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Thanksgiving Turkey Stuffing Recipe

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Thanksgiving Turkey Stuffing image
Georgie at the Dakota Ratskeller with his kids: Kelly, Scott, Michael, Joseph, Katie


This recipe for Thanksgiving Turkey Stuffing, by , is from The Cook Book, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gabriele Smith


1 loaf of Ezekiel bread
2 onions chopped
1˝ sticks of butter
4-5 ribs of celery with leaves
1 bunch of parsley
salt and pepper
dash of nutmeg
dash of thyme
6 Eggs
milk to moisten
1-1˝ C coarsely chopped chestnuts (roast and peel chestnuts one week before and break into pieces)

Cut bread into small cubes. Put into large bowl, add chestnuts.
Sauté in butter, chopped onion, chopped celery, chopped fine celery leaves and parsley.
Cook for a little while, but don't brown.
Add to bread mixture. Then add eggs, salt, pepper, nutmeg and thyme.
Stir and then add a little milk (you want it nice and moist).

Stuff the turkey right before cooking!
Happy Thanksgiving!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I don't know when Grandma started using this recipe, but I think it came from the east coast when she lived in Philadelphia.
Chestnuts are big Holiday tradition on the east coast. Vendors on street corners in NY City are roasting them before Christmas. Your mom introduced me to NY at Christmas.
Glenn and Gaby met in Philadelphia and dad was a Pennsylvania boy. This was a piece of the East they brought when they moved to Michigan.




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