Hands-on time: 20 minutes
Total time: 1+ hour
- 1 c chopped celery
- 1 c chopped onion
- 1 stick butter
- 2 bags stuffing (Pepperidge or Brownberry, Sage and Onion recommended)
- salt and pepper
- 2 cans chicken broth
- Sautee butter, celery and onion in a small sauce pan until onion is translucent and butter is melted.
- Add chicken broth and heat a bit.
- Place stuffing in large pan (about a 9×13 cake pan should do).
- Add salt, pepper and sage to taste.
- Pour mixture of butter, onion, celery and chicken broth over the stuffing.
- Mix until all the stuffing is moist, add more water or broth as needed.
- Spoon mixture into turkey body cavity and neck. If there is extra, place around the turkey.
- Bake the turkey covered, in 325°F oven (follow timing instructions with the poultry).
- Just before placing the turkey in the oven, place extra chunks of butter on/in the stuffing mixture.
I couldn’t have been more excited for Thanksgiving to roll around this past year to motivate me to finally make this recipe. Thanksgivings past I have been the queen of Stove Top stuffing. It is so quick and easy, one less thing to fuss with making while I fuss with all of the other dishes I have to make. Plus I truly preferred it to any homemade stuffing I’d ever had, until a couple years ago.
So what happened a couple years ago? My aunt, who always makes homemade stuffing when she cooks meals for family gatherings, made a stuffing that I fell in love with. I don’t know if it was a new recipe or if my tastes had changed from when I had her other batches of stuffing over the years. But I dreamt of this recipe. And it seriously took me the past couple years to get it out of her!
This was my first experience making homemade stuffing and I was ready to tackle it. I had learned how to fuss less with one recipe in particular, freeing me up to add this to my plate of recipes to fuss with on the day of the big meal. And it wasn’t too bad at all! It turned out great and maintains its spot as my favorite stuffing!
I will note, and you may have noticed from the pictures, that I didn’t have a full turkey, just a breast. So I didn’t have to mess with stuffing any cavities or necks and, again, it turned out great just putting the stuffing around the breast. A turkey breast is a sure way to go if you’re wanting to do turkey but don’t have enough people (in my case, just me and my husband) to make a whole bird for! Also, I did end up with a whole other pan full of stuffing too since it all wouldn’t fit with the omission of stuffing and such.
PS – Apologies for the oversight of action shots – I had my hands full that day.