Homemade Stuffing
Homemade stuffing (dressing) can be used for a variety of purposes. Turkey and chicken are not complete without stuffing. I recently made stuffed pork chops using this recipe, and it was out of this world. It can also be used with vegetable to create dishes such as stuffed peppers. This recipe uses bread crumbs, but you can certainly use day old bread if you have the time. You can also add some chopped celery to the recipe if you are so inclined. As with any recipe, you can adjust the seasoning according to your taste.
Ingredients:
1 cup of bread cumbs
1 -- large egg
3/4 cup of milk
1 small onion, chopped
2 tbsp of butter
1 tsp of thyme
1 1/2 tsp of sage
salt and pepper to taste
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Homemade Thanksgiving Stuffing - The Easiest Recipe!
The best Thanksgiving stuffing you will ever have! Full of texture and flavor, a real showstopper!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
STUFFING INGREDIENTS:
1-1/2 lb of Crusty Bread such as sourdough, torn into bite size pieces and dried at room temperature overnight
1 lb of Italian Sausage, casing removed
2 Leeks, trimmed, finely chopped and very well cleaned
4 Stalks of Celery, finely diced
4 Tbsp of Unsalted Butter
About 2 Tbsp of Olive Oil
1 Sprig of Rosemary, very finely chopped
Few Sprigs of Thyme, chopped
1 cup of Dry White Wine or a Light Lager
2 cups of Chicken Stock
2 Eggs
Salt and Pepper to taste
4 Tbsp of Finely Chopped Parsley
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00:00 - Intro
01:59 - Cook Sausage
02:47 - Prep the Leeks
05:11 - Cook Veggies
06:02 - Let's Talk Bread
09:58 - Put It All Together
10:59 - Bake the Stuffing
11:51 - Enjoy!
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Classic Bread Stuffing
Classic Bread Stuffing
If there is one thing you need to master for Thanksgiving dinner it is a classic bread stuffing.
This recipe is the traditional stuffing recipe but I show you a technique to make it either chewy or crunchy depending on how you want your turkey stuffing to turn out.
By the way, is it turkey stuffing or turkey dressing?
It’s the same thing, but when it’s inside the turkey it’s called stuffing and when it’s not, it’s called dressing.
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RECIPE: Classic Bread Stuffing Recipe
SERVES 8-10
Printable Recipe Here:
Ingredients:
½ cup butter
1 medium onion, finely diced
4 stalks celery, finely diced
1 cup chopped fresh parsley
2 tsp dried summer savoury
Salt (see note, below)
12 to 14 cups bread crumbs and cubes
1 cup or more turkey drippings or turkey or chicken stock
Instructions:
1. Melt the butter in a very large, wide frying pan over medium. Add onions and celery and cook slowly, stirring occasionally, until vegetables are completely tender. Remove the heat and stir in the parsley and savoury. Combine with the bread in a giant mixing bowl. Does it need salt? See below.
2. Stir gently but thoroughly. Transfer to a greased 9 x 13-in baking dish (or similar). At this point, you can stop and wait until the turkey is out of the oven.
3. Drizzle the drippings over the dressing. Cover tightly with foil and bake at 325F for 30 min. Remove the foil and bake for another 5 to 20 minutes or until it’s as crispy on top as you like.
TIP: Salt is tricky here. If you use salted butter and store-bought bread and broth, you might not need any. If you use homemade everything, you might need lots. Taste a little bit before baking and decide for yourself.
MORE THANKSGIVING RECIPES:
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How to Dry-Brine a Turkey:
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Crispy Brussels Sprouts with Bacon:
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Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio
In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.
STUFFING & DRESSING RATIO
* 100% Bread
* 100% Liquid
* 20 -25% Whole Egg
Cube bread and allow it to dry, either by toasting in the oven which will give it a roasty, toasty flavor, or allow to stale on your counter overnight. This will allow the bread to more readily absorb your liquid.
