Yield: Yields about 19 cups, enough to fill a 12- to 14- pound turkey and a 9x13-inch baking dish.
This stuffing doesn’t stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.
Note: this recipe was reprinted in #67, where they indicate clearly: "Spread the mixture in a baking dish, cover tightly with foil, and bake for 20 minutes. Remove the foil and continue to bake until the top is lightly browned and crisped, about 15 minutes." I've included this here because I don't want this recipe to be overlooked - it's great! It's our go-to stuffing recipe now, and I love the fact that it doesn't have to go in the bird. I'm giving it 4 stars because the last time I did it, I had problems with the amount of moisture in the stuffing (too dry), and I also have a note on my copy of #67 saying to watch the timing.
I have being making this stuffing since it was published in November 1999 and have subscribed to the magazine ever since. My family loves this stuffing. Best stuffing ever.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.