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Mom's Stovetop Turkey Stuffing
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Thanksgiving turkey stuffing: French bread cubes toasted in butter with savory turkey giblets and flavorful add-ins.
Ingredients:
  • Neck and giblets from 1 turkey to make a light stock (or 2 to 3 cups of chicken stock)
  • 1 cup walnuts
  • 1 loaf day old French or Italian bread, cut into 3/4-inch cubes (about 10 to 12 cups)
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 6 tablespoons unsalted butter
  • 1 green apple, peeled, cored, chopped
  • 3/4 cup currants or raisins
  • 5 chopped green pimento olives, pimento removed (can use up to 10 olives)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon poultry seasoning or ground sage, to taste
  • Salt and freshly ground pepper, to taste
Instructions:
  • For homemade turkey stock using giblets: In a small saucepan, combine turkey giblets (heart and gizzard) and neck with water and a pinch of salt. Simmer uncovered for an hour. Strain the flavorful stock for the stuffing, yielding 2 to 3 cups. Or sub with chicken stock or water if giblets aren't available.
  • Prepare the walnuts: Boil walnuts in water for 3 to 4 minutes to remove bitter tannins. Dry and toast in a pan until slightly browned or microwave until fragrant, about 1-2 minutes. Let cool and roughly chop.
  • Prepare the bread: Spread cubed bread on a baking pan and toast in a 200°F oven for 10 minutes to dry slightly (skip if bread is already dry). In a large sauté pan over medium heat, melt 3 tablespoons butter, add bread cubes, and coat with butter. Toast until lightly browned, being careful not to flip too soon.
  • Sauté onions and celery until cooked through: In a large Dutch oven over medium-high heat, cook chopped onions and celery in the remaining 3 tablespoons of butter for about 5 to 10 minutes.
  • Mix together the bread, cooked walnuts, green apple, currants or raisins, olives, and parsley. Pour in 1 cup of turkey giblet stock or chicken stock to keep the stuffing moist. Season with sage, poultry seasoning, salt, and pepper.
  • Simmer gently: Cover and simmer on low heat for about an hour until apples are tender. Check every 15-20 minutes and add water or stock as needed to keep the stuffing moist. You may need to add an extra cup or two. The stuffing should be soft, not crispy. Enjoy! If you enjoyed the recipe, please leave a star rating and comment below!

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