Home Style Turkey Stuffin Dressing

Products Used

114

Ingredients

1 quart homemade turkey broth
1 cup (2 sticks) unsalted butter, divided
2 cups celery
2 cups onion
12 large white mushrooms
1 cup chopped fresh sage, loose
3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons salt
Sweet cornbread crumbled (13 x 9-inch dish)
Oven toasted bread cubed or torn in pieces (1 regular size loaf)

Directions

Remove bag from inside turkey. Place contents (minus liver) and turkey neck in 1 quart water with 2 tablespoons of salt. Boil until meat pulls away from neck bone easily.
Wash onions and add to broth until colorless (about 15 minutes), adding more water as necessary to maintain a quart volume. Remove from heat.
As broth cools, chop sage, mushrooms and celery. Place 1 1/2 sticks of butter, sage and celery in large frying pan and cook until celery is tender.
In a large bowl combine broth, vegetable mixture, mushrooms and bread/cornbread until everything is moist. Add more salt if needed.
Just before turkey goes into the oven, stuff mixture into turkey cavity and neck. Do not overstuff. As a general rule, use 3/4 cup stuffing per pound of turkey. Place extra stuffing in greased dish with 1/2 stick butter. Cover with foil, bake at 350°F for at least 45 minutes while baking turkey.
Remove foil, cook until brown on top.
Stuffing inside turkey is done with a meat thermometer inserted near center of stuffing in turkey cavity reads 165°F.

Dixie Crystals Insight

Onions and mushrooms can be added at the very end and left out of extra stuffing dish for a kid friendly version.

Rate & Review

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KatiesCucina

Nov 15, 2015

Love this recipe--its a great mix of both cornbread stuffing and traditional white bread stuffing. I've never thought to saute fresh sage and put it in my stuffing--love that about this recipe! It makes a lot so it's perfect for feeding a large group.