This old fashioned turkey stuffing made with celery, sage and bread is a traditional turkey dressing recipe that tastes just like Grandma used to make.
Turkey Stuffing Recipe
I have to admit…a lot of my friends think I’m crazy…but I actually love hosting Thanksgiving dinner.
Since I grew up in Canada but now live in the States, I get to celebrate it twice! Once in October for Canadian Thanksgiving and once in November for American Thanksgiving.
Even if I don’t get to go home for Thanksgiving, I still make a turkey dinner with all of the trimmings for whatever friends want to come over.
You Might Also Like: Traditional Thanksgiving Dinner Menu and Cooking Schedule
One of the recipes that is always a big hit is this traditional turkey stuffing.
In Canada, we always cook stuffing in the turkey cavity. But for my American friends from the south (who call it dressing instead of stuffing), it’s cooked in a baking dish outside of the turkey. Luckily, this recipe works well either way you want to cook it.
The other benefit of this recipe? It makes enough to stuff an 18 pound turkey so unless you are having an army for dinner you could have some leftovers…and it tastes great on hot turkey sandwiches the next day.
Old Fashioned Celery and Sage Turkey Stuffing
This celery and sage turkey stuffing is a traditional dressing that tastes just like Grandma's, and can be cooked in the turkey or in a pan.
- 3/4 cup butter or 1 1/2 sticks
- 2 1/2 cups chopped onions about 4 medium-sized onions
- 2 cups chopped celery about 4 celery stalks
- 4 teaspoons crushed dried sage
- 2 teaspoons salt
- 1 1/4 teaspoons dried savory
- 1 teaspoon dried marjoram
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 Tablescapes dried parsley
- 14 cups 1/2-inch bread cubes takes about 2 loaves of bread, chopped
- (Optional) Chicken broth
Pots and Utensils:
- 10 or 12 inch frying pan
- Large bowl big enough to hold 14 cups of bread
- Melt the butter in the frying pay over low heat.
- Add onions, celery, sage, salt savory, marjoram, pepper, thyme and parsley to the pan.
- Stir frequently until the vegetables are soft, 10 to 15 minutes.
- Add the bread crumbs to a large bowl.
- Add the onion mixture to the bowl and toss until the bread is well covered.
- If you want to cook the stuffing separately, add enough chicken broth to moisten the stuffing, then bake in a shallow casserole dish at 325 degrees F for 35 - 45 minutes.
- If you are using this to stuff a turkey, no additional liquid or cooking is necessary...the stuffing is ready to put inside the bird.