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Classic Turkey Stuffing (Use to Stuff a Turkey)

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“This is the no-fail recipe that I have used many times in the past to stuff a turkey --- you may use 2-1/2 teaspoons ground sage in place of 1 tablespoon poultry seasoning if desired. purchase your bread about 3 days before using to make slicing easier. To save some time you can toast the bread cubes days in advance or prepare the complete stuffing up to 2 days in advance and refrigerate. This will make enough stuffing for a 12-16 pound turkey or a very large roasting chicken, about 12-13 cups stuffing cooked. If you are not a garlic-lover then omit the garlic completey or reduce the amount to taste. Prep time includes baking the bread cubes, and yield is only estimated. I also like to add in a large red bell pepper, seeded and finely chopped but that is optional.”
12 cups stuffing (approx)

Ingredients Nutrition

  • 1 loaf white sliced sandwich bread (purchase a 675-gram loaf bread)
  • 3 large onions, finely chopped (the largest you can find!)
  • 3 tablespoons chopped fresh garlic (or to taste)
  • 12 cup butter (no substitutes!)
  • 4 large celery ribs, finely chopped (including the leaves)
  • 1 tablespoon poultry seasoning (or to taste)
  • 1 12 teaspoons ground savory
  • 1 tablespoon seasoning salt (or use 1-2 teaspoons white salt, or to taste)
  • 1 -2 teaspoon fresh ground black pepper
  • 1 (10 ounce) can water chestnuts, drained and coarsley chopped (can use 2 cans if desired for a more nutty flavor)


  1. Remove the crusts from the bread slices.
  2. Slice bread into 1/2-inch pieces (does not have to be exact, you should have about 12-14 cups cubes).
  3. Spread the bread cubes on a large baking sheet.
  4. Bake at 350 degrees for about 10-12 minutes, stirring occasionally and rotating the sheet/s halfway through baking time until the cubes are lightly toasted; place in a large bowl.
  5. Melt butter in a large skillet over medium heat until HOT and sizzling.
  6. Add in onions, garlic and celery (with the chopped leaves) stir immediately with wooden spoon; add in the poultry seasoning, seasoned salt and black pepper; saute for about 5-6 minutes.
  7. Stir the onion/celery mixture along with the chopped water chestnuts into the bread cubes; toss well to combine.
  8. Add in more seasoned salt (or white salt) and black pepper if desired to taste.
  9. Let the stuffing cool completely before stuffing the turkey or roasting chicken.

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