Should I put an egg in my stuffing?

You'll never make stuffing with dried herbs again! Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center . And sea salt and fresh black pepper – To make all the flavors pop!

What is the best kind of bread to use for stuffing?

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 what did recipes did people originally use stuffing?

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 .

Where is stuffing the most popular?

Stuffing / dressing is the most popular side dish in Ohio , according to Campbell's. It's also the most popular side in neighboring Indiana, as well as Wisconsin, Arkansas, Tennessee, North Carolina, New Jersey, Vermont, Maine and Alaska. Nationally, however, stuffing / dressing ranks the second-most popular side dish.

What can you use as a binder instead of eggs in stuffing?

16 egg substitutes Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ... Applesauce. Applesauce can also act as a binding agent. ... Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ... Avocado. ... Gelatin. ... Xanthan gum. ... Vegetable oil and baking powder. ... Margarine. More items... Mar 30, 2021

Should you toast bread for stuffing?

Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don't have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry .

What temperature should stuffing be cooked at?

How do you safely cook stuffing? The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F . A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

How to keep stuffing moist when baking?

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Why is my stuffing so moist?

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.

Can you mess up stuffing?

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 .

How do you make stuffing moist after cooking?

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.

I Tried Our 5 Most Popular Stuffing Recipes and Found a Foolproof Thanksgiving Classic (2024)

A Thanksgiving without stuffing is like a birthday without cake; it just feels wrong when it’s not there. After all, stuffing is the dish many of us look forward to the most, already anticipating next year’s forkfuls before finishing this year’s plate. Needless to say, having a foolproof recipe is essential.

But finding that recipe is a pretty big feat. Like so many Thanksgiving dishes, stuffing can take on several different forms: there’s cornbread stuffing and sausage stuffing and stuffing that comes from a box. But if we’re talking classic stuffing, just one image comes to mind: buttery sautéed aromatics tossed with bread and broth, and baked until crisp and golden. In search of the best stuffing recipe for my Thanksgiving table this year, I tested the five most popular recipes on Allrecipes.com to find my new go-to.

What Makes a Perfect Stuffing?

A stuffing’s texture is what separates good ones from great. It needs to be moist but not wet, with a crunchy but never-dry top. Flavorwise, it should taste herby, buttery, and deliciously savory. (For food safety reasons, we recommend baking it outside the bird, which also allows it to achieve those crisp, golden edges.)

Which Stuffing Recipes Did Ie Test?

I tested five classic stuffing recipes to come up with my new favorite. There was one made in the slow cooker, one that you prep in advance, one with homemade bread crumbs, one flavored with giblets, and one that I loved the most. Here’s how it all turned out.

I Tried Our 5 Most Popular Stuffing Recipes and Found a Foolproof Thanksgiving Classic (1)

Best for Crowded Kitchens: Slow Cooker Stuffing

Fast facts: Developed by Gayle Wagner, has 1,456 reviews with a 4.5-star rating

Not only will this set-it-and-forget-it stuffing save you valuable oven space, but you can keep it warm in the slow cooker until you’re ready to serve the big meal. Due to the low and slow heat of the slow cooker, the result is a super-moist stuffing with very softened bread—though you can certainly use less broth for slightly less-wet results.

If the stuffing finishes cooking and you’re still craving a crispier top, transfer it to a baking dish and finish it under the broiler.

Most Convenient: Make-Ahead Stuffing

Fast facts: Developed by BETSY0511, has 25 reviews with a 4.7-star rating

Now this is a stuffing worth giving thanks for. You’ll mix up the ingredients up to three days in advance, then send it to the oven just before the big meal. Starting with breadcrumbs rather than cubes makes it even easier to pull off—no slicing and dicing and waiting for the pieces to stale.

One small tip to set you up for success? Transfer the sautéed veggies to a mixing bowl before stirring everything together. (Mixing it up in the skillet is likely to create a mess.)

Get the recipe: Make-Ahead Stuffing

I Tried Our 5 Most Popular Stuffing Recipes and Found a Foolproof Thanksgiving Classic (3)

Best Texture: Old Fashioned Stuffing

Fast facts: Developed by LYNN BECKER, has 107 reviews with a 4.4-star rating

Sometimes it’s best not to mess with a classic, and this old-fashioned recipe is proof. Originating from the author’s grandmother, it features the classic additions of onion, celery, and dried sage, as well as a dash of garlic powder for extra savory flavor.

But perhaps the best part is its crispy, craggy texture. Instead of store-bought breadcrumbs, you’ll go the homemade route, using a rolling pin to crush up dried-out slices of bread. Not only does this leave you with perfectly imperfect edges, it also means you can adjust the size of the crumbs to your liking.

Get the recipe: Old Fashioned Stuffing

I Tried Our 5 Most Popular Stuffing Recipes and Found a Foolproof Thanksgiving Classic (4)

Most Nostalgic: Old-Fashioned Giblet Stuffing

Fast facts: Developed by BURPS, has 45 reviews with a 4.9-star rating

If you grew up eating giblet stuffing and can’t seem to give it up, look no further than this old-fashioned recipe. The ingredient list is simple, but the results (and near-perfect rating) speak for themselves: a tried-and-true recipe with classic Thanksgiving flavor. It yields enough to fill a 2-quart baking dish, making it ideal for smaller crowds.

Get the recipe: Old-Fashioned Giblet Stuffing

I Tried Our 5 Most Popular Stuffing Recipes and Found a Foolproof Thanksgiving Classic (5)

Best Overall: Bread and Celery Stuffing

Fast facts: Developed by Carlota Chmielewski, has 841 reviews with a 4.7-star rating

This is the kind of stuffing you look forward to all year long. The onions and celery are sautéed in butter, the white bread is dried out to better absorb the broth, and the whole thing bakes until crispy-crunchy on top and moist below.

Though we like its no-frills nature, it’s easy to jazz it up. Switch out the white bread for rye or whole wheat, or stir in sliced kielbasa, ground sausage, or crispy bacon bits. Easier still, stir in toasted nuts or dried cranberries, or opt for fresh herbs such as sage, rosemary, or thyme.

Get the recipe: Bread and Celery Stuffing