This Sweet and Savory Stuffing is one of my favorites, it can be made outside the bird or inside. Made with rye bread, onions, celery, dried cranberries and a ton of savory spices. You are sure to love it just as much as we do. 

This recipe can go hand in hand with making a turkey. So if your making on today, then this recipe can be made alongside very easily.

I like to add a Turkey neck on top of my stuffing, I find it gives it a little extra flavor. Then you can serve it to whoever likes that part of the bird, or you an add it to your homemade turkey stock.

Might as well untalize the whole bird right?

However depending on how you prefer to prepare your stuffing it it will turn out amazing! As you may know, I like to make my “Stuffings” which are really “Dressings” outside the bird.

This let’s the turkey cook better and I find much better.

Now you can let the bread dry out on the counter for a minimum of 24 hours prior to using it.

Otherwise you can pull it apart and place it onto a large cooking pan and bake it at 200 f for 35 minutes till it dries out.