Stuffing (for chicken or turkey)

We all love the stuffing from chicken or turkey. I think that's because I always use home-baked bread and fresh vegetables. At Passover, I substitute matzo for the bread and prepare this stuffing for the seder. Be sure to season the cavity of the chicken or turkey before stuffing. If you have too much stuffing to fit into the bird, just put it into a greased casserole, dribble with some of the chicken or turkey fat while basting, and bake until browned and crusty. My oldest daughter, Leah, makes a variation of this (see below) that she always cooks as a side dish, never in a bird.


Break up the bread, and toast it slightly in a warm oven. Heat oil in a large pot. Brown onions, celery, and mushrooms for 5 minutes. Add bread, and stir to avoid burning. When the bread is toasted on all sides, remove from heat. Add all spices, broth and egg. Additional broth or bread crumbs can be added to achieve desired consistency. Remember, however, that stuffing will absorb moisture from the poultry. Keep the stuffing cold until you are ready to stuff the bird. Clean the bird well, and liberally sprinkle additional ginger and garlic in cavity. Fill to capacity, sew the cavity, truss the bird, and roast immediately. Stuffed poultry should be cooked immediately, and the stuffing should be removed immediately upon removing the poultry from the oven. This is a major breeding ground for microbial activity. However, if handled correctly, this is a wonderful, delicious side dish.

Leah's Stuffing Side Dish

Leah uses a different variety of vegetables and spices in her stuffing and never puts it into a bird. She puts the stuffing into a large rectangular baking pan and bakes at 350 ° F. for about 45 minutes. Follow the same method as above, except add the spices with the vegetables. Leah does not add any extra broth to her vegetable mixture.


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