Julia Child Turkey Stuffing Recipe

Julia Child Turkey Stuffing takes a French approach – lighter and more herb-forward than heavy American versions. Julia writes in The Way to Cook (pages 184-185): “Most of the stuffings here may be used for vegetables as well as poultry, and for goose and duck as well as turkey and chicken… Taste very carefully… to make a perfectly seasoned dressing.”

The secret to Julia’s stuffings? Properly sautéed aromatics, quality bread, and careful seasoning. She offers multiple variations to suit every taste – from classic sausage and sage to elegant French chestnut stuffing from Mastering the Art of French Cooking.

Stuffing vs Dressing: Same thing, different names. “Stuffing” when cooked inside the bird, “dressing” when baked separately in a casserole.

Why You’ll Love These Recipes

• Multiple variations: Classic herb, sausage, ham, rice/giblet, prune/apple, and French chestnut.
• Lighter French style: Not dense or soggy like heavy American versions.
• Herb-forward: Fresh sage, thyme, and parsley bring brightness.
• Quality ingredients: Homemade croutons, proper sautéing, real butter.
• Works for any bird: Turkey, chicken, goose, or duck.

Julia’s Stuffing Golden Rules

1. Stuff just before roasting. Never stuff ahead of time – food safety risk.
2. Taste carefully. Season the mixture before stuffing and adjust.
3. Don’t pack tightly. Stuffing expands as it cooks.
4. Internal temp matters. Stuffing inside the bird must reach 165°F.
5. Quality bread. Homemade-type white bread, cubed and dried or toasted.

Cornbread Sage Sausage Stuffing

From The Way to Cook, Pages 184-185

Ingredients:

• 1 lb sausage meat
• 3 cups diced onions
• 1½ cups chopped celery
• 5 cups crumbled yellow cornbread
• 1 cup fresh white bread crumbs
• 2 eggs, lightly beaten
• 1 Tb fresh sage (or to taste)
• Salt and pepper
• 4 oz (1 stick) melted butter

Instructions:

1. Brown the Sausage: Break up sausage meat in a frying pan and brown lightly. Remove with slotted spoon to a large mixing bowl.
2. Sauté Aromatics: In the sausage fat, sauté onions until tender (5-6 minutes). Add celery and sauté 2 minutes more.
3. Combine: Add onions and celery to the sausage bowl.
4. Add Bread: Fold in crumbled cornbread, bread crumbs, and beaten eggs.
5. Season: Add sage, salt, and pepper. Taste carefully and adjust. Fold in melted butter.
6. Stuff or Bake: Stuff loosely into turkey just before roasting, or spread in buttered baking dish and bake at 350°F for 30-40 minutes.

Sausage and Crouton Stuffing

From The Way to Cook, Pages 184-185

Ingredients:

• 2 quarts diced homemade-type white bread (for croutons)
• 1 lb sausage meat
• 4+ Tb butter
• 3 cups diced onions
• 3 cups diced celery
• 2 eggs, lightly beaten
• Salt, pepper, sage to taste

Instructions:

1. Make Croutons: Toast bread cubes in 350°F oven for 20-30 minutes until lightly browned.
2. Brown Sausage: Cook in frying pan; transfer to large bowl.
3. Sauté Aromatics: Add butter to pan (to make about ½ cup fat total). Sauté onions until tender. Add celery and sauté 2-3 minutes.
4. Combine: Turn vegetables into bowl with sausage. Blend in eggs. Toss in croutons. Season to taste.

Ham and Bread Crumb Stuffing

From The Way to Cook, Pages 184-185

Ingredients:

• 1 medium onion, chopped
• 1½-inch cube Swiss or Cheddar cheese, roughly diced
• 2 cups scraps of ham
• 2 eggs
• 1 large clove garlic, puréed
• 1½ cups fresh white bread crumbs
• Salt, pepper, thyme or sage

Instructions:

1. Process Onion: Chop onion in food processor.
2. Add Ham and Cheese: Add cheese and ham, chop with pulses until combined.
3. Add Wet Ingredients: Pulse in eggs and garlic, then add crumbs. Season to taste.

Rice and Giblet Stuffing

From The Way to Cook, Pages 184-185

Ingredients:

• 4 cups diced onions
• 1 turkey gizzard, peeled and chopped
• 4 Tb butter
• 3 cups diced celery
• 1 turkey heart, minced
• 1 turkey liver
• 5 cups cooked rice
• 2 eggs
• 1½ cups chopped fresh parsley
• Salt, pepper, sage

Instructions:

1. Cook Giblets: Sauté onions and gizzard in butter for 10 minutes until tender.
2. Add Remaining Giblets: Stir in celery, heart, and whole liver. Sauté 2-3 minutes until liver is springy.
3. Chop Liver: Remove liver, chop it finely, and return to bowl.
4. Combine: Blend in rice, eggs, and parsley. Season carefully.

