Mom’s Classic Turkey Stuffing

Now I understand why my husband gets so excited about having turkey stuffing every year. The first time I tasted his Mom’s Classic Turkey Stuffing while my husband and I were still dating, I knew I would need to learn how to make it. My mother-in-law gave me the run down.  I’ve added to the goodness by increasing the quality and nutritional value of the bread, toasting the bread, and using homemade bone broth. I don’t know whether to call this dressing or stuffing. I’ve heard that if you put it in the bird it’s stuffing and if you cook it in a casserole it’s dressing. I’m not sure if that is true or not. Interestingly enough, even though this recipe is cooked in a casserole it has the consistency of and tastes like it was roasted in the bird. So I feel justified calling it “stuffing.” By far, this is the best turkey “stuffing” I’ve ever had. I cannot possible improve upon this recipe any further. If pressed, it’s consistently my favorite bite of Thanksgiving dinner.  When guests eat it they usually ask for the recipe. So, I’m gladly sharing it here.

Mom’s Classic Turkey Stuffing
2 1/2 loaves of quality sandwich bread, torn in bite sized pieces (I’ve used gluten-free, sprouted wheat, and a premium-quality organic white bread)
6-8 8 cups homemade turkey stock (have 2 quarts ready)
2 cups onion diced, about 1 large onion
2 cups celery diced, about 6 stalks of celery
2 sticks of unsalted butter (I use Kerrygold)
4 tablespoons of rubbed sage
2 tablespoons of salt
2 teaspoons of pepper

1. One week to three days ahead of time make homemade turkey stock. I make turkey stock just like I make chicken stock substituting the bones from 1 or 2 turkey breast roasts instead of chicken. Or, sometimes I buy several wings and a thigh in advance, roast them and eat them for dinner with a salad and make broth with all the leftovers. Store strained stock in the refrigerator until you are ready to make stuffing. When you begin making the stuffing remove the stock from the refrigerator and gently heat it on medium-low heat.

2. One day before, or on the day you are cooking tear 2 1/2 loaves of quality sandwich bread into bite-sized pieces and store in a 4-quart covered casserole dish. (Pepperidge Farms sandwich bread is what my Mother-in-law used to use, but I now use an organic, non-gmo, or gluten-free equivalent in order to have the best ingredients based on the needs of our guests and family).

3. Toast the bread in a 350 degree oven in several batches and store until you are ready to cook.

4. Cut onion and celery in a medium to small dice. This can be done one day in advance too.

5. Melt two sticks of unsalted butter in a medium-sized pot. Add sage, salt, and pepper and saute over medium heat for 5 to 7 minutes until the celery and onion are semi-soft.

6. Preheat oven to 350 degrees. In an extra-large mixing bowl add the butter-celery-onion mixture to the toasted bread pieces and toss to coat evenly. Begin ladling warm stock one cup at a time over the stuffing, periodically stirring, to ensure even distribution. You’ll want the bread to be completely saturated and soggy. Depending on the type of bread this will take 6 to 8 cups of stock.

7.  Cover the stuffing and cook for 1 hour. All of the steam causes the stuffing to puff up like a souffle. Remove the lid and bake for another 30 minutes or until desired consistency. Note: it will become more firm as it cools and rests.

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Mom's Classic Turkey Stuffing

November 26, 2010

Servings: 12-14

Prep: 60 min

Cook: 1 hr 30 min

Total: 2 hr 30 min

Difficulty: Intermediate

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 2 1/2 loaves of quality sandwich bread, torn in bite sized pieces (I’ve used gluten-free, sprouted wheat,and a premium-quality organic white bread
• 6-8 8 cups homemade turkey stock (have 2 quarts ready)
• 2 cups onion diced, about 1 large onion
• 2 cups celery diced, about 6 stalks of celery
• 2 sticks of unsalted butter (I use Kerrygold)
• 4 tablespoons of rubbed sage
• 2 tablespoons of salt
• 2 teaspoons of pepper

Directions

• Step 1 1. One week to three days ahead of time make homemade turkey stock. I make turkey stock just like I make chicken stock substituting the bones from 1 or 2 turkey breast roasts instead of chicken. Or, sometimes I buy several wings and a thigh in advance, roast them and eat them for dinner with a salad and make broth with all the leftovers. Store strained stock in the refrigerator until you are ready to make stuffing. When you begin making the stuffing remove the stock from the refrigerator and gently heat it on medium-low heat.
• Step 2 2. One day before, or on the day you are cooking tear 2 1/2 loaves of quality sandwich bread into bite-sized pieces and store in a 4-quart covered casserole dish. (Pepperidge Farms sandwich bread is what my Mother-in-law used to use but I now use an organic, non-gmo, or gluten-free equivalent in order to avoid the added preservatives and chemicals and gluten, if needed).
• Step 3 3. Toast the bread in a 350 degree oven in several batches and store until you are ready to cook.
• Step 4 4. Cut onion and celery in a medium to small dice. This can be done one day in advance too.
• Step 5 5. Melt two sticks of unsalted butter in a medium-sized pot. Add sage, salt, and pepper and saute over medium heat for 5 to 7 minutes until the celery and onion are semi-soft.
• Step 6 6. Preheat oven to 350 degrees. In an extra-large mixing bowl add the butter-celery-onion mixture to the toasted bread pieces and toss to coat evenly. Begin ladling warm stock one cup at a time over the stuffing, periodically stirring, to ensure even distribution. You’ll want the bread to be completely saturated and soggy. Depending on the type of bread this will take 6 to 8 cups of stock.
• Step 7 7. Cover the stuffing and cook for 1 hour. All of the steam causes the stuffing to puff up like a souffle. Remove the lid and bake for another 30 minutes or until desired consistency. Note: it will become more firm as it cools and rests.