Save this stuffing: Verda Foster’s own trusty recipe

This traditional, tried and true stuffing recipe was created by Verda Foster herself!

There's nothing better than a heaping helping of warm stuffing. And there's no better way to punch up the flavor of your stuffing than cooking some inside one of our fresh turkeys.


  • 2 cups diced celery
  • 1 teaspoon salt, divided
  • 1/4 pound butter, divided
  • 1/2 cup milk
  • 2 cups diced onion
  • 1 large loaf stale bread
  • 1 teaspoon dried sage
  • 1/4 teaspoon pepper
  • 2 eggs


  1. Place celery in small pot and cover with water. Add 1/2 teaspoon salt and half of the butter. Simmer on low heat until tender. Add milk and set aside to cool.
  2. In a skillet, melt remaining butter, add onions and cook on medium heat until browned. Set onions aside to cool.
  3. Cut bread into half-inch cubes and place in a large bowl. Add sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bowl.
  4. Beat eggs slightly and add to celery mixture. Pour over bread and add onion; toss until mixed.
  5. Dressing should be wet enough to stick together when squeezed, but dry enough to crumble. If more moisture is needed, add water. Makes enough for one 12-pound turkey or two 3- to 3 1/2-pound chickens.

NOTE: Do not stuff the birds too tightly, as this tends to make the stuffing heavy. Extra stuffing can be placed in an oven-proof dish and baked in the oven, covered, to an internal temperature of 165°F. For variation, add one of the following: chopped walnuts, almonds, or water chestnuts. Stuffing is fully cooked when temperature reaches 165°F.