Turkey Stuffing
Pat Tyler

(Mission Granbury, turkey stuffing, bread, corn bread, celery, onion)

Turkey Stuffing
Turkey Stuffing

Yield: About 2 quarts (or 8 cups, 16 ½ cup servings)


2 C white bread, dried and diced or shredded
2 C corn bread, dried and diced or shredded
1 onion, diced
2 ribs celery, diced including leaves
1 bell pepper, diced
thyme, to taste
sage, to taste
kosher salt, to taste
black pepper, to taste
2 large eggs, lightly beaten
2 C turkey stock or low-sodium chicken broth. (Substitute) water + 1 Tbsp of melted butter per cup.

— Tasty optional add ins —
Spicy sausage, crumbled, browned, and drained (4 oz to 6 oz )
Oregano and/or cilantro and/or parsley, to taste
Pecan pieces (a handful)
Dried cranberries (a handful)
Ripe olives (little can)
Mushrooms, chopped (½ to 1 cup)
Grated carrots (½ cup)
1 Apple or 1 can chestnuts, diced


Note: It is safer to prepare turkey stuffing as a casserole dish and bake it separately from the turkey. But if you do stuff the turkey and bake it in the turkey, do be sure to add a little bake time and remove all of the stuffing to a separate dish as soon as possible after roasting the stuffed turkey.

See this page for some tips on making the stuffing.
  1. Prehead oven to 300° F.
  2. Dice and dry the bread if necessary. 30 minutes in a 250° over should dry the bread sufficiently.
  3. Slice and dice the onion, celery, peppers, and other vegetables and mix in a very large mixing bowl.
  4. Add all the optional items you are useing and the seasonings. Taste often when adding the thyme, sage, salt and pepper (and oregano or cilantro). The total vegetables and optional items should be about equal to the total amount of bread products being used.
  5. Break the eggs into a small bows and bead with a fork to mix well. Add about a tablespoon of water. Add to the vegetables and mix thoroughly
  6. Add the white bread and corn bread to the mixture. Mix well.
  7. Pour broth over the mixture a little at a time, mixing lightly to be sure all parts of the mixture are wet, but you do not want to find a puddle at the bottom of your bowl. Keep adding broth until no more is absorbed. This could be more or less than called for in the recipe.
  8. Spoon into a 2 quart casserole dish and bake uncovered in 300° oven 30 minutes. Cover, then bake an additional 30 minutes. Option: Bake at 350° 15 minutes uncovered and 15 minutes covered.
  9. Serve. Be sure that plenty of turkey gravy is available. ;-)