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Turkey Stuffing (VRP 004)

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Turkey StuffingTurkey Stuffing

Turkey Stuffing Recipe Card Front

Front of the Turkey Stuffing recipe card with A LOT of changes and notes… I hope I got them all!

Turkey Stuffing

Turkey Stuffing Recipe Card Back

Back of Turkey Stuffing recipe card.

I love that there is a recipe on the front and then on the back of the card it says “or use Stove Top!


  • Suggests to divide into 2 bowls in order to stir – I use a [easyazon_link identifier=”B00J6EPIIA” locale=”US” tag=”recipeproject-20″]Tupperware 42 Cup Thatsa Mega Bowl[/easyazon_link] to mix my large batches
  • Use less salt if you use butter

Vintage Recipe Box 004

There are lots of fun recipes to read in the box this recipe for Turkey Stuffing was with.

Click here to read the history of .

More Vintage Recipes

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Vintage Cookbooks

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Turkey Stuffing Recipe

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Turkey Stuffing

Turkey Stuffing


  • 12 cups bread cubes (approximately 1 1/3 pounds bread)
  • 1/2 - 3/4 cup onion, chopped
  • 1 - 1 1/3 cup celery, chopped
  • 1 stick of butter (or water to cover)
  • 2 teaspoons salt (if broth is not too salty)
  • 1 teaspoon pepper
  • 1 tablespoon sage
  • Parsley, dried (optional)
  • 2 - 2 1/2 cups chicken broth
  • 2 eggs, beaten
  • Giblets, chopped


  1. Precook giblets to get broth
  2. Cube bread and allow to dry for several hours
  3. Saute onion and celery in butter until yellow
  4. Add salt, pepper, and sage
  5. Allow mixture to cool and add the chicken broth, eggs, and giblets
  6. Blend well and add bread cubes
  7. Blend well and chill mixture for at least an hour to blend flavors

Turkey Stuffing

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