Stuff it... The Turkey, That Is

Stuff it... The Turkey, That Is

Stuff it... The Turkey, That Is
By Kellie Head and Loretta Casteen of


Like many things, the way you cook your Thanksgiving turkey is a matter of personal style. Frankly, we do it the lazy way (shocked aren't you?). Once we discovered roasting bags, all the other ways of preparing the bird for the big day went out the window. So instead of telling you a dozen different (and, in our opinion, difficult) ways to cook your turkey, we're offering options on how to stuff it... the turkey that is.

Simplified Cornbread Stuffing

Take a shortcut with cornbread stuffing by using a cornbread mix.
Who'll know but you?

2 celery stalks, chopped
1 small onion, chopped
1 tsp. parsley flakes
1 tsp. dried thyme
2 cups chicken broth
1 box cornbread mix, prepared according to pkg.

Saute celery and onion in butter or oil until tender. Add spices. Salt and pepper to taste. Scrape mixture into large bowl. Crumble cornbread prepared into mixture. Pour in broth; toss to coat. Put mixture in greased casserole dish. Cover and bake at 350F for 15 minutes. Remove cover after ten minutes to brown.

Corn Stuffing Balls

Save time and trouble on stuffing your bird by cooking the dressing in the crockpot.

1/2 cup chopped celery
1/2 cup chopped onion
17 oz. cream-style corn
1/4 cup water
1 tsp. poultry seasoning
8 oz. herb season stuffing mix
2 beaten eggs
1/4 cup melted butter

Combine all ingredients, except butter, in bowl. Mix together. Shape into 6-8 balls. Place in crockpot. Pour butter over. Cover and cook on LOW for 3-4 hours.

Easy Herb Stuffing

Simplify your holiday meal preparation with this tasty stuffing recipe.

4 cups dry bread cubes
1 chopped onion
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1 cup chopped celery
2 tsp. parsley flakes
1 cup broth
3/4 tsp. ground sage
1/2 tsp. dried thyme

Combine all ingredients in a bowl. Add salt and pepper to taste. Mix well. Stuffs 10 lb. turkey. Or bake in greased casserole at 350F for 30 minutes.

4-Ingredient Stuffing

Making this yummy stuffing is as easy as 1-2-3...uh...4!

14 oz. can chicken broth
1/3 cup chopped celery
1/3 cup chopped onion
4 cup seasoned dry bread crumbs

Mix the broth, pepper to taste, celery and onion over high heat. Bring to boil. Reduce heat, cover and simmer 5 minutes until celery and onions are tender. Add the bread crumbs. Toss lightly. Stuffs 8 lb. turkey. Or bake in greased casserole at 350F for 30 minutes.

Creamy Crockpot Stuffing

Raisins give this creamy dressing a pleasing sweetness.

8 cups stuffing mix
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup melted butter
2 cups chicken broth
10.5 oz. can cream of mushroom soup
1 cup raisins

Combine all ingredients in a crockpot lightly coated with non-stick cooking spray. Cover and cook on HIGH for one hour. Reduce heat to low and cook for another hour.

Stuffing Tips:

  • Stuffing should be prepared and stuffed into the turkey immediately before the turkey is placed in the oven for roasting.
  • Turkeys should be stuffed loosely, with about 3/4 cup of stuffing per lb. of turkey.
  • When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey.

About the Authors:
Kellie Head and Loretta Casteen are owners of For more great stuffing recipes visit Subscribe to the Lazy Gourmets weekly newsletter, an a la carte presenting a variety of simple recipes and cooking styles.

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