These Thanksgiving Stuffing Recipes Will Make the Feast Legendary (2024)

FAQs

Should I put 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).

So how far back can we find stuffing used in cooking? Some time between the 2nd century BC and the 1st century AD, a chef by the name of Apicius created a cookbook entitled, “Apicius de re Coquinaria.” In its pages are recipes for stuffed chicken, rabbit, pig, and even dormouse.

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.

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.

Should I stuff my turkey? Stuffing cooked inside the turkey cavities is delicious, but it does slow down the cooking time and could be a potential health hazard if done incorrectly. For perfect no-worry results, opt for "dressing" instead – stuffing cooked alongside the bird instead of inside.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Why Cooking Stuffing in Your Turkey Is Dangerous. The USDA advises that whole turkeys be cooked to an internal temperature of 165°F to kill any potentially harmful bacteria. That temperature includes any potential stuffing deep in the turkey's cavity. At temperatures below 165°F you risk exposure to salmonella or E.

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.

You can use any kind; store-bought white bread works well and would probably be my #1 suggestion for stuffing. You could also try using cut up dinner rolls, sourdough bread (actually this would be my personal first pick), challah, or anything else you want to experiment with.

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

What country invented stuffing? ›

Purportedly ancient Roman, or else Medieval, cooks developed engastration recipes, stuffing animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds.

It is used as a side dish for meals as well as a medium in which some meats (pork, chicken) can be baked. It is sold in boxes and canisters. In 2005 it was reported that Kraft Heinz, which has owned the brand since 1990, sells about 60 million boxes of Stove Top stuffing at Thanksgiving. U.S.

African American Heritage

The earliest ancestor of cornbread dressing as we know it is a dish called “kush.” Food writer and historian Michael Twitty says the word hails from Islamic West Africa and is related to the term “couscous,” a popular dish made from tiny balls of grains like semolina wheat or millet.

Add Butter and Broth Before Reheating

Often upon refrigeration, the stuffing will soak up any excess moisture and will appear drier than when originally served. Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it.

If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.