My Mom's Stuffing Recipe (2024)

FAQs

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 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.

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 freezing uncooked stuffing, you can leave it in the baking dish you wish to bake it in at a later date, or you can divide it into smaller portions in ramekins or individual casserole dishes.

You can absolutely make stuffing ahead of time. It's a great way to get a jumpstart on Thanksgiving cooking and it frees up much-needed oven space. This stuffing can be made up to three days in advance.

We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock, it's ready.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Rich with double chicken stock, tons of butter, and handfuls of aromatics, it is in my opinion the best cornbread dressing in the world.

That's the main reason to cook stuffing inside a turkey: The bread cubes soak up roasting turkey juices and transform into incredible-tasting flavor bombs.

What can you use as a binder instead of eggs in stuffing? ›

Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!

Here's an important Thanksgiving food safety tip that will surprise many: USDA doesn't recommend stuffing a whole turkey. The practice increases the risk of cross-contamination and takes the turkey longer to cook. Cook stuffing separately instead.

Prepare the stuffing and chill it quickly by spreading it thinly on a baking sheet, then cover and refrigerate. Don't put warm stuffing in a deep bowl and directly into the refrigerator.

You might think that salad dressings do not need to be kept chilled but this is far from the truth as most would contain ingredients that could turn rancid if not kept cold.

Harmful bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F possibly resulting in foodborne illness.