11 Stuffing Recipes to Fill You Up With Holiday Vibes (2024)

FAQs

Should I put an egg in my stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

The basic ingredients.

After you pick your base, you'll need the basics to give stuffing it's flavor and texture. Sauteed onions and celery in butter will give it flavor and a little crunch, and a good chicken or vegetable stock will add more flavor and help keep the dish from drying out.

In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey.

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

dry!" The reason for this is that stale or dry bread will hold up better after cooking and keep its texture even after adding your broth or liquid. If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing.

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

Is stock or broth better for stuffing? ›

Use Broth/Stock

Always use a broth or a stock instead of water. Water lacks depth and flavor (obviously). Homemade stock is the best, but if you don't have homemade, a good store bought stock will work as well.

The “most expensive stuffing in the world” of this gold turkey is made of Japanese pork that costs $475 per pound, and both white and black truffles, while the turkey gravy is infused with a $3,300 bottle of bourbon.

Although most people in America debate on whether the dish should be called stuffing or dressing the people of Pennsylvania call it filling. Essentially filling is the same as stuffing or dressing. The name suggests that it will fill something like stuffing does.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.