What is stuffing made of

Keep it basic or doctor it up, make this stuffing inside or outside the bird for an easy side dish everyone loves. Course Side Dish. Cuisine American.

Keyword stuffing. Prep Time 15 minutes. Cook Time 25 minutes. Total Time 40 minutes. Servings 10 cups. Calories kcal. Instructions Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about minutes. Season with the kosher salt and black pepper and remove from the heat.

Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed. To bake outside the bird , prepare a 9xinch baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Remove the foil and bake for an additional minutes or until golden brown. To bake inside the bird , spoon cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions.

Notes Do ahead: You can make this stuffing a day ahead of time, cover, and refrigerate. Just know you may need to add an extra 10 minutes to the bake time. Whichever method you choose, you'll want to drizzle a little chicken broth over the stuffing before reheating it to prevent it from drying out. No one wants stuffing with crunchy celery. Fresh parsley, sage, thyme and rosemary — these poultry style herbs compliment turkey and chicken perfectly, because stuffing and poultry were made to go together right?

Dried marjoram — fresh will be great if you are able to find it. Use 3 times the amount listed. Scroll down for my printable recipe. Tip for Bakery Bread: If you are using fresh bakery bread here with a hard crust I recommend wrapping in a plastic bag and letting it sit overnight before slicing and cutting into cubes. How to Make Stuffing: Dry bread cubes: preheat oven to degrees. Spread bread cubes out evenly onto two 18 by inch rimmed baking sheets.

Bake in preheated oven, tossing bread 3 times and rotating pans throughout baking, until bread cubes are almost fully dried through, about 45 — 60 minutes. Set aside to cool. Increase oven temperature to degrees, move oven rack to center. Set aside. Saute vegetables until nearly soft: melt butter in a inch skillet over medium heat. Add celery and onion, saute until tender, about 10 — 12 minutes.

Add garlic and saute 1 minute longer. Mix stuffing ingredients: Place dried bread cubes in an extra large mixing bowl. Add in parsley, sage, thyme, rosemary and marjarom. Pour in sauteed vegetable mixture and drizzle over chicken broth mixture then immediately toss.

Moisten as needed: Slowly pour in more chicken broth while tossing until bread is just barely soaked through. Bake: Pour mixture into a greased 13 by 9-inch baking dish. Spread into an even layer. Cover with foil and bake in degree oven 30 minutes. Remove foil and continue to bake until cooked through, about 15 — 25 minutes longer.

Tips for the Best Stuffing Recipe: Be careful with the amount of broth added. Based on the type of bread used and how dry it gets the amount needed can vary. You just barely want the broth to soak the bread. Press on a few cubes as you are tossing to ensure they get moistened through.

If possible stick with fresh herbs. It adds the best flavor. Margarine would ruin the flavor. Broil briefly for a golden brown top. Will Dried Herbs Work? Variations on Stuffing: Want to make stuffing in the crockpot? Try my Slow Cooker Stuffing. Add fruit! Try my Apple Cranberry Rosemary Stuffing. And no. Old habits die hard. Nostalgia is good but some traditions need to be let go. I want it to be slightly soft with some nice toasty edges on top. Is this window cleaner? Traditionally stuffing is cooked inside the turkey while dressing is cooked in a baking dish in the oven.

So why do I call it stuffing? Because everyone does. This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread. This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. I love fresh herbs too. This recipe is awesome! I used it on my thanksgiving turkey and it came out delicious! Thank you! This looks exactly like my brothers Kenny recipe!! Reading through your comments before getting to the recipe had me laughing so hard, tears were coming out! I can relate to your walk through the valley of bad stuffing recipes, but this one hits the mark.

Will be making your stuffing this Thanksgiving.. This was delicious. Nothing like lots of butter and homemade turkey stock in a stuffing. The taste was amazing. The eggs are used for a binder. I personally think it makes my stuffing puff up a little more-looking delish. Add your eggs to some or all of the broth before hand, mix well. All gone! Quick question…would it be best for me to make and cook and then reheat the next day or can i make it leave it for 24hrs and then cook?

First let me say that I am not a big stuffing fan, nor do I ever comment on recipes. This recipe however I cannot wait to make again.