Sylvia's Really Moist Stuffing

This stuffing is not messing around. Sixteen cups of cubed bread, crumbled cornbread, rolled oats, and sunflower seeds form the base, and then Sylvia hits it with two full cups of butter, bacon drippings, and every drop of turkey juice she can get her hands on.

The seasoning is where things get interesting. Alongside the expected sage, thyme, and oregano, there’s chili powder in the mix, giving the whole thing a warm, earthy backbone that’ll have folks at the table trying to figure out your secret.

Half goes inside the bird, and the rest gets drenched in giblet broth and pan drippings before baking in a casserole. Sylvia insists on butter, NOT margarine, and honestly, who are we to argue?

Pro Tips

• The casserole stuffing will look extremely wet before it goes in the oven. That’s by design. The bread and oats absorb all that liquid during baking and come out supremely moist, not soggy.
• Bake the turkey breast side down as directed. The juices run into the breast meat, and the drippings that collect in the pan are liquid gold for the extra stuffing.
• Use day-old bread cubed the night before. Fresh bread turns to paste when it hits all that butter and broth.