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Just delicious. I won’t make another stuffing. Next time I will omit the raisins since IMO they make the dish too sweet. I don’t have much of a sweet tooth.
This is our go-to stuffing. Thank you so much! Any chance you have adapted it to Instant Pot use? I’d love to know. Thanks and Merry Christmas!
Hi Leslie, I don’t see that anyone has adapted this recipe for an Instant Pot. You could, though I’m not sure all the stuffing would fit in it well. I’ve made stuffing and put it in a baking dish and steamed that in the Instant Pot. You could also make the initial stock under pressure in the IP. But all the other steps would be on the Saute setting, probably.
Would it be okay to freeze the stuffing after making it? If so, how long do you think it would last? I’d like to have some more on New Year’s. :d
Hi Grace, for sure the stuffing would freeze well until New Year’s! I think I’d not freeze it much longer than 2 months, to prevent freezer burn.
Awesome, thank you!
Ever since I found this recipe a couple of years ago, I have been making it for Thanksgiving, Christmas and Easter. This stuffing has been a hit since, and I would not trade it for another. When you eat it, you feel satisfied with the flavour and texture, knowing all the ingredients and not something from a box. I highly recommend anyone to try this stuffing. Thank you for sharing such a wonderful recipe.
I’m so happy you like the stuffing, Alison! It’s my mom’s recipe and she makes it every Thanksgiving, we love it!
I have never liked stuffing, never made it either. This year I decided to make it for my mom because she’s the stuffing eater in our family and I have to say – it was a star on the table! This was so good, I dare say it competed with the turkey.
We’ve made this stuffing for nearly 20 years, it’s by far the best one and while we have ventured here and there, this is our go to! Best stuffing!
This is a very special stuffing. Olives are a perfect Fit in this recipe.
It’s my go-to every thanksgiving and Christmas!
Would like to make this on Christmas Day, do you think I could make the day before and just heat up in oven on Christmas Day?
Yes indeed, Vicky, make it the day before and bake, covered, in a greased baking dish at 350 degrees for as long as needed to get it all nice and piping hot (30 minutes or longer). If you like crispy bits (mmm, crispy bits), don’t cover the stuffing. Also technically this would be dressing, since it’s not in a bird, but no one ever calls it that (my dear sweet grandmother did, though). Merry Christmas to you and yours!
Thank you !!! Merry Christmas to you!!!
Why is this tagged vegetarian?
Hi, Melanie! Great point! I have no idea why it was tagged that way. Thanks for bringing it to our attention. We made the necessary change. Here’s an actual vegetarian stuffing recipe, Wild Rice Stuffing, you might like to try.
If you don’t add olives do you think much flavor will be lost?
Hi Tess, the olives are both tart and salty and in our family’s opinion add a LOT to this stuffing. I think more than anything else the olives are what make this stuffing distinctive.
I wish I liked olives :( any substitutes?
Capers? Not as many as the olives though, since they are so intense.
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.