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Recipe
Shoppel's Famous Turkey Stuffing Recipe
This family turkey stuffing recipe is great. It's a bit old school since it calls for cooking the stuffing in the bird. But it's been a big winner in my family for over 60 years!
American
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 831g | |
| Calories 2086 | |
| Calories from Fat 1865 | 89% |
| Total Fat 211.53g | 264% |
| Saturated Fat 129.34g | 517% |
| Trans Fat 0.0g | |
| Cholesterol 1028mg | 343% |
| Sodium 1665mg | 69% |
| Potassium 908mg | 26% |
| Total Carbs 23.09g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 26.7g | 18% |
| Protein 32.26g | 52% |
Ingredients Convert Measures
- For a 12 lb. turkey
- 1 cup butter
- 3/4 cup finely chopped onion
- 12 ton 14 cups cubed toasted white bread
- 1 cup finely chopped celery
- 3 eggs, mixed with a fork
- about 2 cups milk
Directions
- Put the bread (toast) cubes in a large pot.
- In a separate pan, melt the butter, add onion and celery and cook until soft. Add finely chopped turkey liver (if desired) at the end. It only takes a minute to cook.
- Pour this mixture over the bread cubes in the pot and stir. Add eggs and 1 cup milk. Stir to mix. (My hands seem to work the best and mixing everything together!) Add milk slowly to the pot - about a 1/2 cup or so at a time to test - you want the bread mixture moist but not soggy.
- (For a 15 or 16 lb. turkey, use 20 cups of bread cubes and add more celery, onion, butter, etc. accordingly. Also use 4 eggs and 3 cups milk.)
- Stuff bird tightly and put extra stuffing under the neck skin and close with tooth picks or a skewer if you don't have turkey "thingies". Bake breast side up. Good luck!
