Mom’s Delicious Turkey Stuffing Recipe!

Mom’s Turkey Stuffing brings me back to my childhood holidays! Extended family gathered around the dining room table, us kids not staying in our chairs because we were all so excited to just play together, and all the hustle of mom getting everything made for dinner so that the whole meal was hot and delicious all at the same time!

Now tables have turned and I know how much work it is to time everything perfectly to be ready at the same time, while juggling more pots that you have stove top room for, and more dishes than there is oven space. Although, somehow it always comes together, and no my kiddos don’t stay at the table either! They like to play at our feet while the “adults” (are we adults now Aaaahhhhh) enjoy each others company. I wish my mom was here to enjoy her grandkids (and help me make delicious meals, who am I kidding, she would just make it all and I would do the chopping)! It’s weird that my kiddos will grow up not knowing her in person since she was such a huge part of my life. Well at least I can cook her amazing food (thank goodness there were a few recipes written down) so that my kiddos will know her that way. Her Turkey Stuffing was one of our family favs, and I hope your family loves it too!

Photo of mom and I on our last adventure together. The Roots and Blues Festival 2008. She was FUN!

MOM”S DELICIOUS TURKEY STUFFING RECIPE!

INGREDIENTS FOR MOM’S DELICIOUS TURKEY STUFFING!

Dry Ingredients

• 6 Large Mushrooms
• 3 Stalks of Celery
• 1 Onion
• 1 Loaf of Bread (I just happened to have this white bread on hand, but you can use any bread you love. I prefer white but I know my mom would use all types of bread)
• 1 1/2 Tablespoons Poultry Seasoning
• 1/4 Cup Dried Parsley
• 1/2 Cup Raisins
• Salt and Pepper

Wet Ingredients

• 1 cup Boiling Water
• 1 Pack of OXO Chicken Stalk
• 1 Spoonful of Butter

METHOD FOR MAKING MOM”S DELICIOUS TURKEY STUFFING!

Step 1: Combine all Ingredients under the first section of Dry Ingredients in a large bowl.

Cut the bread into cubes. Like this…

Finely chop onions, celery, and mushrooms. Like this…

Side Note: So… I have been suffering big time with cutting onions lately!! I have already wiped my tears away in this photo but man oh man my eyes sting!! I don’t remember it ever being this bad. I’m an onion girl! I cook with them all the time! Maybe I have a bag of super stingy onions this time because I have to step away about 4 times before I get any of these onion cut up. I have heard of a bunch of tricks to help reduce this from happening but what is the best way? Let me know.. my eyes would greatly appreciate it!

Put everything you just cut up in a large bowl…

Add spices and raisins to the large bowl…

K that was a lot of photos, but now all the ingredients from the Dry Ingredients list should be mixed together in a large mixing bowl. Like this…

Step 2: Boil a cup of water and add the butter and chicken OXO into it.

Step 3: Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together. All of the dry ingredients should now be moist. Like this…

Step 4: Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks. A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.

NOTE: You totally don’t have to put half of the stuffing in the turkey (if that’s not your thing). you can cook it all in a casserole dish. Just cook it all at 325 degrees for 1 hour!

If you are looking for a great way to season your turkey My moms Mustard Plaster is the best there is! You can find a recipe for the Best Mustard Plaster that makes the most juiciest and moist turkey ever here!!

Step 5: After stuffing the turkey I usually tie the turkeys legs together to hold it all in. Or I tuck them under this flap of skin which also does the job! Like this…

Step 6: With the turkey in a roasting pan, cover the turkey in tinfoil and Cook at 350 degrees for 20 minutes a pound. Like this…

Step 7: The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at 325 degrees. I just add this dish to the oven that the turkey is in, about an hour before the turkey should be done, so that they are ready at the same time.

Step 8: Remove tinfoil from the turkey about 30 minutes before the turkey should be done to help the turkey brown (I kept tinfoil wrapped around my turkeys one wing to prevent it from burning). And when the turkey is done remove from oven and let sit for a few minutes.

P.S. My turkey is on its side because it happens to be a wing amputee!?!?! I didn’t know that was a thing, but my turkey came with only one wing, so it leans to the side. Still tasted delicious!!!

Step 9: Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!

Step 10: Carve and serve your delicious creation to your friends and family!

You can eat the stuffing alone or drowned in Gravy!!!! MMMMMMMmmmmmmmmmmmmmmmmmmmmmm…

I hope this delicious Turkey Stuffing recipe gives you a great option for your holiday dinners. It’s super easy, tastes supper yummy, and there are rarely any left overs when you sever it to our family. Thank you mom for cooking the same turkey stuffing each year, so that when I eat it now I am taken back to a time when we were all together and everything was so easy for us kids. I look forward to sharing my moms recipes with my own kiddos so that the tradition lives on. Until next time, enjoy cooking for the ones you love, and enjoy creating beautiful things!

XO JCL

P.S. Mom’s Mustard Plaster for Turkey can be found here. It makes the most delicious and juicy turkey EVER!

P.P.S. More of my Mom’s delicious recipes can be found here!

Everything that you would need to cook a delicious turkey and turkey stuffing EVER can be found here, plus some tinfoil. Just click on the photos to check it out!

5 from 2 votes

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Mom's Delicious Turkey Stuffing Recipe

Course Side Dish

Author Making Things is Awesome

Ingredients

Dry Ingredients

• 6 Large Mushrooms
• 3 Stalks of Celery
• 1 Onion
• 1 Loaf of Bread
• 1 1/2 Tablespoons Poultry Seasoning
• 1/4 Cup Dried Parsley
• 1/2 Cup Raisins
• Salt and Pepper

Wet Ingredients

• 1 Cup Boiling Water
• 1 Pack OXO Chicken Stalk
• 1 Spoonful Butter

Instructions

1. Combine all Ingredients under the first section of Dry Ingredients in a large bowl.
   
2. Boil a cup of water and add the butter and chicken OXO into it.
   
3. Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together. All of the dry ingredients should be moist. 
   
4. Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks. A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.
   
5. After stuffing the turkey tie the turkeys legs together to hold it all in. 
   
6. With the turkey in a roasting pan, cover the turkey in Tin Foil and Cook at 350 degrees for 20 minutes a pound. 
   
7. The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at 325 degrees.
   
8. Remove tin foil from the turkey about 30 minutes before the turkey should be done to help the turkey brown. And when the turkey is done remove from oven and let sit for a few minutes.
   

9. Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!