June Chase’s Turkey & Dressing

Heirloom Eats

heir·loom (noun):
a valuable object that has belonged to a family for several generations
From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Photography by Rich Smith

“This recipe has been a mainstay in our family for decades. I remember my mother and grandmother making the Thanksgiving turkey when I was a kid, and my aunt also has made a few over the years. It has been delightful to see how each family member who cooks the turkey takes the recipe and makes a few changes to make it their own. This recipe is a gift of love. Every step requires patience and diligence, but the results are worth it. You will make memories for your family that will last a lifetime.”

– June Chase

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Roasted turkey on a platter

June Chase’s Turkey & Dressing Recipe

June Chase
Course Main Course
Cuisine American
Servings 24


For the stock:

  • 1 24lb turkey
  • 2 qts. water
  • 1/2 onion
  • 2 stalks celery with leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

For the dressing:

  • 1 stick butter
  • 1 large onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 1/2 large packages Pepperidge Farm herb stuffing
  • 3 cups cornbread, crumbled
  • 1 large package cornbread stuffing
  • 1 bunch parsley, finely chopped
  • 2 Tbsp. McCormick's poultry seasoning
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • 32 oz. carton chicken broth only if needed

For the turkey:

  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • vegetable oil


To make the stock:

  • Start by removing thawed turkey from its packaging and remove giblets from body and neck cavities; discard the liver.
  • Place giblets in a stockpot and cover with 2 quarts of water.
  • Add onion, celery, salt, and pepper. Cover and cook on low for 3 hours.

To make the dressing:

  • Melt the butter in a large skillet and sauté onion and celery until transparent.
  • In a large pan or bowl, combine onion and celery mixture, herb stuffing, crumbled cornbread, cornbread stuffing, parsley, poultry seasoning, salt, and pepper.
  • Slowly add warm stock (excluding giblets and vegetables) in ¼-cup increments until the mixture becomes sticky and clumps on a spoon.
  • If more stock is needed, utilize chicken broth.

To assemble turkey:

  • Dry the inside and outside with paper towels and season the inside cavities with salt and pepper.
  • Stuff the body with dressing mixture and use a large craft needle and thread to sew closed.
  • Repeat with the neck cavity and tail.
  • Place the turkey on a rack in a roasting pan, position wings, and tie legs together.
  • Rub with vegetable oil and cover with a tent of heavy duty foil.
  • Cook for approximately 6 hours - one hour at 350° and then reduce heat to 325° for remaining time.
  • Make sure internal temperature reaches 165° and baste every 45 minutes.
  • When done, remove dressing from cavities as soon as possible to avoid spoilage, and allow turkey to rest for 30 minutes before serving.
Keyword Thanksgiving recipe, turkey and dressing, turkey dressing recipe, turkey recipe
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