Description
This Old Fashioned Stuffing recipe is a timeless classic filled with buttery bread, herbs, and rich turkey stock, delivering a warm and hearty side dish that’s soft in the middle and delightfully crispy on top. Perfect for holiday gatherings or any comfort-food craving, it balances nostalgic flavors with a satisfying texture sure to complement your main dishes.
Ingredients
Main Ingredients
- 1 loaf hearty white sliced bread, torn into small pieces (24 ounces)
- 1 bag unseasoned cubed stuffing (dried cubes in a bag) (12 ounces)
- 2 eggs
- 4 cups turkey stock
- 10 tablespoons unsalted butter, divided
- 1 medium white onion, finely chopped
- 1 ½ cups finely chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons poultry seasoning
- 1 ½ teaspoons dried sage
- 2 tablespoons chopped fresh parsley (optional)
Dairy
- 1 ¼ cups whole milk plus 1 additional cup if using giblets, divided
Optional
- Giblets from 1 turkey except the neck
- Nonstick cooking spray
Instructions
- Prepare Giblets (Optional): If using giblets, place them along with 1 cup of milk in a medium bowl and let stand at room temperature for at least 15 minutes to soften the giblets and infuse the milk with flavor.
- Toast the Bread: Preheat your oven to 350°F (175°C). Spread the torn white bread evenly between two rimmed baking pans. Bake for 12 to 15 minutes until the bread is crisp and lightly toasted. Remove from the oven and set aside, leaving the oven on.
- Mix Base Ingredients: In a large bowl, whisk the eggs until smooth. Add the unseasoned cubed stuffing, turkey stock, and the remaining 1¼ cups of milk (reserve the milk used with giblets if applicable). Toss everything together gently to combine.
- Melt Butter: Melt 8 tablespoons of butter in a small pot or microwave-safe dish until fully melted and set aside.
- Prepare Casserole Dish: Spray a large casserole dish (at least 9 x 13 inches and 3 inches deep) with nonstick cooking spray to prevent sticking.
- Cook Giblets and Veggies (If Using Giblets): Drain the giblets from the milk and discard the milk. Finely chop the giblets. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the chopped giblets and cook for 3 minutes, stirring frequently. Stir in the onion, celery, and garlic, seasoning with salt and pepper. Cook for 5 to 7 minutes until the vegetables soften. Add the poultry seasoning and dried sage, cooking for another minute while stirring constantly.
- Cook Veggies (If Not Using Giblets): Heat the remaining 2 tablespoons butter in the skillet over medium heat. Add the onion, celery, garlic, salt, and pepper. Cook for 5 to 7 minutes until softened. Stir in the poultry seasoning and sage, cooking for 1 minute and stirring constantly.
- Combine Stuffing Mixture: Add the optional chopped fresh parsley, toasted white bread, melted butter, and the cooked onion and vegetable mixture to the bowl containing the cubed stuffing and liquids. Stir thoroughly for about 1 minute or until the toasted bread is well moistened.
- Bake Stuffing: Transfer the stuffing mixture to the prepared casserole dish. Cover tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 to 25 minutes until the top is golden brown and the internal temperature reaches 165°F (74°C).
Notes
- Using giblets adds a richer flavor, but the recipe works great without them.
- Toast the bread evenly to ensure the stuffing texture is perfect – soft inside and crispy on top.
- Make sure to cover the stuffing initially to keep it moist during baking.
- Check the internal temperature to ensure food safety, especially if adding raw giblets or eggs.
- Fresh parsley is optional but adds a nice bright flavor and color.