Turkey Stuffing


  1. In skillet, over medium heat, melt butter. Add onion and celery: cook until softened. Stir in sage, savory, thyme, pepper, salt, and parsley.
  2. In a large bowl, combine bread and onion mixture. Toss well until moistened. If you prefer a moister stuffing or baking stuffing separately, stir in a little chicken broth.
  3. Rinse thawed or fresh turkey inside and out with cold water. Then pat dry.
  4. Spoon stuffing loosely into the body cavity. Place turkey breast side up in roasting pan. Brush turkey with melted butter (If desired).
  5. Sprinkle lightly with salt and pepper. Bake as directed according to weight.

Note: This stuffing recipe makes enough for 4.5 to 5.5 kg turkey.


  • 8 cups slightly dry Duinkerken Bread cut into small cubes
  • 1/3 cup butter
  • 1 cup chopped celery
  • 2 tbsp savory
  • 1/2 tsp pepper
  • 1/4 cup parsley
  • 2 cups chopped onion
  • 2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 tsp salt

Products used in this recipe

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