Mom Binzel's Turkey Stuffing

Yield: Serves 6
  • 1-1 1/2 loaves bread, cut in cubes
  • 1 c. diced celery
  • 1/2 medium onion, diced
  • 1 stick butter
  • 1 tsp. salt, or to taste
  • 1/2 tsp. poultry seasoning, or to taste
  • cooked turkey heart and liver
  1. Cube bread and let sit at room temperature half a day. Cook celery and part of onion in about 1 c. water for about ten minutes. Add remaining onion to bread. Sprinkle bread with seasonings; cut up turkey heart/liver and add to bread. Mix.
  2. Add butter to cooking celery and onions. When butter is melted and veggies are cooked, remove from heat and slowly pour over bread mixture while tossing, mixing thoroughly.
  3. Place in 9x13" pan and cover with foil. Bake at 350 degrees for about 30 minutes.
This can be cooked inside the turkey, but the meat will cook faster without it. And if you still want the turkey flavor, make gravy from the cooked turkey juices. That's how we always eat it!
  • side
  • Thanksgiving
  • favorite
Last updated 2016-12-25
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