Because Stuffing is mainly made of bread, the higher the quality of your bread, the better your filling will be. That isn’t to say that white bread can’t be used, but a chewy, crusty loaf will hold up better and have a nicer texture after being cooked.
The key to preparing a superb classic stuffing from home is to make sure the bread is completely dry before adding the broth. If you buy your bread a few days ahead, tear it or cut it into cubes and dry it in a bowl on your counter for a few days. Any type of bread will suffice; however, I prefer a combination of brown and white bread.
Stuffing is a fantastic side dish because it can be prepared ahead of time! Simply prepare as directed. Refrigerate for up to 48 hours after carefully sealing the container. The top turns out golden-brown and crispy when baked in its own dish.
Stuffing appears to be a challenge merely on the surface. On the other hand, this simple stuffing recipe walks you through each step to produce a delicious side dish that everyone will want to eat again.
Stuffing Nutrition Facts
How To Cook Stuffing In The Oven
- Diced small onions
- Diced ribs celery
- Poultry seasoning or ground sage
- Black pepper
- Salt to taste
- Bread cubes
- Chicken broth
- Fresh parsley
- Fresh herbs thyme, sage, rosemary
- Preheat the oven to 350 degrees F (180 degrees C).
- Melt butter over medium heat in a big pan, large soup pot, or stockpot. Combine onion, carrot, celery, and poultry spice in a large mixing bowl (and rosemary if using). Cook for 10-12 minutes over medium-low heat, until softening or tender (do not brown).
- Combine chicken seasoning, rosemary, salt, and pepper in a mixing bowl. Cook for another 2 minutes. Turn off the heat.
- Divide the work into two batches. Bread cubes should be placed in a big mixing dish or pot. Stir in the onion mixture, parsley, and fresh herbs until the seasonings and vegetables are uniformly distributed. Pour broth over the cubes until they are moist (but not mushy), then stir gently. It’s possible that you won’t need all of the broth. Toss in the egg until all of the ingredients are well coated. Season to taste with salt and pepper. Using a large baking dish, such as a lasagna pan, transfer the mixture to it. Wrap foil around the pan.
- Transfer the mixture to a serving dish and top with more butter.
- Preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes. Bake for another 10 minutes with the foil removed. Serve hot right away, or cool, cover, and chill if you’re cooking it ahead of time. Before serving, warm the dish up again.
Tips For Safe Stuffing A Turkey
Follow these recommendations for safe Stuffing since an incorrectly stuffed or undercooked bird can get you sick:
- Just prior to roasting, stuff the bird. You can prepare the stuffing ahead of time and store it in the refrigerator for up to two days, but you must bring it to room temperature before stuffing the turkey since cold Stuffing slows down the cooking process. If you want to use an egg in your Stuffing, wait until right before stuffing the turkey to add it.
- Stuff as loosely as possible. As the Stuffing absorbs liquids, it swells, and if it’s packed too tightly, it won’t cook through. I usually make sure there’s enough room in the cavity for my entire extended hand. In a casserole dish, any leftover stuffing is cooked alongside the turkey. 3. preheat the oven to 160° to 165°F and bake the stuffing in the bird. Use an instant-read thermometer pushed all the way through the Stuffing to check the temperature. If the turkey is done before the Stuffing, remove it from the oven but keep the Stuffing warm in a casserole dish while the turkey rests.
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Recipe tips for cooking Stuffing in an oven
- Refrigerate leftovers for up to 4 days if they are covered.
- Prepare ahead of time: Refrigerate the Stuffing up to 1 day after it’s been assembled. Preheat the oven to 400°F when you’re ready to bake. Cover securely with foil and bake for about 25 minutes, or until Stuffing is mostly heated through. Remove the foil and bake for another 10 to 20 minutes, or until the edges are crispy.
- Make a small batch: For a couple, stuffing for two is ideal.
- Stuffing a turkey, chicken, or hen: Most modern recipes don’t recommend stuffing a turkey for food safety reasons, as well as for a more evenly cooked bird. If you’re going to fill your turkey, be sure you have everything you’ll need to make sure the filling is warm before putting it in the oven to give it a head start (either because you just finished making it or because you made it in advance and reheated it). Loosely load the torso and neck cavities with a large spoon or your hands (do not pack it tightly because the Stuffing expands while it cooks). To maintain the Stuffing in the main chamber, truss it with trussing pins. The filling must have an interior temperature of 165 degrees to be safe to consume.
- Cook with the onions and celery if you’re using rosemary in the herbs. Stuffing must be chilled for at least 45 minutes before being used to stuff a turkey. To make ahead, follow the recipe’s instructions, then cover securely and chill for up to 48 hours. 30 minutes before baking, take the dough from the fridge. Follow the directions of the package and prepare according to it (if it is still cold after removing it from the refrigerator, you will have to wait for a few extra minutes).
Cooking Time For Stuffing
With the right ingredients, Stuffing is easy to cook. It also depends on if you plan on eating it alone or with another dish. When cooking Stuffing, you can follow these few distinct timing guidelines:
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For a more practical approach on how to prepare the stuffing to check out this video –