Tuesday, October 25, 2011

Mom's Turkey Stuffing

1 cup Margarine
2 cups diced celery
1 ½ cups chopped onions
¼ cup minced parsley
2 tsp poultry seasoning
½ tsp pepper
3 eggs slightly beaten
1 large can chicken broth
2 bags of cubed bagged stuffing

In a very large sauce pot melt the butter and add the onion and celery. Saute over medium heat until onions are soft and translucent, about 10 minutes. Add parsley, poultry seasoning and pepper. Mix well and take off the heat. Add the first bag of stuffing into the onion mixture and mix well. Add half of the second bag and continue to mix but this time add the 3 eggs and stir well. Stir in the broth a little at a time until it is absorbed into the bread cubes. You may not use all of the cubes or the broth, but add in more cubes if needed or more broth if needed.

When this is completely cooled down you can stuff your turkey. Do not add hot stuffing into the cavity of your turkey. Do not over stuff the cavity either. Put all remaining stuffing into a baking dish and bake at 350 degrees for 25-30 minutes.


  1. Thanks for this recipe, Rose. I didn't grow up with these traditional dishes and stuffing is not exactly my strong suit. This is the classic style we prefer. Gary doesn't like the stuffing with liver or sausage, and we won't even discuss the NC variety with scallops =:-O

  2. I don't like the one with liver or sausage either but scallops...YUCK..The Italians in my family stuff between the skin and breast with an egg and sausage stuffing. I have been having this stuffing since I was a kid at my grandmothers house.