Belated turkey stuffing & gravy, with or without giblets

Main Dish
3 servings
20 min
6 hours
Very Easy


Number of serving: 3
3 loaves bread, cubed and dried.

1 onion, finely chopped

3 stalks celery, finely chopped

2 cups portobello or baby bella mushrooms, finely chopped

1 head roasted garlic (diced is ok too, but not as mellow)

1/4 cup fresh sage, finely diced

1/4 cup fresh thyme, finely diced

1/4 cup fresh rosemary, finely diced

1 tablespoon. salt (kosher or fresh ground is best)

1 tablespoon. black pepper

1 teaspoon. curry powder

3 cups chicken broth (or 3 cups water mixed w/ 2 tablespoon. or 6 cubes chicken bullion)


  • Sautee celery, mushrooms, onion, herbs and spices in a wide, deep pan until lightly browned. Next, mix in chicken broth and cook until warm.
  • Place cubed, dried bread in a large bowl and slowly drizzle broth mixture over bread, stirring constantly.
  • Stop pouring when the bread becomes moist but NOT wet. If you have leftover broth mixture, strain out vegetables and put in the stuffing, using leftover broth for gravy.
  • If bread is still dry, drizzle warm water until it's the proper moisture.
  • Stuff turkey until full, being careful not to pack stuffing too tightly. If you're using a crock pot instead, place stuffing in a turkey roasting bag and place in 3 inches of water in a crock pot.
  • Poke 3 holes in the bag and slow cook for 5 hours.


Belated Turkey Stuffing & Gravy, With or Without Giblets, photo 1Belated Turkey Stuffing & Gravy, With or Without Giblets, photo 2Belated Turkey Stuffing & Gravy, With or Without Giblets, photo 3

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: