If you’ve been reading this blog for a while, you’ll begin to understand that my late Mom’s recipes are a recurring theme. This turkey stuffing recipe is the one my Mom, Mamie, always did. When I made recipe books a few years ago and gave them to my staff, one of my colleagues, Linda, saw this recipe and decided to give it a try at her family Christmas where there were several other turkeys and several other turkey stuffing recipes (this was a really big family from Newfoundland). What I heard back from Linda was that it not only worked well for her, but was the favorite out of the lot. It also got some excellent reviews at a Christmas dinner we provided to a young Moms group at a local church last week. So, even though I am truly biased towards my Mom’s cooking, there are lots of people who have enjoyed this so I hope you do too!
This recipe made enough to stuff a 15 lb turkey
- ¾ of a loaf of white or brown bread, dried out and ground in the blender
- 2 large onions chopped
- 4 stalks of celery – diced
- 1 or more tbsp of poultry seasoning
- ½ tsp. salt
- 1 tsp freshly ground pepper
- 2 cups uncooked oatmeal
- ½ tin of cream of mushroom soup (or more if you like more moist dressing)
- 1 cup dark raisins
- ½ cup brandy (optional)
Set oven to 400 F. Grind bread in blender and spread out over a baking pan overnight to dry out. In a shortcut move you could always buy a bag of the pre-dried stuffing bread and crunch it up…which gives you more chunky bread bits.
In a small microwaveable dish, heat raisins and brandy until warm. Cover and set aside. Fry onions and celery in 3 tbsp or more of butter until soft. In a large bowl, add seasonings, oatmeal and dried bread crumbs. Stir in the fried vegetables. Add the mushroom soup and raisins. Put any remaining brandy from the dish into the stuffing mixture.
Stuff cleaned out cavity of turkey. Sew together tightly to seal in the stuffing. Tie the legs of the turkey together and put foil on the tips of legs. Brush with butter and cook uncovered at 400 for 20 minutes. The legs will brown faster than the rest of the bird so when they are a nice colour, put strips of foil over them. Put a double thickness of foil over the neck area. Cover and cook at 350F for 20 minutes per pound of turkey.