Name: Stella's Traditional Turkey Stuffing recipe
Ingredients: 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

All Recipes Side Dish Stuffing and Dressing Recipes

Ingredients

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

Nutrition Info

284.7 calories carbohydrate: 33.7 g cholesterol: 8.7 mg fat: 13.5 g fiber: 2.9 g protein: 7.6 g saturatedFat: 2.6 g servingSize: - sodium: 432.2 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

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!

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