23 Reviews of Roast Turkey with Old Fashioned Bread Stuffing

From: winkki

On Dec 4, 2003

The way stuffing should be! I only used the stuffing portion of the recipe, then baked it in a casserole dish while the rest of dinner was simmering. My guests had told me they weren't really 'stuffing' people and not to make it on their account, but it looked so good that I had to try it anyway. Well, there were only crumbs left by the end of the meal (and I only had one serving!)...they all complimented it! I was tempted to make more for the leftovers the next day, but had no bread cubes left (I used French bread). I'm going to keep it just as a regular side dish...no waiting for big turkey dinners! :o)

From: Babyoil

On Nov 29, 2002

Sahara, you have a winning recipe here. I made two loaves of bread for cubes just as you said. Our guests couldn't get over the difference. I stuffed the turkey and then put the rest in a casserole and baked; then grilled it. Excellent! I'll never use store-bought bread again. The turkey was "killer" too. Thanx!

From: Chef Jimmer

On Nov 11, 2009

This is an almost exact duplicate of our old family recipe, sans mushrooms. Since the late 1940s, my Dad cooked using this approach and it is hands-down the best and easiest method to turkey cooking ever. A few notes: The bird must be thoroughly thawed. And don't substitute any commercial bread crumbs or croutons. It must be bread you've allowed to dry at home. I do toss in a few slices of rye and wheat (but not too much as it will overpower the dressing). For you first timers, the biggest secret of all is to let the bird rest under a gentle tent of foil for a solid half hour prior to cutting! Do not even think of touching the bird until then. The juices must rest...and will seep back into the meat, making for the juiciest bird ever. People will think you're a genius!!!

From: Chef Judith Irene

On Mar 13, 2009

5 stars for the stuffing! I got raves on how great it is and I loved it myself!! Thanks for posting the stuffing recipe!!

From: Hedy

On Nov 15, 2002

This is the way my family has always done it! Stuffing inside of the bird for wonderful, old-fashioned (mouth watering)flavor!! With proper precautions, it is perfectly safe !!

From: Chef Husker7

On Apr 6, 2009

This was the best stuffing I have ever had. I couldn't believe the flavor and this is not the first time I have made stuffing. My family really liked it. Will use it again!!! 5+ stars - Thank you!!!

From: Abby Girl

On Dec 26, 2006

I have been making stuffing like this for years...only without the mushrooms. This year, though, I did make fresh potato bread and used it in my stuffing. It turned out wonderful. Thanks for the great idea!!!!

From: MikeH

On Nov 6, 2005

From: Alex Chapman

On Dec 8, 2004

THIS IS IT! I had Thanksgiving at my house this year, and had both sides of the family over. I had never made a turkey before, and I was really nervouse. When this came out, it was so moist, the meat fell off of the bone. The flavour was amazing. Thank You.

From: Elvis Cooks

On Dec 1, 2002

I made my first Thanksgiving turkey this year following this recipe, and it was a complete success! Everyone raved about the turkey, and the stuffing was delicious as well. I plan to save this recipe and use it every year.