Turkey Stuffing

    When everyone is cooking a turkey at Christmas it is the turkey stuffing that makes it unique. These recipes use mushrooms, nuts and pretty much anything else you can think of.

    19 Recipes




    26 reviews

    This stuffing is great for chicken and turkey but you could also use it to stuff vegetables or tofu and substitute the chicken stock with vegetable stock to make it vegetarian.

    Recipe by: Tamara Furst

    60 reviews

    This is a delicious stuffing recipe and a good use for stale bread. You can either bake it in the turkey or in a separate foil package.

    Recipe by: Katie

    105 reviews

    A simple old-fashioned stuffing recipe that goes well in a chicken or turkey. You can always make extra and cook it in a separate dish for the vegetarians.

    Recipe by: Lynn Becker

    55 reviews

    This wild rice stuffing is perfect with roast chicken, turkey or pork. It includes wild rice, apples, currants and bacon.


    1 review

    This has been a favorite family receipe for years and is especially good with the turkey can be stuffed or made separate.

    Recipe by: Vivwill

    65 reviews

    Mushrooms and herbs combine with apples and celery to make this great stuffing that can be baked alone or added to turkey or chicken.

    Recipe by: CHRISTYJ

    4 reviews

    If Christmas makes you think of cranberries and chestnuts then this is a great stuffing for you, but it can be used at any time of the year in chicken, duck, turkey or cooked alone.

    Recipe by: Schneeball

    2 reviews

    Every Christmas I have stuffing leftover from the turkey, duck or chicken, now I am prepared, I cook it in a butternut pumpkin. It is so popular now I make it from scratch through the year as a family dinner in its self.

    Recipe by: MumAndMe

    No reviews

    This is a make-ahead recipe apart from the stuffed turkey at Christmas. This one is delicious!

    Recipe by: bazaar

    No reviews

    The turkey in this recipe is partly boned, leaving the wings and legs attached, so that when the bird is remoulded before cooking it closely resembles its original shape.

    Recipe by: Lynn Cole

    1 / 2

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