Mix liquid with eggs, and then mix with bread. In the video I separate the egg and liquid step, because I'm using hot turkey stock I just finished making, and didn't want to scramble the eggs. If your stock / liquid is cold, it's easier to combine first, and then toss with bread.
Place mixture in a greased casserole dish, and bake at 350F / 176C for about 1 hour, or until the top is a medium-golden brown, and the internal temp is about 173F.
NOTE ON INTERNAL TEMP
At 173F, the temperature is hot enough to fully set the proteins in the egg, which will keep your stuffing from falling apart. In this recipe, there isn't an excessive amount of egg, BUT, if there was, the egg would start to scramble and negatively affect the stuffing's texture, the higher above 173F it climbed.
STUFFING PUDDING
Another approach I commonly use is the Stuffing Pudding. It uses the same ratios as above, but instead, the egg is raised to 50%. So the new ratio is:
* 100% Bread
* 100% Liquid
* 50% Whole Egg
Everything is mixed together with flavors of choice, and placed in a terrine mold lined with plastic wrap. I then place a probe thermometer in the middle of the mixture and set the alarm temp at 173F.
The mixture is steamed until it hits 173F internal, and the top, which has now puffed over the top of the terrine mold, is weighted down with a sheet tray and anything heavy, and allowed to chill overnight.
The terrine is then sliced and browned in a pan with clarified butter. This yields an amazingly moist and flavorful play on stuffing, that is extremely versatile.
This same ratio can also be used to make a dessert style bread pudding, by adding sugar to taste, and swapping the liquid for whole milk. Add in any other ingredients, such as butter scotch chips, dry fruit, and shredded coconut to taste, and you're good to go. Cook mixture till it hits a 173F internal.
RECIPE USED IN THIS VIDEO
To completely fill a standard 13 X 9 Casserole Dish, I would recommend doubling the following recipe:
* 1 loaf Standard French Bread (1 pound, 450g)
* 6 oz Turkey Fat (Optional, used for toasting bread cubes)
* 1 Stick Unsalted Butter (4 oz / 110g)
* 1 Large Onion, Diced
* 5 Stalks Celery, Small Dice
* 1 Tablespoon Fresh Thyme, Minced
* 1 Tablespoon Fresh Marjoram, Minced
* 1 Tablespoon Fresh Tarragon, Minced
* 2 Cups Turkey Stock (1 lb / 450g)
* 2 Whole Eggs (About 50g a piece)
SALT SEASONING MIX
* 100g Kosher Salt
* 54g Turbinado Sugar
* 15g Coarse Black Pepper
* 11g Ground Ginger
* 10g Garlic Powder (California Brand Preferred)
* 3g MSG
CUSTOMIZING THIS RECIPE
Again, as long as you stick to the basic ratio given, you can add any ingredients you want to customize the flavor of your stuffing or dressing. Here are some examples:
IF YOU WANT TO ADD ALCOHOL, such as white wine, cognac, or bourbon, add it to the pan at the end of the sweating process, or during the deglazing step if your adding meat, as described in the next paragraph. Reduce alcohol until it's almost gone.
IF YOU WANT TO ADD MEAT SUCH AS GIBLETS, SAUSAGE, OYSTERS, etc ... add it to the pan at the beginning of the process, before your vegetables. Brown the meat (unless it's oysters or other shellfish, I would just poach), and then deglaze with water, wine, alcohol, or other liquid of choice. This will get all the brown nummies (fond) off the bottom of the pan, but also cool the pan so you can sweat the vegetables. If you would rather your vegetables have a roasted flavor, add them in BEFORE deglazing, and brown to your liking.
IF YOU WANT TO ADD DRY FRUIT ... soak it in either the alcohol / liquid you use in the deglazing step, or in the stock / liquid you mix with the bread. Soak until plump and a little soft, about 10-20 minutes.
As you can see, this recipe is highly versatile and customizable. The ACTUAL RECIPE I use in this video is rock solid with amazing, classic flavors, so if you're not feeling creative, just use the recipe given and you'll have a great stuffing or dressing to serve this holiday season.
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