White bread, turkey giblets, oysters and mushrooms make this a truly classic recipe.
How To Make Homemade Old-Fashioned Stuffing
- 4 loaves white bread
- chicken broth
- turkey giblets
- 2 bunches celery
- 1 onion
- 2 tbsp butter
- 1/2 tsp sage
- oysters optional
- mushrooms optional
- One night in advance, break the bread into small pieces (about 1-inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
- After one night, remove the turkey's giblets and boil them in water in a 2/3 qt. saucepan until they become cooked (about 20/30 minutes).
- Remove the giblets for later use or discard. Set the cooking water used for the giblets aside.
- Preheat your oven to 350 degrees Fahrenheit. Chop the onion and celery and place them into your food processor until they are minced. Afterward, melt 2-3 tbs. of butter in a large saucepan.
- Sauté the onion and celery (and mushrooms if you wish) until they are heated through. Make sure not to brown them.
- Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
- Once cooked, pour the onion/celery mixture directly over the dried out bread. Then pour 1/2 tsp. sage over the bread/onion/celery mixture.
- Pour the reserved giblet cooking water slowly over bread. The bread will shrink as you do this. So be careful not to pour too much water in.
- Stir the mixture thoroughly and smell/taste it to ensure perfect stuffing. If you need more liquid, open a can of chicken broth and pour it over bread. If you need more spice, add more sage. If you wish to use oysters, add them immediately.
- Once the stuffing is of a firm and tender consistency, make sure not to add any more liquid.
- You can either place the stuffing in the turkey to be baked in the oven. (When not using an oven, you can place it in a 9x13 pan. When using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through).
- Bake the turkey with the stuffing in the preheated oven for 45 minutes to an hour. Make sure that the stuffing forms a nice brown crust on top.