8 Homey and Comforting Thanksgiving Stuffing Recipes (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).

Sourdough, Italian, and white bread are standard choices for stuffing; however, journeying beyond your comfort zone can produce excellent results.

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. If this is the case, then you can even make a casserole to fill up your guests!

How much stuffing per person? A 14-ounce bag of stuffing makes about 11 servings; a 6-ounce box of stuffing mix makes 6 servings.

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).

Once the bread is moist but not sitting in a pool of stock, it's ready. Thanksgiving is ALL ABOUT BUTTER. This is not the time to use a low-fat recipe. Half of the stuffing's moisture should come from butter--it helps the edges get crispy and gives the stuffing a rich flavor and texture.

The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.

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.

Why Do You Need to Dry Out Bread for Stuffing? Slightly stale bread absorbs meat juices and other ingredients better than moist, fresh bread.

How do you know when stuffing is done? ›

A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours.

Stuff both the neck and body cavities of a completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking. When preparing a whole turkey for the oven, return the legs to the original tucked position if they were untucked for stuffing.

One 16-oz. bag of Pepperidge Farm stuffing mix is recommended for every 20 lbs. of poultry. Now, let's get that turkey stuffed!

3/4 cup of stuffing per person should be plenty.

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

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

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.