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It was a huge hit. Best stuffing I ever made. My son has peanut/tree nut allergies so I swapped out the walnuts for pine nuts.
Just so everyone knows…………………….This CAN be cooked in the turkey. I have used this recipe, or a very close variation, the last 4 years. Each year I have stuffed the bird with it and cooked some on the side. Every one of my family and guests agrees every year that the stuffing cooked inside the bird tastes better. It always goes first. No “safety” issues, although I understand in our ultra litigious society why this needs to be mentioned. Enjoy!
My daughter does the same…then she mixes the 2 stuffing a together, so it all tastes good!
This will be my second time making this it was such a tastey hit last time. I mixed all ingredients till number 6 and added them to the turkey then into the oven. No stovetop cooking if you are adding it in the turkey.
At which point in your recipe
Do I stuff the bird?
Don’t cook it on the stove. Add it to the turkey before #6 step
Can I make the stuffing the night before and then cook the next day? I am trying to spread preparation out over tonight and Thanksgiving Day tomorrow to avoid ignoring my guests.
Hi Gena, I would do everything through step 4. Then right before cooking, combine everything and cook.
Thank You. I haven’t cooked a Real Thanksgiving in years. So, needed to brush up on Turkey Cooking. Got your Mom’s Roast Turkey (I’ve done mine Breast Down since the 80’s), How to Make Gravy (it’s usually jar or canned, not this year), and Mom’s Turkey Stuffing. Even snuck in your Mom’s Turkey Soup (I add cubed Turnips, lots of onions and garlic, pepper to the carrots and noodles. Then freeze in 2 cup containers. The Turnips hold consistently through the cooking and freezing and people don’t realize it’s not a potatoes chunk. Great for cold/flu season, pop it in the microwave and eat).
If I make it earlier in the day, how would you suggest to warm it back up?
Hi Tracey, we just keep it warm on the stovetop, with a little added water at the bottom so it doesn’t stick or burn. You can also put it in an oven-proof dish, cover it with foil, and warm it in the oven while the turkey is resting after it has been cooked.
Made this yrs ago, loved it so much, brought back childhood memories. Making it again this year. Thank you so much for this one.
I’m so glad you like it Kristie! It’s the stuffing we love the most.
I tried this stuffing recipe for the first time yesterday….May I say, IT WAS AMAZING! I was worried about the olives(we have a few picky eaters) but everyone gobbled it up. I used 10 olives but next time I might increase them. This was so good and easy to put together. This is definitely my ‘go-to’ stuffing recipe from now on.
Hi Elise, I made this stuffing 4 years ago and haven’t celebrated since then since I live abroad and making the whole thing by myself is quite daunting. This year in going to give it a try as my work is having a Thanksgiving potluck and this stuffing was the first thing that came to mind. How long will it keep in the fridge? I’m very busy during the week and hope to make it ahead of time. Thanks!
Hi Christina, we always make the stuffing the same day as the turkey, though you can easily prep the ingredients a day or two ahead. I love it so much I’ll eat it for days as leftovers, but I do think it’s best made the same day.
Hi, this looks amazing! Can’t wait to try!! Couple of questions. I’m buying chicken stock. Thoughts on regular vs. unsalted? And the other question is after the stocking is made do you stuff in the turkey? If so, at what point?
Hi Irina, you can use either. I usually use homemade stock that doesn’t have much salt. You’ll need to taste as you go and salt to taste anyway!
Thanks Elise! What about stuffing the turkey with the stuffing? Do you fully cook everything and then stuff the turkey? Or do you usually just keep it on the side? [email protected]
Hi Irina, we just make the stuffing on the side.
hated the apples and wanuts. threw it ALL out
Recipe does look great but I’m just wondering if you could finish it on low in a slow cooker or even in a electric frying pan. If the oven is full I was just looking at alternate cooking space.
I don’t see why you couldn’t finish it in a slow cooker or electric frying pan. Great ideas!
This sounds delish and I am going to try it this year. The recipe states it serves 8-10…I am having 13. I am serving other sides, but should I double the recipe? The stuffing usually is the first to go at any thanksgiving gathering I have been to.. Worried I won’t have enough but do not want a ton left over.
Thanks in advance for your help!
Doubling it might be challenging, just in terms of how much you need to make. But you could bump up the ingredients a bit. The amounts are flexible.
I prepared an early Thanksgiving dinner using your Mom’s recipe for roasted turkey and Stuffing…will take the leftovers with us to enjoy on our camping trip next week.
Must say that your Mom’s Stuffing is by far the best I’ve ever tasted. There’s only two of us but we managed to happily consume half of the recipe last night (!) Only wish I’d seen your blog back in 2005…
Thanks Linda, Happy Thanksgiving to you too!
Just a quick question….you don’t cook your stuffing inside Turkey but you said you used to….are they still the same taste or better cooking separately?
Since we cook the stuffing in the stock that we make from the giblets, the stuffing has plenty of turkey flavor. Cooking it outside of the bird accomplishes two things—it’s safer, faster and easier to cook an unstuffed turkey, and we can make a lot more stuffing!
Thanks for your quick response, Elise!
What if I have to use chicken stock? Can I make turkey stock using only the neck part? I bought a turkey but I think only neck is in there..Does it get strong enough flavor?) if that’s ok, I can make stock…
Also if I still want to put stuffing in the bird, is it ok too?
I’m cooking with my boyfriend who has never cooked turkey before and is excited to make stuffing in it…so I prefer to put stuffing inside but I also want to use your recipe :) If cooking separately is better (even with chicken stock), I’ll probably do that but I like to get your recommendation. Thanks!
Hi Elise,I live in Japan and my friend and I prepared a traditional Christmas dinner at her house for foreigners and Japanese friends in the area. She used your “Mom’s Roast Turkey” recipe and I used this recipe for stuffing (turkey was great, by the way). I left out the walnuts and olives and substituted cranberries for raisins. I cooked it in a big pot on the stove as directed. I’m an American and the result was just like the Stove-Top stuffing from the box that we made in my family around the holidays, but better. I was very pleased with it. The others were all from Australia, New Zealand, and England, so according to them their version of stuffing is a bit different, but they seemed to enjoy the dish anyway. The best part was that the Japanese guy I like said the stuffing was his favorite part of the meal. Thanks for the recipe!
Hi. Thanks so much for your help yesterday. True confessions, though, i didn’t get a single compliment on the stuffing. I think people are used to it coming out of the turkey and i probably should have added more sage, pepper, maybe some salt. Not sure what i might have done wrong.
i live in a country where roast turkey is not a popular christmas dish and where most people have never heard of much less eaten turkey stuffing. last year, we decided to have turkey just to try something different. since i had no clue what stuffing should taste like, i just followed this recipe to a T and magic happened. everyone kept raving about how good it was. since the people who ate it, including myself, have never tasted stuffing before, i really don’t know if it’s the best stuffing recipe. but it’s good enough that i made it again this year, and plan to make it again next year.
Thank you very much for the recipe. Tried it today and both – me and my husband – were delighted!