turkey_stuffingThe below recipe is a guideline for making your turkey stuffing. Depending on your family’s taste, add or delete ingredients (onions, celery, mushrooms, and or nuts) to make to your liking. Be creative!


  • 1/4 cup THC butter or THC oil
  • 1 large onion, chopped
  • 2 cups chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10-12 cups)
  • 1 egg, beaten
  • Stock from the turkey giblets and/or chicken broth (approximately 1 to 2 cups)
  • 1 cup chopped walnuts or pecans
  • Salt and freshly ground pepper to taste
  • Dried crushed sage to taste
  • Dried crushed thyme to taste


To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

In a large pot (large enough to hold all the prepared stuffing) over low heat, melt THC butter or THC oil. Add onion, celery and mushrooms; saute until soft.

Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. Proceed to stuff turkey in your usual way. Immediately place the stuffed, raw turkey in an oven set no lower than 325°F.   If you choose not to stuff your turkey, place stuffing in a oven safe pan and roast at 325 degrees for 35  minutes or until golden brown on top.

Stuffs a 20-pound turkey.