Recipe Information

I like to elevate this recipe by using quality crusty bread, which I cut into cubes and bake in the oven for about 18-20 minutes to achieve a delicious crunch.

I always double the recipe because bread stuffing is such a popular dish at our holiday table. It begins with cubing up the bread and baking it in the oven with a sprinkle of garlic powder for that perfect crunch.

Next, finely chop the onions and celery, and sauté them in a hot skillet with butter and spices until tender. It’s not Thanksgiving until I catch a whiff of the onions, celery, and spices cooking on the stove.

Then, add the cooked vegetables to the toasted bread cubes and mix, ensuring you add enough chicken broth to moisten the bread without making it too soggy. Combine it all.

Using your hands (or a spoon if you prefer), stuff the bread stuffing into the neck cavity first. I like to use a skewer to lace the area closed, using the skin folds. Then, turn the turkey over and stuff the body cavity until it overflows.

If there’s extra stuffing that doesn’t fit, place it in a baking dish and bake in the oven, basting with turkey juice every 15-20 minutes until it reaches 165°F. Basting with the turkey juices is the key to achieving great flavor. If there isn’t enough turkey juices, use some chicken broth.

When basting the turkey, be sure to drizzle some delicious juices over the stuffing that protrudes from the turkey. It gets nice and crunchy and is often a coveted part of the meal.

This flavorful stuffing isn’t just reserved for Thanksgiving. Elevate your next meal by using it to stuff a whole chicken or cornish hens for an equally delicious addition.