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Grandma's Turkey Stuffing

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Serves 6 | Prep Time 30 minutes | Cook Time 1 hour

Why I Love This Recipe

This is a recipe from my mom's mom (Grandma Edythe). It's not a "hard and fast" recipe, but requires some tasting and practice. You probably want to double it for more than 6 people. Enjoy, and call my mom (208-860-9977) with any questions!!

Ingredients You'll Need

2 large onions
2 cups chopped celery
1 cube of butter
1 large bag of *unseasoned* dried bread cubes / stuffing bread
1 box of chicken stock
2 eggs
1 Tablespoon lemon pepper


Place chopped onions and celery in a pot and cover with water. Bring water to a boil and boil for about 10 minutes. Take off burner, but while still hot, stir in butter. Pour this mixture over the bread cubes in a *large* bowl. Stir in as much chicken stock as necessary to make the mixture quite moist - you don't want it completely mushy, but you don't want it crunchy at all. Beat two eggs with a fork in a small bowl and then mix in to the bread crumb mixture. then add approximately a tablespoon of lemon pepper, and however much pepper you want. Then start with 1 tsp of salt and 1 tsp of sage, and then mix in and taste. Keep adding enough salt and sage until the mixture no longer tastes bland - it may take a while to get this right, but just go with what tastes good to you. After running water all throughout the inside of the turkey and salting the inside cavity, stuff the neck part (in the back, the smaller cavity) first, and stretch the skin over that opening, securing with a kitchen needle or a nut picker. Then stuff the main cavity (between the legs) with the remaining stuffing. Any leftover stuffing can be placed in a buttered casserole dish and baked uncovered at 350 for 1 hour. Be sure to squirt a baster-full of turkey juice over the extra stuffing in the casserole dish before baking it.

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