Learn How To Bake The Perfect Cake

best old fashioned sage and onion turkey stuffing ever

  • Home
  • //best old fashioned sage and onion turkey stuffing ever
Turkey

Best Old-Fashioned Sage and Onion Turkey Stuffing Ever

My mom learned the recipe from her mom who learned it working as a housekeeper/cook/maid in the 1930s. It used sage and poultry seasoning, which is key. My brother was the pickiest eater ever and he loves this stuffing, so it's kid-friendly too.

Ingredients

  • 2 loaves of white bread
  • 1 liver from the turkey, rinsed
  • 1 tablespoon unsalted butter
  • 2 cups chopped celery
  • 1 cup chopped white onion
  • 1 large egg
  • 1 cup whole milk (more may be needed depending on the softness of the stuffing)
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped parsley
  • 1 teaspoon poultry seasoning, plus more to taste
  • 1 teaspoon sage, plus more to taste

Directions

  • For this recipe, we are assuming that the oven is preheated to the turkey's package directions and the turkey is rinsed clean inside and out, patted dry, and waiting in the roaster already. Cube the bread and place in a large container. You can cube 3 to 4 pieces stacked at the same time to speed up the process.
  • Chop the liver into small pieces. In a large skillet over medium-high heat, melt the butter. Add the liver, celery, and onions and cook, stirring frequently, for 5 to 7 minutes, until the onions and celery are getting transparent. Transfer to the container with the bread.
  • Crack the egg into a small bowl. Add the milk and beat until blended. Pour over the bread; season with salt and pepper.
  • Add the parsley, poultry seasoning, and sage. You can add more or less of any of these seasonings to match your taste; it should smell good to you when the seasoning is right.
  • Mix with your hands until evenly distributed and moist. If the stuffing isn't sticky, add a splash more milk until it gets soft and gooey.
  • Stuff the turkey. We pack it in pretty tightly and it ends up expanding a little, but it's always a lot better in the bird than in the casserole dish. If you have a small turkey, you will have stuffing left over. Place in a casserole dish next to the turkey in the oven. Bake the turkey and stuffing, covering with foil if it starts to brown too quickly, for about 30 minutes, until cooked through.

Add To Shopping List