This Is The Only Stuffing Recipe You'll Ever Need (2024)

FAQs

Is stuffing better with or without eggs? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Some people make the distinction that dressing is the proper name for the dish when it has been prepared outside of the bird—that is, when it has not been stuffed and cooked inside.

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth.

Cover the baking dish tightly with aluminum foil. 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.

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.

In Theodora Fitzgibbon's massive The Food of the Western World, stuffing is “The name given in England to combinations of a variety of foods which are inserted into meats, poultry, fish, eggs, or vegetables. In the United States, stuffing is also called dressing . . .” Onward.

People in the South say dressing, people in the North say stuffing. That's really the tall and short of it. I've heard some southerners decry the name stuffing, saying that the word itself is unpleasant. I've never had a personal issue with it, but I can see where that point of view comes from.

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

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.

Who invented stuffing for Thanksgiving? ›

Although experts are not clear on when or where stuffing was first made, the first recorded history of the dish comes from Apicius de re Coquinaria, a Roman collection of popular recipes from the first century AD.

The primary advantages to in-bird stuffing are that it's unbelievably moist and looks super-Thanksgiving-y, but to be safe (with the raw eggs in the stuffing and the raw turkey touching it), you need to cook it to 165 degrees F, which means the bird's going to have to cook to an even higher temperature, which means a ...

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!

Minced pork should comprise about 50 per cent of your stuffing; breadcrumbs, nuts and fruit should make up about 15 per cent each. The last 5 per cent would be made up of cooked onion, herbs and (perhaps no more than 1 per cent) salt.

Modern stuffed toys are commonly constructed of outer fabrics such as plain cloth, pile textiles like plush or terrycloth, or sometimes socks. Common stuffing materials include synthetic fiber, batting, cotton, straw, wood wool, plastic pellets, and beans.

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

Nutrition Notes

Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving.