This is a print preview of "Shoppel's Famous Turkey Stuffing" recipe.

Shoppel's Famous Turkey Stuffing Recipe
by Tom Shoppel

Shoppel's Famous Turkey Stuffing

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!

Rating: 5/5
Avg. 5/5 2 votes
  United States American
  Servings: 1

Goes Well With: Mashed potatoes, Sweet potatoes, sauerkraut

Wine and Drink Pairings: Pinot Noir, Chardonnay

Ingredients

  • 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

  1. Put the bread (toast) cubes in a large pot.
  2. 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.
  3. 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.
  4. (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.)
  5. 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!