Turkey and stuffing are inseparable at the holiday table. One simply does not make sense without the other. But here is where people get stuck: stuffing and dressing, inside the bird, outside the bird…suddenly, what should be comforting now feels confusing.
As professional Chefs, we will tell you this straight up: great turkey and stuffing is about flavour first and tradition second. And the best holiday meals come from understanding the difference and choosing the method that gives you the most control.
This recipe is our go-to Turkey Stuffing Recipe. It is savoury, buttery, herb-forward and built with intention. Not dry. Not mushy. Not bland. And most importantly? It actually taste like it belongs next to your turkey.
And if you need to get roasting first, check out our Complete Guide on How to Cook A Turkey!
Turkey, Stuffing and Dressing: What is the Difference?
Let’s clear this up before we cook.
- Stuffing is traditionally cooked inside the turkey
- Dressing is cooked outside the turkey in a baking dish
Same ingredients, Same flavour profile. Different technique. In professiona kitchen and our own home kitchens, we almost always cooking stuffing outside the turkey. Why?
- Best texture
- Easier seasoning control
- Safer internal temperature
- A crispy top and a moist centre
So while this recipe support classic turkey and stuffing traditions, it is designed to shine as Best Turkey Stuffing….baked separately.
Call it what you want. What matters is how it tastes and will have people coming bake for more.
Why This Is the Best Holiday Stuffing for Turkey
You can have a beautiful turkey, but without good stuffing, something always feels missing. This recipes works because it builds flavour the same way we build flavour in a well-roasted turkey.
Turkey Necks create the natural flavour.
Instead of relying solely on stock, this recipe starts with browned turkey necks. That means your stuffing actually tastes like turkey, not just bread and herbs pretending to be festive.
Brown the turkey necks until deeply golden to give you the flavour of perfectly roasted turkey. This step is non-negotiable.
Toast the bread
Instead of using stale bread, we love the flavour of toasted bread; it is crispy on the outside and plush in the centre. Toasted bread absorbs just the right amount of liquid. Fresh bread will absorb too much moisture and become soggy.
Different types of bread will absorb different amounts of moisture. Use your discretion when adding the liquid. We love the crust and firm inside we get from Ace baguettes for stuffing!
Butter Carries the Flavour
Stuffing without enough fat is dry by default. Butter coats the bread, blooms the herbs, and creates richness that stands up to roasted turkey and gravy.
Fresh Herbs Matter
Just like the song, fresh parsley, sage, rosemary & thyme not optional here. They are what make stuffing taste like stuffing: familiar, comforting, and unmistakably holiday-ready.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
This step is non-negotiable if you want stuffing that actually tastes like turkey.
PrintBest Ever Turkey Stuffing Recipe
Ingredients
- 2 turkey necks
- 1/2 cup butter, plus more for greasing
- 1 cooking onion
- 2 ribs celery
- 5-6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3-4 sprig fresh parsley
- Salt & pepper, as needed
- 8 cups bread cubes (equivalent of about 1-2 baguettes)
- 1–2 cups stock or water
- 2 sprigs fresh sage
Instructions
- Preheat oven to 375 F.
- Cut bread if necessary, place on a baking sheet and toast in oven until dry, but not brown, 8-10 minutes. Remove from oven once toasted and place in a large mixing bowl.
- Heat a large, heavy frying pan over medium-high heat.
- Lightly salt the turkey necks. Add a little oil to the pan and brown the turkey necks well. Reduce heat if necessary, and allow to brown, undisturbed for 3-4 minutes per side.
- Finely dice onion & celery and chop herb (leaves only).
- Remove turkey necks to a plate.
- Reduce heat in the pan, and add the butter, followed by the onion and the celery. Season well with salt. Sweat until soft but not browned, 3-4 minutes. Stir in the herbs and cook for 1-2 minutes. Add 1 cup of water to deglaze the pan.
- Pour the onion mixture over the bread. Add more liquid if necessary for bread cubes to feel moist.
- Place the bread mixture, along with the turkey necks in a baking dish. Cover with foil or a lid and bake for 20 minutes. Remove the cover for a further 10 minutes to crisp up slightly.
Make-ahead Tips for Turkey and Stuffing
This is where dressing really wins over traditional stuffing.
Make the Turkey Stuffing from start to finish, 1-2 days ahead of time. This is the magic of giving you back the time during the day of entertaining.
Substitutions
- No turkey necks: Use the turkey wing tips and wing drums right off the turkey
- Vegetarian Stuffing: Skip the turkey and use mushroom stock
- Different bread: Any crusty white bread works. We love the texture of a baguette
- Dried Herbs: Use one-third the amount, though fresh is best.
What to Know/ Avoid in This Recipe
- Don’t over-toast the bread
- Don’t under-season – bread needs salt
- Don’t oversaturate the stuffing with liquid
Perfect turkey and stuffing are about balance.
Storage Recommendations
- Refrigerate leftovers in an airtight container up to 3 days
- Reheat covered at 325°F with a splash of stock
- Freezing is possible, but the texture is best fresh
FAQ: Turkey and Stuffing
Can I cook this inside the turkey instead?
Yes, but ensure it reaches 165°F internally.
Why cook stuffing outside the turkey?
Best texture, easier seasoning, and safer cooking temperatures.
Why turkey necks instead of stock alone?
They provide depth and real turkey flavour without heaviness.
Can this recipe be doubled?
Absolutely. Use a larger dish and rotate during baking.
Final Thoughts
Turkey and stuffing shouldn’t feel like two separate dishes sharing a plate. When done properly, The Best Holiday Stuffing supports the turkey, absorbs gravy beautifully, and brings the entire meal together.
If your guests ask for seconds before dessert? That is a real holiday win.
