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I know there’s a few debates about stuffing… Is it stuffing, or is it dressing? Do you cook it inside the turkey, or in the oven? Do you use bread or cornbread? These are just a few of the many debates about “stuffing”. As for me, I am old school and use bread stuffing inside the turkey the way my Momma always made it. Everyone loves it and if I don’t stuff my turkey I’m in a lot of trouble, especially from my daughter and my husband. My hubby likes to add the leftover stuffing to his turkey sandwiches with the leftovers, along with some cranberry sauce. I personally like just a small amount of stuffing along with my Thanksgiving turkey, and I smother it with gravy, yum! We have so many sides with our turkey so I have to limit my intake over the holidays, so I usually have a small amount of everything.

I have taken my Mom’s stuffing recipe and modified it over the years to come up with our family’s favorite stuffing recipe. And if you are afraid to stuff it in your turkey, just put it in a greased casserole dish and bake it instead. The concern some people have about it being inside the turkey is the fear of salmonella poisoning. However, if the turkey is fully cooked, and your stuffing is fully cooked, there’s no reason to be concerned, so just enjoy that stuffing with the juices from the turkey giving it extra flavor!

You can make your stuffing a day or two ahead of time to save time. Just keep it the fridge and stuff the turkey before baking it.

500 recipes similar to these cookies can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

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Prep Time: 20 Minutes
Cook Time: 3 Minutes
Total Time: 23 Minutes
Servings: 12


  • 3/4 cup (1 1/2 sticks) butter
  • 1 1/2 cups chopped celery, with leaves
  • 3/4 cup chopped onion
  • 2 carrots, shredded
  • 3 cups Granny Smith apples, diced (peeling is not necessary)
  • 3/4 cup raisins or craisins (or both)
  • 9 cups toasted bread cubes (try different types of breads, like sourdough, English muffins, challah, whole wheat, etc), or you can also use pre bought stuffing mix
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. ground sage
  • 1 1/2 Tbsp chopped fresh or 1/2 tsp. dried thyme leaves


  1. Melt butter in large pan on the stove over medium-high heat. Cook celery, onion and carrots in butter for about 2 minutes. Remove from heat and add remaining ingredients. Loosely stuff your turkey (both ends). Remove from turkey before serving.

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