10 DIY Turkey Dressing or Stuffing Recipes
Thanksgiving and Christmas Holidays are right on top of us, which means Turkey and Dressing or Turkey Stuffing Recipes! The list below was compiled using a combination of of family recipes, as well as a few very popular stuffing recipes found on the web. If you have one to share with readers, please submit it via the comments at the bottom of the page!
This list was originally started as a top 10 list, but I only included 9! I will be picking one from the comments below and posting it as #10 on the list!
Texas Cornbread Dressing Ingredients
- 2 c Yellow cornmeal 3 c Chopped onion
- 2 c Flour 3 c Chopped celery
- 1/2 c Sugar 1 cn Green chilies
- 2 tb Baking powder 2 tb Minced garlic
- 1 ts Salt 1 cn Green chilies
- 2 c Milk 2 tb Minced garlic
- 4 Eggs 2 tb Chili powder
- 1/2 c Vegetable oil 4 ts Ground cumin
- 4 tb Butter 1 c Chopped walnuts
- 1 lb Sweet Italian sausages 2 c Chicken broth
Instructions for Texas Cornbread Dressing
Combine all ingredients in order. Blend well and pour into 9x13 inch baking dish that is greased well. Bake at 400 degrees until done, about 25 minutes. Cool. (This can be done a day ahead.) Cut cornbread into cubes. Spread on baking sheet. Bake at 375 degrees for 15 minutes. Transfer to a large bowl and set aside. Remove casings from sausage and crumble. Melt butter in large skillet. Add sausage and saute until brown. Add onions, celery, jalapeno and garlic. Saute about 5 minutes. Stir in chili powder and cumin. Saute about 2 minutes more. Stir in nuts. Season with salt and pepper. Mix into cornbread. Stir in broth to moisten. Transfer to greased baking dish. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and bake 25 minutes longer. Yield: 10 servings
Chestnut Turkey Stuffing
- 2 cups chestnuts
- 1 1/2 cups margarine
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons poultry seasoning
- 2 (1 pound) loaves day-old bread, cubed
- 3 eggs
- 1/4 cup milk
Directions for Chestnut Dressing
With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.
Garlic, Onion, and Sage Stuffing Recipe
- 1/4 cup (1/2 stick) unsalted butter
- 2 small onions, finely chopped
- 2 celery stalks, diced
- 5 garlic cloves, chopped
- 1 14-ounce bag cubed herbed stuffing mix
- 1-1/2 Tablespoons rubbed or ground dried sage
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 2 eggs, beaten to blend
- 1 cup chicken stock or canned broth
Preparation
Melt butter in heavy large skillet over medium heat. Add onions, celery, and garlic and saute until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper, and Italian seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil.
Southern Cornbread Dressing
- 1 (16 ounce) package dry corn bread mix
- 1 (1 pound) loaf day-old white bread, torn into small pieces
- 4 tablespoons margarine
- 1/2 cup chopped onions
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/8 teaspoon garlic powder
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground black pepper
- 6 eggs
- 4 cups Chicken/Turkey broth
Directions for Southern Cornbread Dressing
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, melt the margarine and stir in the onions. Slowly cook, stirring occasionally, until tender.
Stir the onions into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.
Bread Crumb Turkey Stuffing
- 1 1/2 oz butter
- 6 scallions, chopped
- 1 large garlic clove, crushed
- 1 1/2 teaspoons fresh ginger, grated finely
- 4 cups fresh white breadcrumbs
- 2 tablespoons cilantro, freshly chopped
- 1 egg, lightly beaten
Preparation
Melt butter in skillet, add scallions, garlic and ginger. Stir fry for about 4 minutes or until soft. Remove from heat and allow to cool slightly. Add the breadcrumbs, cilantro and egg and stir until well mixed. Spoon mixture into bird and cook according to directions.
Midwest Sausage and Dried Cherry Turkey Stuffing
- 6 cups country style white bread, cubed and toasted
- 1 pound bulk pork sausage
- 1 stick of butter
- 2 chopped onions
- 4 ribs of chopped celery
- 2 1/2 tablespoons of crumbled sage leaves
- 1 1/2 teaspoons crumbled thyme leaves
- 1 cup dried cherries (purchase them dried)
- 1 cup toasted and chopped walnuts
- 1 cup of chicken stock (canned)
- salt and pepper (to taste)
Directions for Midwest Sausage and Cherry Stuffing
Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl.
In the same skillet, using 1 stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
Now, in your bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined. Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.
If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.
If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork. * If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.
Apple Walnut Stuffing
- 1/3 cup butter or margarine
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 cup chopped red baking apple
- 1 cup chopped green cooking apple
- 2 cups soft bread cubes or whole wheat bread cubes, toasted
- 1 cup chopped walnuts
- 2 tablespoons dried whole-leaf sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 large egg, beaten
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions for Apple Walnut Stuffing
Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender. Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
Spoon into a lightly greased 11x7x1 1/2-inch baking dish and bake at 350* for 30 minutes.
Yield: 6 servings (4 1/2 cups).
Celery Turkey Stuffing
- 2 cups diced celery, with leaves
- 3 cups chicken broth
- 1/2 cup minced onion
- 1/2 cup butter
- 4 quarts bread cubes
- 3 eggs, beaten
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon sage
- 1 pinch dried thyme
How to make Celery Stuffing
Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.
Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
To bake dressing out of the turkey, place in a buttered baking dish, and bake at 350 degrees F (175 degrees C) for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.
Oyster Stuffing
- 1 lb bread, including crusts (10 cups packed and cubed)
- 1 pint oyster, raw
- 4-8 tablespoons butter
- 1 cup celery, finely chopped
- 2 cups onions, chopped
- 1/4-1/2 cup fresh parsley, minced
- 1 tablespoon sage, minced
- 1 tablespoon thyme, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/4 teaspoon nutmeg, freshly grated
- 1/8 teaspoon clove, ground
- 1 cup chicken stock
- 2 large eggs, well beaten (optional)
Directions
Preheat oven to 400, and toast the bread until golden brown on the middle rack. turn into a large bowl. Meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 min until tender. Remove from heat and stir in the spices.
Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together, stir in the stock and eggs. put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350 until heated through with a crust on the outsides, 25 to 40 min.
Oyster juice may be used in place of some of the stock.
Sausage Turkey Stuffing
- 1 lb. bulk sausage, mild or sage flavor
- 2 c. chopped onion
- 1 c. chopped celery
- 2 tsp. rubbed sage (if using mild sausage)
- 1 tsp. marjoram
- 10 c. dry bread cubes
- 1/3 c. chopped fresh parsley
- 2 c. chicken broth
- 2 TBS. butter
- Salt & pepper to taste
Directions for Sausage Turkey Stuffing
Brown & crumble sausage in skillet. Remove & drain off grease.
Cook onion & celery in drippings until tender. Combine sausage, cooked vegetables, sage, marjoram, bread cubes, and parsley in large mixing bowl; blend well.
Stir in chicken broth to moisten (just gradually add it as you may not need the full 2 cups).
Season with salt & pepper and stuff mixture loosely into cleaned cavity & roast along with turkey.
OR, you can make dressing out of it by placing it in a greased 13x9x2" baking dish. Dot with butter, cover & bake in 350 degree oven for 30 to 40 minutes. Uncover & bake 10 minutes or until golden.
12 Cups or 10 to 12 Servings
