How to Make Stuffing

Three Methods:Mixing the StuffingBaking the Stuffing Inside a TurkeyBaking the Stuffing in a Casserole Dish

When asked about their favorite Thanksgiving dish, most people say "stuffing." It's a traditional dish during the holidays, but there's no reason not to make it at any time of year. Stuffing is made from bread crumbs, spices and browned meat, then either baked inside a turkey or cooked in a casserole dish. Read on to learn how to make it.

Ingredients

  • 4 cups dried bread crumbs
  • 8 slices white bread, torn into small pieces
  • 2 tablespoons butter
  • 2 cups chicken broth
  • 1 large white onion
  • 2 stalks of celery
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound ground sausage

Method 1
Mixing the Stuffing

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    Brown the sausage. Heat skillet over medium high heat, and add the sausage to the pan. Use a fork to break it up while it cooks. Keep cooking it until it's completely browned, then remove the cooked sausage to a plate lined with paper towels to drain.
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    Heat the butter in a large pan over medium heat. You can use a big dutch oven, a deep skillet, or another pan large enough to hold all of the ingredients.
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    Dice the onion and celery.
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    Sauté the onion and celery. Stir them with a wooden spoon until the onions become translucent.
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    Add the dried bread crumbs and broth. Stir the mixture well so that the bread crumbs begin to absorb the broth.
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    Stir in the spices.
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    Add the sausage.
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    Mix in the white bread pieces.
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    Remove the stuffing from heat and let it sit.
    • If the stuffing seems too dry, mix in another 1/2 cup of broth.
    • If the stuffing seems too wet, add more pieces of bread.

Method 2
Baking the Stuffing Inside a Turkey

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    Preheat the oven to 400 degrees.
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    Get the turkey ready. Remove the neck and giblets from inside the cavity of a thawed turkey. Rinse the cavity with cold water and pat the outside dry with a paper towel.
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    Scoop stuffing into the neck cavity. Use a spoon to pack it in, then pull the skin over the stuffing and seal with small skewers.
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    Fill the large cavity with stuffing. Seal the opening shut in the same manner as the neck cavity. If there's not enough skin to cover the stuffing, tie the legs together or place a piece of bread over the stuffing to hold it in.
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    Roast the turkey for the correct time. As a general rule, a stuffed bird will need to cook for 20 minutes per pound. Check the temperature by inserting a meat before removing the turkey from the oven. The thigh should be 180 °F (82 °C), and the breast should be 170 °F (77 °C).
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    Leave the turkey to rest for 20 minutes before removing the stuffing. Serve the stuffing in a separate dish.

Method 3
Baking the Stuffing in a Casserole Dish

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    Grease the inside of a casserole dish.
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    Scoop the stuffing into the dish and press down lightly.
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    Pour another 1/2 - 1 cup of stock over the stuffing to keep it moist during baking.
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    Cover the dish with foil.
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    Bake at 350 °F (177 °C) for 20 minutes.
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    Remove the foil and bake another 15 - 20 minutes.
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    Remove the stuffing from the oven when the top is golden brown and crispy.

Tips

  • Mix one or more beaten eggs into the stuffing recipe before baking to add firmness.
  • Add dried cranberries or other fruit to the stuffing before baking to give it a sweet flavor.

Warnings

  • Don't pack the stuffing too tightly into the turkey, because it may cause the inner portions of the bird to remain uncooked and contaminate the stuffing.

Things You'll Need

  • Large mixing bowl
  • Measuring cups and spoons
  • Knife
  • Sauté pan
  • Wooden spoon
  • Turkey or casserole dish
  • Skewers (optional)
  • Foil

Article Info

Categories: Holiday Cooking