From Toula Patsalis of Kitchen Glamor

Turkey Stuffing for up to a 12-pound turkey:

1 pound firm white bread (such as Pepperidge Farm), cut in small pieces
1 1/2 cups chicken stock
1 tablespoon vermouth or sherry
1 1/2 teaspoons powdered sage
1/2 teaspoon dried rosemary
2 cloves garlic, crushed
3 slices bacon, cut in pieces
4 tablespoons butter
1 cup onions, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley
1/2 pound ground chuck
1/2 pound pork sausage
1 1/2 teaspoons salt
1/4 teaspoon pepper

Turkey Stuffing for 15-20 pound turkey:

2 pounds firm white bread (such as Pepperidge Farm), cut in small pieces
2 cups chicken stock
1/4 cup vermouth or sherry
3 teaspoons powdered sage1 teaspoon dried rosemary
3 cloves garlic, crushed
1/4 pound bacon, cut in pieces
1 stick butter
2 medium onions, chopped
1 cup celery, chopped
1/4 cup fresh parsley
1 pound pork sausage
3 teaspoons salt
1/2 teaspoon pepper

In a large bowl, combine the bread crumbs and chicken stock and set aside. In a saucepan, over low heat, warm the vermouth. Then add the sage, rosemary and garlic; mix well and set aside. In a skillet, over medium heat, fry the bacon until crisp, then remove it with a slotted spoon and mix it with the bread mixture. In the same skillet, melt the butter with the bacon grease. Add the onions, celery and parsley. Cook over medium heat until the vegetables are tender, about 10 minutes. Then add the ground chuck and pork sausage and cook until done. Add the meat mixture to the bread mixture. Pour the reserved spice mixture over the stuffing and season with salt and pepper. Mix the stuffing thoroughly until well blended. Taste and correct seasoning as necessary.

Makes about 10 cups of stuffing (for 12-pound turkey) or 18-20 cups (for 15- to 20-pound turkey); analysis based on 1-cup serving.

Tested by Thelma Oakes for the Free Press Test Kitchen.

Turkey Stuffing Suggestions: For variety, add 1/2 pound of steamed, chopped chestnuts. Ground turkey, turkey sausage and turkey bacon may be substituted for the beef and pork versions.

260 calories (47% from fat), 14 grams fat (6 grams sat. fat), 22 grams carbohydrate, 12 grams protein, 808 mg. sodium, 42 mg. cholesterol, 45 mg. calcium, 1 gram fiber.

Printed by permission from the Detroit Free Press. 1999.


14-15 c. day old bread cubes (cut into 1 inch cubes)
3 c. chopped celery
1 1/2 c. chopped onion
1 1/2 t. rubbed sage
1 t. salt
1/2 t. pepper
1 1/4 c. butter, melted

Combine first 6 ingredients and mix well. Add butter and toss. Spoon into a (5 quart) slow cooker, cover and cook the dressing/stuffing on low for 4 hours, stirring once.



Put 6 c. finely crumbled cinnamon raisin bread or cinnamon rolls (with icing) into a pan with 2 c. boiling water, 3 T. dry minced onion, 4 t. chicken bouillon powder, 1 t. rubbed sage (or 1/2 t. poultry seasoning), 1 jar (7 1/2 oz.) Junior Apples And Apricot strained dessert babyfood, 2 T. butter or margarine and 1/4 t. seasoned salt. Stir it lightly just to blend the ingredients (use a gentle touch). Keep covered, on low heat, til serving time (don't let it dry out). Additional liquid may be added if too much liquid is evaporated while the dressing is kept "on hold" over low heat (no longer than 1 hour) or put it in the top of a double boiler, over simmering water (if holding for more than 1 hour). You may also grease a (2 qt.) casserole and bake the dressing, covered, at 350° about 40 minutes or til piping hot. Freezes well for up to 3 months.

(serves 4-6)

Please visit our free recipes pages 1, 2 & 3 for additional recipes to use for your holiday meal.

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