How to make it

  • If you aren't actually cooking a turkey when you make this stuffing just substitute canned chicken or vegetable broth for the Quick Broth preparations. But when you are making a turkey this is a simple broth that will add extra flavor to the dressing and use up all the vegetable scraps.
  • The Quick Broth:
  • Put the water on to boil and toss in the turkey neck. Clean all the celery and peel the apple for the stuffing then throw the scraps from trimming the celery and the apple peel into the pot. Add a pinch of salt, a dash of tabasco, a sprig of rosemary and half of a Lemon. Let the broth boil down to about half. Strain and let the broth cool.
  • The Stuffing:
  • Put a good sized skillet on the stove, heat to medium high add olive oil and saute the minced onion, celery and garlic. After the celery is slightly softened, add the chopped apple to the pan. Continue to saute for another five minutes then remove from heat and allow to cool.
  • Pour the bag of stuffing mix into a very large bowl. Add the Poultry Seasoning and toss. Next add the sauteed veggies, chopped fresh parsley and apples and toss again. Ladle in the broth and toss after each ladle. You are aiming at even distribution and making sure the stuffing is moist but not soggy.
  • The recipe yields about 4 cups of stuffing. Do not over nor under pack the bird. An under-packed bird will be impossibly soggy from the grease of the turkey. An over-packed bird will take forever to cook through.
  • To prepare Stuffing as a side dish, put the stuffing mix in an oven-proof casserole, seal with aluminum foil and bake at 375 for 40 minutes.

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    " It was excellent "
    pleclare ate it and said...
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  • otterpond 8 years ago
    Since I am usually making this to go into a turkey I always have giblets with which to make a fresh broth. If I didn't then I would substitute some canned low-sodium chicken broth for simplicity.
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