Home Style Turkey Stuffin Dressing

Products Used
Home Style Turkey Stuffin Dressing


  • 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 Imperial Sugar 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)


      1. 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.
      2. Wash onions and add to broth until colorless (about 15 minutes), adding more water as necessary to maintain a quart volume. Remove from heat.
      3. 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.
      4. In a large bowl combine broth, vegetable mixture, mushrooms and bread/cornbread until everything is moist. Add more salt if needed.
      5. 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.
      6. Remove foil, cook until brown on top.
      7. Stuffing inside turkey is done with a meat thermometer inserted near center of stuffing in turkey cavity reads 165°F.
      Imperial Sugar Insight

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

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      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.

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