Best Holiday Stuffing for Everyone - 2 Recipes (2024)

FAQs

Should I put egg in my stuffing? ›

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).

Plan to serve about 3/4 cup of stuffing per guest.

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

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.

If you're using raw meat, poultry or shellfish to make your stuffing, cook those first, add them to your stuffing mix and then immediately stuff your bird. If you're preparing the stuffing ahead of time, cool it immediately and placed it in shallow containers in the refrigerator.

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.

20 people – 19.5 cups

Happy Thanksgiving to you and yours! Check how much gravy per person you need for Thanksgiving dinner here.

Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.

Sometimes expiration dates need to be taken seriously, and sometimes food is safe to eat passed that date. If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

What is the most expensive stuffing in the world? ›

The “most expensive stuffing in the world” of this gold turkey is made of Japanese pork that costs $475 per pound, and both white and black truffles, while the turkey gravy is infused with a $3,300 bottle of bourbon.

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

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.

If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight.

Using too much (or not enough) liquid.

The key to a good stuffing is using just the right amount of liquid so you get a good contrast of soft and firm pieces. Add too much stock and you'll find yourself with soggy stuffing. Don't add enough stock, and you have an overly dry stuffing on your hands.

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

Add Butter and Broth Before Reheating

Often upon refrigeration, the stuffing will soak up any excess moisture and will appear drier than when originally served. Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it.