Ditch the Boxed Stuffing for One of These 35 WOW-Worthy Turkey Stuffing Recipes (2024)

FAQs

How much Pepperidge Farm stuffing for a 20 lb turkey? ›

One 16-oz. bag of Pepperidge Farm stuffing mix is recommended for every 20 lbs. of poultry. Now, let's get that turkey stuffed!

How much stuffing per person? A 14-ounce bag of stuffing makes about 11 servings; a 6-ounce box of stuffing mix makes 6 servings.

Sauté vegetables: Cook diced onions, celery, mushrooms, or other vegetables in butter or oil until they're tender, then mix them into the stuffing for added flavor and texture.

The amount of stuffing you need for a turkey depends on the size of the bird and personal preference. A general guideline is to use about 3/4 to 1 cup of stuffing per pound of turkey.

I think it's safe to plan for 1 1/2 pounds per person. What's the worst that could happen? A leftover turkey sandwich?! 3/4 cup of stuffing per person should be plenty.

Using 1 tablespoon of olive oil (instead of the butter called for in the package recipe), sauté mushrooms with celery and onions. Add stuffing mix and broth. When liquid is absorbed, add pecans, chives, and egg, and toss.

Bring water and margarine to boil in medium saucepan. Add stuffing mix; stir just until moistened. Stuff turkey lightly with prepared stuffing. Bake as directed on turkey wrapper.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Do you cook stuffing before putting it in the turkey? ›

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

You can indeed substitute water in a recipe calling for chicken broth. The liquid is a vital part of the recipe, and affects not only the viscosity of the final product, but its taste. And water by itself does alter the taste, but not in a good way.

Stuff both the neck and body cavities of a completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking. When preparing a whole turkey for the oven, return the legs to the original tucked position if they were untucked for stuffing.

For 12- to 14-pound turkey, roast 3½ to 4 hours. For 14- to 18-pound turkey, roast 4 to 4¼ hours. For 18- to 20-pound turkey, roast 4¼ to 4¾ hours. For 20- to 24-pound turkey, roast 4¾ to 5¼ hours.

A: After you make 1 package it swells up - A LOT! You will only need one package. However - I always make 2 and bake the rest on the side so there's plenty - everyone always loves it!