Classic Stuffing Recipe with Baon (2024)

FAQs

Is stuffing better with or without eggs? ›

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

The short answer to whether you can making stuffing ahead of time is yes.

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.

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

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

Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking. In addition, stuffing can also be cooked separately in a casserole dish in the oven, which would then be considered dressing.

For those who don't know, stuffing is an edible mixture that is usually made with breadcrumbs, onion, celery, spices, herbs and sometimes other ingredients such as sausage meat, nuts, dried fruits or chestnuts.

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

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.

Why can't you refrigerate uncooked stuffing? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

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.

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

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.

Juices from the turkey soaked into the stuffing, infusing it with fat and flavor. "You've got those juices, and those juices taste great,” Smith said.

However, if skipping the binder completely sounds like too big of a risk, many egg alternatives exist. Berries and Lime list seven: silken tofu, aquafaba, vegetable oil, baking powder, fruit or vegetable puree, yogurt, and finally, the substitute that Minimalist Baker specifically recommends for stuffing, a flax egg.

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.

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

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.