There’s nothing like oven baked turkey stuffing ( turkey dressing to my American readers) to go along with your holiday feast! We don’t ever stuff our turkeys, we always make stuffing on the side.
How to Make Oven Baked Turkey Stuffing
We don’t stuff our turkeys as it honestly never makes enough stuffing to feed our entire family and the turkey takes longer to cook – which means dried out breast meat. Our turkey stuffing is always baked in a pan or we make my Mom’s Homemade Stove Top Stuffing which is just whipped up easily in a large skillet. This stuffing/dressing recipe has eggs added and is baked up in a pan. It’s super easy to make!
- Fry up your chosen vegetables in butter until soft. You can customize this any way you like!
- Toss them with a loaf of old French bread that was cubed up.
- Pour turkey broth/eggs/seasoning over the mixture and toss to coat.
- Bake until it reaches 165 °F in the center.
Turkey Stuffing Tips and Tricks
- This is a super easy recipe to customize to your liking. We like a lot of vegetables in our turkey stuffing and everyone is a mushroom lover in my house, so we load ours up. You can add more vegetables to this, no problem!
- If you like a moister stuffing, then add another ½ cup of broth.
- If you like a turkey stuffing that really sticks together, then add another egg or even two. The eggs help bind the bread together when it’s baking. The point of a baked stuffing is to have it more stuck together, unlike a stove top stuffing which has the bread cubes separated more.
- Make sure to seal the pan with tinfoil or the stuffing will dry out.
Baking your turkey stuffing/dressing means that you can make enough stuffing to feed a larger crowd of people. Not only that, you can prepare this the night before and then bake it up the day of!
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Oven Baked Turkey Stuffing
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Total Time
- 1 hour 20 minutes
- Side Dish
- Karlynn Johnston
- 1/2 cup salted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced carrots
- 1 cup sliced mushrooms
- one 1 pound loaf of day old French bread cubed into ½ inch cubes
- 1 teaspoon poultry seasoning
- 2 large eggs beaten
- 11/2 cups turkey/chicken broth
- Preheat your oven to 350 °F. Butter a 9 x 13 pan.
- In a medium sized frying pan, melt the butter over medium-high heat. Cook the onion, celery, carrots and mushrooms until soft.
- Beat the two eggs and then add into the broth. Stir in the poultry seasoning as well.
- In a large mixing bowl, combine the fried vegetables and the bread cubes. Pour the broth mixture over the bread cubes and vegetables, tossing to ensure that the bread cubes are coated well.
- Place the stuffing into the 9x13 pan. Cover tightly with tinfoil. Bake in the oven for 25-30 minutes, or until the stuffing is heated to at least 165 ° in the middle. (you have to cook the eggs in it)
- Remove and serve.
- The more you dry out you bread cubes, the more liquid you are going to have to add. If you use dried out bread cubes, add another ½ cup of broth.
- The better your broth tastes, the better your stuffing will taste! If your broth isn't good, your stuffing won't be good!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.