Classic Homemade Turkey Stuffing Recipe from Mom

Turkey stuffing is the one dish that never seems to be enough for our family. Everyone loves it so much that by the time people reach for seconds, the bowl is empty and we’re left searching the turkey cavity with a spoon for any last bits.

Part of what makes this stuffing so good is that it’s my mom’s classic recipe. She made it when I was a child, and she likely learned it from her mother. It’s been a family tradition for decades.

One difference between my mom’s stuffing and many other recipes is that she adds ground beef. Growing up, that was the standard in our home, so I was surprised later to learn that meat in stuffing isn’t common everywhere. I love the flavor the beef brings — it’s easily my favorite style of stuffing.

Meat in stuffing has precedent in other traditions too: Italian-style stuffing often includes sausage, and cornbread-and-sausage stuffing is another delicious regional favorite. If you’ve never tried meat in your turkey stuffing, give it a shot — it adds a lot of savory depth.

How to make turkey stuffing

Start by browning the ground beef in a large pot or Dutch oven. Using the same pot to mix the stuffing saves an extra bowl and reduces cleanup. Brown the beef over medium heat, breaking it into small, even pieces with a wooden spoon. When the meat is cooked through, drain and discard the grease.

Stir in diced onion and celery and cook until the vegetables are soft. Turn off the heat and let the mixture cool slightly — it can still be warm, but it’s easier to handle when it isn’t piping hot.

Stuffing mix boxes make it easy

My mom uses store-bought boxed stuffing mix, which is convenient and already seasoned. Look for roughly 6 oz (170 g) boxes. Add the stuffing mix to the pot with the beef and vegetables, then slowly pour in the water while stirring so all the dry bread pieces absorb the liquid evenly. Let the mixture rest for 10–15 minutes so the bread softens.

Prepare the turkey for stuffing by removing any giblets or neck pieces from the cavity. Spoon the prepared stuffing into the turkey, pressing gently with the back of the spoon to pack it deeper into the cavity.

I like to pack in as much stuffing as the bird will comfortably hold because it’s always popular at the table. If there’s space near the neck, you can tuck a few spoonfuls under the loose skin and close it so the skin holds the stuffing in place during roasting.

How long to cook a stuffed turkey?

A stuffed turkey takes longer to roast than an unstuffed bird. As a general guideline, a 14-pound stuffed turkey takes about 4 1/2 hours, but times vary by oven and bird size. Use a digital thermometer to be sure the turkey is fully cooked.

Probe three places with the thermometer: the thickest part of the breast, the deepest part of the thigh, and the center of the stuffing. Each location should read at least 165°F (74°C) before you remove the turkey from the oven.

Turkey and stuffing are classic holiday staples for Thanksgiving and Christmas. This stuffing pairs well with traditional sides like mashed potatoes, cranberry sauce, roasted vegetables, and braised cabbage.

• Homemade Cranberry Sauce
• Garlic Mashed Potatoes
• Roasted Acorn Squash
• Red Cabbage and Apples
• Roasted Brussels Sprouts