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Old Fashioned Bread Stuffing

An old fashioned recipe that I have been making for 50 years.
Course Stuffing, Turkey
Cuisine All-American
Keyword stuffing, Thanksgiving, turkey
Author Lynn / Turnips 2 Tangerines


  • 3 to 4 loaves sliced bread
  • 1 15 oz box honey cornbread and muffin mix
  • 1 cup milk
  • 1 egg
  • 1 stick butter
  • 1 small onion, chopped
  • 3 stalks celery, diced
  • turkey liver and heart from inside of turkey chopped, optional
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • 1/4 teaspoon each salt and pepper
  • 1 egg, beaten
  • 1 cup turkey broth or stock
  • 14 to 16 pound turkey oven bag
  • 3 tablespoons each flour and oil


  • Lay bread slices on two or three large baking sheets lined with parchment paper, set aside.
  • Allow bread to air dry 24 to 48 hours.
  • Turn bread slices over, frequently. Continue to allow the bread to dry out.
  • Butter a 8 x 8 x 2 inch baking dish.
  • In a medium bowl, mix together the cornbread muffin mix, milk and egg.
  • Mix just until moistened. Spoon into buttered dish.
  • Bake according to directions an box. Remove form oven and cool on wire rack for 10 minutes.
  • Remove cornbread from pan and break in half.
  • Place cornbread on another baking sheet lined with parchment paper. Allow to dry out overnight.
  • Remove thawed turkey from outer package. Rinse under running cold water.
  • Remove neck, liver, heart and gizzards from inside of turkey.
  • Set aside heart and liver for the stuffing.
  • Save neck and gizzards for another recipe or freeze for stock.
  • Set turkey aside. Remove oven bag from package.
  • Place flour inside oven bag, shake flour around in oven bag, discard excess flour, set aside.
  • Make stuffing: In a large skillet melt butter over medium low heat.
  • Add chopped onion, celery, liver and heart. Cook 10 minutes or until celery is tender.
  • Add poultry seasoning, sage, salt and pepper. Cook 3 minutes. Remove from heat, set aside.
  • With a serrated knife, cut bread and cornbread into 2 inch cubes.
  • Place bread cubes into a large bowl. Add beaten egg and onion mixture.
  • Mix together well, using your hands for the best results.
  • Add a small amount of turkey broth or stock at a time,
  • mixing well after each addition, until bread mixture is moistened but not soggy.
  • Stuff turkey and neck cavity with dressing. Drizzle turkey with vegetable oil, lightly massage into the skin.
  • Place stuffed turkey into the prepared oven bag.
  • Use twist tie to close the oven bag.
  • Make 4 small slits in the top of the oven bag.
  • Roast turkey according to oven bag directions.