Bread Stuffing - Nothing Compares With This! Recipe - Food.com (2024)

FAQs

What is the best bread to use for stuffing? ›

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

Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.

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.

Use melted butter instead, or even better, brown butter. It'll give an even richer, nuttier flavor to your stuffing than just butter on its own. While we're on the topic, it wouldn't hurt to add some toasted nuts to the stuffing, either. You'll be surprised what a bit of crunch does for that mushy stovetop stuff.

dry!" The reason for this is that stale or dry bread will hold up better after cooking and keep its texture even after adding your broth or liquid. If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing.

"If you're using stale bread and adding liquid, there will be nowhere for the liquid to go," says Seixas. "It's like when you're trying to cram more people into a fully booked flight. There's no space for extra moisture to fill." As a result, your stuffing will have a soggy texture.

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

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.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush.

This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. 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.

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

I think it's safe to plan for 1 1/2 pounds per person. What's the worst that could happen? A leftover turkey sandwich?! 3/4 cup of stuffing per person should be plenty.

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.

If you made your stuffing as dry as a desert, don't panic! Melt a little bit of butter in a sauce pot with some stock and add a couple of ladles of it to the dried stuffing. Toss it all together and let it soak. Cover to keep it warm until ready to serve.

Heat the oven to 350°F and transfer the stuffing to an oven-safe dish (or, you can keep it in the dish that it was originally cooked in). If it seems dry, you'll want to add a splash of broth. Cover with foil and bake for 20 minutes, then remove foil and bake again until crisp, 15–20 minutes.

Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

Bread Stuffing Ingredients

Vegetables: You'll need chopped celery with leaves and a chopped onion. Bread: Nine cups of chopped bread cubes should make about 16 servings. Seasonings: Season the bread stuffing with salt, dried sage, dried thyme, poultry seasoning, and black pepper.

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).