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Turkey Stuffing

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At a glance

1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 Granny Smith apple, peeled, cored, chopped
3/4 cup of currants or raisins
Stock from the turkey giblets (1 cup to 2 cups)
1/4 cup chopped fresh Italian parsley
1 tablespoon fresh sage minced
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper (to taste)


If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing.

Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned.  Let them cool while you are toasting the bread, then roughly chop them.

Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side

In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, and parsley. Add one cup of the stock from cooking the turkey giblets.  Add sage, poultry seasoning, salt & pepper.

Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add  stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.