Stella's Traditional Turkey Stuffing

Traditional stuffing for an 8-person family Thanksgiving feast. Mom got up early to prepare and it was well worth it. It seemed that the stuffing always went first, which caused her to make a double batch. One in the bird, one in a glass bowl. However eating the stuffing from the bird cavity was always preferred!

Prep Time:
40 mins
Cook Time:
1 hrs
Total Time:
1 hrs 40 mins
8 servings


  • turkey innards (gizzard, liver, heart, tail, and neck)

  • 2 stalks celery with leaves, diced

  • 1 medium carrot, diced

  • 1 bay leaf

  • salt and ground black pepper to taste

  • ¼ pound ground beef

  • 1 loaf day-old white bread, cubed

  • 2 cups chopped celery with leaves

  • 1 medium apple, cored and chopped with peel

  • ¼ cup chopped walnuts

  • ¼ teaspoon poultry seasoning

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried sage

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried rosemary

  • ¼ cup vegetable oil


  1. Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.

  2. Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  3. Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.

  4. Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.

Cook's Notes:

Use an electric knife to cut the bread so the pieces are even. Besides being a lot easier and faster, it makes fewer crumbs.

To cook: Stuff the neck cavity first, then stuff the remainder in the stomach cavity. Cook bird according to weight. Stuffing is done when an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C).

Nutrition Facts (per serving)

285 Calories
14g Fat
34g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 285
% Daily Value *
Total Fat 14g 17%
Saturated Fat 3g 13%
Cholesterol 9mg 3%
Sodium 432mg 19%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 8g
Vitamin C 3mg 13%
Calcium 113mg 9%
Iron 3mg 15%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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