The Best Turkey Stuffing Recipe

This is the time of year when every cook begins to plan their Thanksgiving dinner and looking for the best turkey stuffing recipe is all part of the forward planning. Many families have recipes that have been passed down through the generations, these are tried and tested recipes that have been enjoyed by all.

Although it’s good to cook foods that you have enjoyed time and time again it is also pleasant to experiment and enjoy eating something different. Plenty of housewives will tell you that their family love the tasty savory filling in the middle of their turkey so why should they even think of changing it. The old family recipe is probably highly delectable but that still shouldn’t stop you trying different types of savory fillings.

Variety is the spice of life and this recipe certainly offers a variety of different tastes.


One large loaf of stale white bread
One cupful of finely diced shallot
One cupful of diced celery
One cupful of ground almonds
One tart green apple
One cup of sultanas
170 grams of fresh butter
Six Spanish olives
Two cups of stock (see below)
One teaspoon of ground sage
One quarter of a cupful of finely chopped parsley


Place the stale loaf of bread on a chopping board and cut it into one inch cubes.
Peel and dice the celery and shallots.
Take the apple and remove the peel. Cut the apple into quarters and remove the core.
Grate the apple.
Place the sultanas into a bowl and cover them with boiling water. Let them sit in the hot water for a couple of minutes until they look plump and juicy. Drain the sultanas.
Wash the parsley, place it on the chopping board and chop it finely using a very sharp knife.
Slice the juicy Spanish olives.


It is always better to use fresh stock if you have the time. Some cooks have a plentiful supply of freshly frozen stock in their freezer but others prefer to make stock using the giblets from the turkey.


Remove the giblets from the bird and rinse them under cold water. (The giblets are usually placed inside of the turkey and they comprise of the heart, gizzard and neck of the bird). Place the giblets in a medium sized saucepan and cover them over with cold water. Add a pinch of salt and place the pan on the stove over a medium heat. Bring the giblets to the boil and then turn the heat down to allow them to simmer. Simmer the contents of the pan for about forty five minutes. Take the pan off the heat and let the cooked giblets cool. When the contents of the pan have cooled strain the stock into a jug and place it to one side. The fresh stock enhances the flavor of the stuffing.
If you haven’t got time to make fresh stock then use a couple of chicken stock cubes instead.


Take a very large skillet and put half of the butter into it. Turn the heat on low under the large skillet and allow the butter to melt. When the butter has melted add some of the bread cubes and cook them until they are golden in colour. As the bread cubes cook turn them repeatedly in order to brown them. It is better to cook and brown a few bread cubes at a time. Place the cooked bread cubes into a shallow dish until they are needed.

Place a large cast pan over a medium heat and add the remainder of the fresh butter to the pan. Warm the butter until it sizzles in the pan and then add the onion and the celery. Cook the onion and the celery over a medium heat until they have softened.

Add the cooked bread cubes to the celery and onion mixture and turn the mixture over a few times. Add the grated apple, the ground almonds, the Spanish olives and the parsley. Place the plump sultanas into the pan. Add the sage and one half of the stock. Season the stuffing mixture lightly.

All of the ingredients are in the cast pan and they need to be cooked through. Place the lid on the cast pan and put the pan over a very low heat. Turn the stuffing mixture over with a wooden spoon every five minutes to ensure that it cooks evenly. As the mixture begins to cook through you will need to add a little more stock. Keep turning the stuffing mixture and adding stock as required, this process keeps the mixture soft and moist. After around forty five minutes you will notice that all of the ingredients in the mixture feel soft, this means that the stuffing is cooked.

The stuffing can be served straight from the cast pan but many people enjoy stuffing that has a crispy crust on top. If you and your family like crispy topped stuffing then place the mixture into a greased roasting tin and cook it in a hot oven for twenty minutes. When the pan is lifted from the hot oven the stuffing mixture will be golden and crisp on the top but soft and moist underneath. It used to be popular to place the stuffing in the cavity of the bird before it went in to roast but many prefer to cook the stuffing in a separate dish.

When the turkey and stuffing are placed on the serving plate the smell is wonderful and you do not doubt that this is the best turkey stuffing recipe. The smell is an amalgamation of fruit, shallot, herbs and almonds. The force meat is laden with plump juicy sultanas that add sweetness to the mixture. This quantity provides ten servings; if your family have big appetites then you may need to increase the amount of ingredients. Any cold leftover stuffing can be enjoyed eaten cold or in sandwiches with meat and pickle. This is the best turkey stuffing recipe and one that my family love.

induzvalley Author

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