The Best Stuffing Recipes For Thanksgiving Dinner (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).

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

Eggs: Two lightly beaten eggs help hold the dressing together and add 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.

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

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.

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

The verdict: It's often said that we eat with our eyes first, and Stove Top's Traditional Sage stuffing was far and away the most visually appealing. Tasters appreciated that there was a a decent crunch in each bite, but we were most impressed by its seasoning.

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

How do you know when stuffing is done? ›

Bake at 400°F for 30 minutes. Uncover and bake until crispy. Uncover the stuffing and continue baking until the top is crispy and golden-brown, 15 to 20 minutes more. Let cool briefly before serving.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread. I'm a no egg person - and I still stuff the bird (but also do a batch out of the bird).

Sauté vegetables: Cook diced onions, celery, mushrooms, or other vegetables in butter or oil until they're tender, then mix them into the stuffing for added flavor and texture.

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.

Baking It Inside Your Bird

I know it's classic, but it could be screwing up your dinner. Baking stuffing inside the turkey could result in soggy stuffing, or even an overcooked turkey, because for the stuffing to get to 165 degrees (the temperature needed to cook it), the turkey will get to 180-190, which is too high.

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.

While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.