Prune and Apple Stuffing

From The Way to Cook, Pages 184-185

Ingredients:

• 1 lb sausage meat
• 4 cups chopped onions
• Butter (if needed)
• 3 cups chopped celery
• 2 Granny Smith apples, peeled, cored, and chopped
• 3 cups pitted prunes
• ½ cup dry white vermouth
• 3 cups toasted white bread crumbs
• 3 eggs, lightly beaten
• Salt, pepper, 1 tsp ground sage

Instructions:

1. Brown Sausage: Cook in frying pan; transfer to large bowl.
2. Sauté Vegetables: Cook onions in sausage fat until tender. Add celery, then apples. Sauté 4 minutes more. Add to bowl.
3. Cook Prunes: Simmer prunes in vermouth until liquid is absorbed (about 5 minutes). Add to bowl.
4. Combine: Fold in bread crumbs and eggs. Season to taste.

Sausage and Chestnut Stuffing (French Classic)

From Mastering the Art of French Cooking, Vol. 1, Pages 285-286

Julia’s authentic French chestnut stuffing – classically elegant and perfect for goose or turkey.

Ingredients:

• 1 lb sausage meat
• 3 cups peeled, cooked chestnuts (see note)
• 3 cups diced onions
• 1½ cups chopped celery
• 4 Tb butter
• 2 cups fresh white bread crumbs
• 2 eggs, lightly beaten
• Salt, pepper, sage or thyme
• ½ cup cognac or stock (optional, for moisture)

Instructions:

1. Brown Sausage: Cook sausage in frying pan until lightly browned. Remove to large bowl.
2. Sauté Aromatics: Add butter to pan. Sauté onions until tender (5-6 minutes). Add celery and sauté 2 minutes more.
3. Combine: Add onions, celery, and chestnuts to sausage bowl.
4. Add Binders: Fold in bread crumbs and eggs. Season with salt, pepper, and sage.
5. Moisten if Needed: Add cognac or stock if mixture seems dry.

About Chestnuts: Julia describes peeling fresh chestnuts on pages 517-520 of MAFC Vol 1. For convenience, use jarred or vacuum-packed peeled chestnuts.

Oyster Stuffing Variation

A classic American addition – By Me not from Julia’s published recipes

While Julia doesn’t include oyster stuffing in her books, it’s a traditional American holiday addition that works beautifully with her sausage and crouton base.

How to Add Oysters:

• Use 1 pint shucked oysters, drained and roughly chopped
• Reserve oyster liquor
• Fold oysters into Sausage and Crouton Stuffing (above)
• Use oyster liquor to moisten if needed

Claire Tip: Add oysters at the very end – they only need brief cooking or they become rubbery.

Recipe Tips

• Stuff just before roasting. Never stuff ahead for food safety.
• Don’t pack tightly. Stuffing expands during cooking.
• Taste before stuffing. The mixture should taste well-seasoned before it goes into the bird.
• Use quality bread. Homemade-type white bread or cornbread, cubed and dried.
• Sauté aromatics properly. Onions and celery should be tender, not raw.

Make-Ahead Tips

The Day Before:

• Toast bread cubes for croutons
• Brown sausage, refrigerate separately
• Chop vegetables, store in airtight container
• Peel chestnuts if using fresh

Day Of:

• Sauté vegetables
• Combine all ingredients
• Stuff turkey just before roasting

Stuffing vs Dressing (Baked Separately)

In-Bird Stuffing:

• Stuff loosely just before roasting
• Internal temp must reach 165°F
• Adds moisture and flavor to bird

Casserole Dressing:

• Spread in buttered baking dish
• Bake at 350°F for 30-40 minutes
• Crispier top, easier food safety

Food Safety for Stuffing

• Stuff just before roasting – never the night before
• Don’t pack tightly – heat must penetrate
• Check temperature – stuffing must reach 165°F
• Remove promptly – don’t leave stuffing in bird after serving

How To Store

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Up to 2 months. Thaw overnight before reheating.
• Reheat: 350°F oven, covered, until heated through (about 20 minutes). Add a splash of stock if dry.

Nutrition Facts

Per serving (½ cup):

• Calories: 180 kcal
• Protein: 6g
• Total Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 3g
• Sodium: 380mg
• Cholesterol: 55mg

FAQs

Sources:

• The Way to Cook by Julia Child, Pages 184-185
• Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 285-286 (Chestnut Stuffing)

– Claire