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Stuffing Recipe for Thanksgiving Turkey

This traditional stuffing recipe is easy to prepare and can even be made the night before. Store in the refrigerator in a sealed bowl until you are ready to stuff your turkey. You can also use this stuffing for a whole chicken.

This recipe calls for cornbread which you can buy the cubed bread crumbs or you can make your own. With so much to prepare for a big Thanksgiving dinner, I take the easy way out and purchase ready to go cornbread cubes.

Other substitutions can be to use vegetable broth in place of chicken broth. The chicken broth can be your own homemade (I like to keep some in quart containers in my freezer) or canned. Canned chicken broth comes in lots of varieties; regular, low-sodium, low-fat or organic are some of the available options.

Here is how to make my traditional cornbread stuffing.


1 package cornbread stuffing cubes

1 cup chopped celery (leaves included)

1 small carrot chopped finely

1 medium onion minced

1 tablespoon freshly chopped parsley

1 teaspoon Hungarian paprika

½ teaspoon salt

½ teaspoon black pepper

1 egg

1 ½ cups chicken broth

1 teaspoon butter

Step one- sauté the carrot, celery and onion in the butter until softened.

Step two- Pour the cornbread cubes into a large mixing bowl.

Step three-Sprinkle the paprika, salt and black pepper over the vegetables in the frying pan. Mix together.

Step four- Stir the chicken broth into the vegetable mixture.

Step five- Pour this mixture over the cubed cornbread.

Step six- Add the beaten egg and mix together well.

Step seven- Stuffing is now ready to be put in the cavity of the turkey or you can refrigerate until you are ready to cook the turkey.

Tip: Stuffing should never be tightly packed into the turkey or chicken. Stuffing will expand as it cooks. Allow room when you are stuffing the turkey. If you have leftover stuffing (chances are good that you will) put it into a greased casserole dish and cover with foil. This should bake along with your turkey but only for about 30 minutes.

This recipe makes plenty of stuffing for a 20 lb. turkey. Stuffing leftover is delicious cold, sliced and put on turkey sandwiches. You can also reheat it in the microwave if you prefer it warm.