt butter in a cast iron pan or a medium sized pot. Add veggies and parsley, salt, pepper, and sage. Sauté on medium heat until vegetables are soft, 10 minutes or so.
While that's cooking, break up a loaf of bread into cubes into a mixing bowl.
When veggies are done, pour all of that over the top of the bread and stir well. Add a beaten egg if desired, for more nutrition & moisture. Add enough broth to get it as moist as you like. We like it moist but not wet.
Stir until it's all mixed in, then transfer to a buttered dish or stuff your bird once it's cleaned out well.
Bake 30-40 minutes on 350*, OR if you're stuffing a bird, it will take much longer, obviously, since it depends on the weight. See below for more on that.