Small Batch Stuffing Recipe for Thanksgiving - Amanda Wilens (2024)

FAQs

Should I put eggs 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).

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

Sometimes expiration dates need to be taken seriously, and sometimes food is safe to eat passed that date. If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

On not stuffing your turkey

Bishop: Instead, put the stuffing in a dish — but then it becomes "dressing," if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird.

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

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.

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 mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

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.

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.

Is it better to cook a turkey at 325 or 350? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Bring water and margarine to boil in medium saucepan. Add stuffing mix; stir just until moistened. Stuff turkey lightly with prepared stuffing. Bake as directed on turkey wrapper.

Stuffing Safety

Both the turkey and stuffing need to reach a minimal internal temperature of 165°F in order for harmful pathogens in the stuffing to be killed, explains Baker.

Best Overall: Pepperidge Farm Herb Seasoned Classic Stuffing Mix. Our top-performing stuffing proved excellent when served straight off of the stove and after some time in the oven. Pepperidge Farm uses both white and wheat bread to make its stuffing cubes, and the contrast shows through in flavor and in texture.

More Boxed Stuffing Additions

Diced celery, shallots, and carrots are also great additions! Fruit – about 1/4 cup of dried cranberries or 1/2 cup of fresh give a pop of tangynesss and sweetness with each bite. Dried figs would also make an unexpected sweet addition!