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The History of Turkey Stuffing + A 100-Year-Old Knight Family Recipe

The Origins, Evolution, and Best Traditional Stuffing for Thanksgiving

Turkey stuffing is one of the most iconic dishes of Thanksgiving, but its story begins long before America adopted the feast we know today. Stuffing—also called “dressing” in parts of the country—has been part of world cuisine for over 2,000 years. Ancient cooks filled fowl, fish, and game with herbs, grains, meats, and vegetables to enhance flavor and keep the meat moist.

When Thanksgiving traditions took shape in 19th-century America, the turkey became the star of the holiday table, and bread stuffing became its perfect companion. Over time, families across the country created their own versions: cornbread dressing in the South, chestnut stuffing in New England, oyster stuffing along the coast, and wild rice versions in the Midwest. But the heart of this classic dish is always the same—simple ingredients, warm memories, and the comfort of a home-cooked holiday meal.

Today, I share a special piece of Knight family history: a three-generation, 100-year-old turkey stuffing recipe handed down from grandma St. John Youngman, refined by mother Minnie Lucille Youngman Knight, and perfected by my wife LeAnn Pergola Knight. This cherished recipe delivers authentic Thanksgiving flavor with the perfect blend of tradition and modern technique.

A Three-Generation Stuffing Recipe Worth Passing Down

This stuffing began with simple ingredients—onion, stale bread, turkey stock, and minced giblets—but has grown into a deeply flavorful, satisfying side dish that continues to evolve while honoring its roots. If you’re looking for a truly traditional stuffing recipe with family heritage behind it, this is the one to serve at your holiday table.

Equipment You’ll Need

3-quart saucepan
6-quart stockpot
Food cutter or mandoline
Chef knife
Cutting board

Ingredients (Serves 10–12)

Giblets (turkey liver, heart, neck, gizzard)
1 lb Jimmy Dean Sage Sausage
2 tbsp unsalted butter
3 stalks celery, chopped (#2 cone)
1 onion, chopped (#2 cone)
5 cloves garlic, minced
8 oz mushrooms, chopped (#2 cone)
1 tsp poultry seasoning
Chopped giblets from stock
24 oz Pepperidge Farm Herb Stuffing Mix
1 cup turkey or chicken stock (plus extra as needed)

How to Make the Best Traditional Turkey Stuffing

Step 1: Make the Giblet Stock

In the 3-quart saucepan, simmer the turkey neck, gizzard, heart, and liver in 5–6 cups of filtered or purified water for 1–1½ hours until reduced. Reserve the giblets and the water; discard the neck. DO NOT USE CHLORINATED TAP WATER

For a richer stock, add carrot, celery, onion, bay leaf, thyme, and parsley.

Step 2: Cook the Sausage

Brown the sausage in a preheated stockpot over medium heat (275°F). Remove and set aside.

Step 3: Sauté the Vegetables

Melt the butter in the stockpot, then sauté the celery and onion 3–5 minutes.
Add garlic and mushrooms; cook until softened, 7–10 minutes.

Step 4: Combine Everything

To the stockpot, add poultry seasoning, chopped giblets, and sausage.
Stir in the stuffing mix and 1 cup stock.
Reduce to a low simmer (175–200°F).
Add more stock until stuffing is moist but not soggy.

Family variations:
My mother stuffed under the skin.
My wife LeAnn stuffs the cavity.
Or bake it separately for a crisp top.

Turkey Gravy: 

The meal may center around the turkey, but the gravy is the grand finale. Great gravy is chemistry—a blond roux, rich stock, and a splash of Chardonnay transform simple drippings into a velvety sauce. NOTE: Gravy will be prepared in your roasting pan once the Turkey is removed to rest.

Turkey Gravy Ingredients

4 tbsp unsalted butter
½ cup all-purpose flour
3 cups homemade stock
1 cup Chardonnay
1 tsp fresh thyme
1 tsp fresh sage

How to Make Perfect Thanksgiving Gravy

Step 1: Prepare the Roux

Melt butter gently over medium-low heat (225°F). DO NO BURN THE BUTTER
Stir in flour gradually.
Cook 10–15 minutes until it smells like cookies and turnS a light peanut butter color.

Roux can be made ahead and refrigerated for Thanksgiving Day.

Step 2: Build the Gravy

Let the turkey rest 30 minutes before carving.
Place roasting pan over medium heat and add stock and wine.
Scrape up the browned bits.
Simmer 5–7 minutes and skim excess fat.
Whisk in the roux until smooth and silky.
Add herbs and season to taste.

The gravy will thicken slightly as it cools.

Why This Stuffing Recipe Stands Out

• 100 years of family tradition
• Moist, savory, perfectly seasoned
• Flexible: bake inside the turkey or as a side dish
• Includes rich homemade giblet stock
• Pairs beautifully with traditional or gluten-free gravy
• Ideal for Thanksgiving, Christmas, or any holiday table

Source of certain elements of preparation: http://whatscookingamerica.net/Poultry/GuidelinesRoastingTurkey.htm