Grandma Joyce Hagens Turkey Stuffing

“I have fond memories of waking up on Thanksgiving or Christmas morning to the smell of this stuffing. We always had a big crowd coming for dinner so Mom would buy a 25 pound turkey. She would be up at 5 or 6 in the morning getting it all ready to go in the oven so it could cook all day. Now, I cheat and just use a cooking bag, but I still make the stuffing the same way.” – Mama J

Grandma Joyce Hagens Turkey Stuffing

  • 8-10 slices of bacon
  • 1 onion
  • 4-6 stalks of celery
  • 1/4 – 1/2 cup butter
  • salt to taste
  • pepper to taste
  • 1 box of herb stuffing mix

  1. Slice bacon into 1/4 inch pieces, saute in a fry pain; drain excess grease.

  2. Add onion, celery, and butter to pan and continue sauteing until vegetables are tender.

  3. Add additional butter as needed.

  4. In large bowl, combine cubed stuffing with sage and thyme; stir

  5. Add bacon and vegetable mixture and stir.

  6. While pan is still hot, add broth or water to heat in pan and stir to get all remaining drippings.

  7. Gradually pour hot broth over stuffing mix until you have it as moist as you want it. If you are going to stuff your turkey, leave the dressing dryer as it will absorb moisture from the turkey.

  8. After stuffing cavities of the turkey with stuffing and cook as directed.

  9. After stuffing turkey, add more broth to remaining stuffing until it has the moisture content you wish. Put in bread pan or 13 x 9 and bake about 45 minutes in oven.

Notes

  1. The original recipe has 1-2 boxes of herb stuffing mix in the ingredients, but I have found after years of making this that if you do 2 boxes then you need to double all of the rest of the ingredients. I also tend to go a little extra with the bacon and usually do a full package of bacon. – Chrissy