Thanksgiving Stuffing

Thanksgiving Stuffing


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This Tiny New York Kitchen recipe has been perfected over the course of many years, and it makes enough for plenty of leftovers. It fills a 17-pound turkey and about three quarters of a 16-cup slow cooker, but you can adjust the amounts depending on the size of the bird.

  • 22 Cups Stale Bread
  • 4 1/2 Cups Chicken Stock
  • 2 Tablespoons Butter
  • 1 Large Onion (Diced)
  • 3 Celery Stalks (Sliced)
  • 2 Green Onions (Sliced)
  • Turkey Giblets (Diced)
  • Turkey Neck & Tail
  • 2 Teaspoons Ground Sage
  • 2 Teaspoons Poultry Seasoning
  • 2 Teaspoons Thyme
  • 2 Teaspoons Ground Savory
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. Shred bread into very large-size bowl. Break up any large pieces
  2. In large-size frying pan melt butter over a medium-high heat. Add giblets. Cook 3 minutes, stir until browned. Add neck and tail. Cook 3 minutes until lightly browned.
  3. Add onions and celery. Cook 3 minutes until softened. Add spices and stir well. Reduce heat to low and cook 10 minutes.
  4. Remove neck and tail. Set aside.
  5. Pour cooked mixture over bread. Mix well.
  6. Pour chicken stock over bread and mix by hand. The mixture will be somewhat sticky.
  7. Stuff main cavity of prepared turkey until stuffing is sticking outside of the bird. Stuff neck cavity, tucking the skin around the stuffing.
  8. If using a slow cooker, lightly grease it and place turkey tail at the bottom. Add whatever stuffing doesn’t fit in the turkey, then place the neck on top. Cook on low heat, 2 plus hours, while turkey cooks in the oven. Stir occasionally.
  9. Serves 10 to 12 (With Ample Leftovers)
  10. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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