One of my favorite thanksgiving dishes is the stuffing or dressing. But stuffing is one of those dishes that can be very different from one family’s table to the next. While I love the way I make my stuffing I really dislike some of the stuffing that is served elsewhere. It is not that my recipe is better it is just that there is a big difference in personal preference in what people look for in stuffing. Turkey is more straightforward. Most other thanksgiving dishes can be very different and people sometimes cling to their cherished favorites with a vengeance. Stuffing can cause kitchen wars when various families come together to make thanksgiving dinner!!
The great debate—Do you like your stuffing moist and fluffy with a bit of a crisp on top OR very very ? I like the lighter stuffing that is never gummy or gray looking. But others think this kind of stuffing is “dry”. The key is the ratio of fat to liquid as well as how much liquid one adds. It can also be affected by ( gulp*_*) adding in giblets or other ingredients . Now as I said, this is all about personal preference, I am not trying to diss your family favorite. So I will share how to adjust this or any recipe to match your thanksgiving ideals.
In the following recipe, I use a good amount of butter and go easy on the broth until I see how much it will need. For lighter less gummy stuffing I look to butter to add moisture and just enough broth to hold it together. This is the key to good stuffing around our table.
But the amount of butter and broth must be adjusted to how you like your stuffing as well as how dry your bread crumbs are and other factors so taste and adjust as you cook! . Try making stuffing before Thanksgiving to see how you prefer it.
There is also a little test to help you determine what the finished product will be like. Test it by taking a small spoonful of stuffing, just after adding broth and put it in your hand. Squeeze it lightly. For my favorite stuffing, it will stick together but just barely! So for fluffy and moist with a slightly crispy top ,the stuffing should hold together lightly yet still have noticeable texture and bread bits and not cling solidly together in a heavy ball. If you like very moist stuffing, the spoon/ squeeze test results in a ball that really sticks together well like a dough. You may also be one who likes it drier, in which case you do not want it to just lightly stick together.
As I said, this is not my personal preference but if you like your stuffing super moist, you may add up to 2 ½ -2 ¾ cups or more broth but note that Too much broth makes stuffing gummy and heavy- beware! I believe adding more butter or even an egg is a better option for added moisture unless you are worried about the fat and calories, which is not as necessary for one holiday meal in my book!. However, some people like higher liquid content
I always bake my dressing /stuffing in a dish while the turkey rests after roasting. I never put this in the turkey, it is risky and I don’t even like it as much. Plus, I put aromatics like lemon, onion, celery and herbs inside the turkey while it is cooking. So this is technically called dressing I believe but most Americans still call it stuffingJ
What kind of bread crumbs?
I have made this with various kinds of bread. I have used all store bought stuffing, not the cubed variety but the crumbed. I have used the cornbread varieties. You may like the cubed variety, especially if you are using extra broth.
I have made it with French or Italian bread or with corn bread, day old and then dried. Most often, I mix it up with any variety of these.
Honestly, they are all good options and I think you should use whatever feels best to you. If you are making the whole meal for a bunch of people, store bought is your friend—it can be great! I used to cook a thanksgiving dinner for 300 so it was always store bought herb season classic stuffing all the way and they raved over it. Don’t make more work for yourself on a stressful day.
Still if you have time and want to use your own bread or corn bread that is an excellent option too. You can use a loaf or two of day old French bread or corn bread instead of store bought stuffing mix. Day old bread is better than fresh. Or use 1/2 store-bought mix and 1/2 freshly dried . . You would need about 7-9 cups of dried bread cubes. To dry fresh or day old bread cut 1/2 lb. loaf of French bread in 1/2" slices then cube into 1/2 " or smaller cubes. Dry in 250' oven for a couple hours, turning occasionally until brittle but not brown. Or toast dry, stale bread in 400 degree oven for 5-10 minutes.
I think the classic onion, celery and sage stuffing with some toasty nuts is delicious but there are other wonderful things to add-in.
I love the apple, sausage variation. You may add things like peeled, chopped apple, dried cranberries, sausage, chopped fennel, fresh herbs- I usually add parsley. Some people prefer to add a beaten egg to dressing. If you would like to add egg, you may reduce broth or even butter a bit.
Stuffing with Onions, Celery and Sage
Recipe by Denise Birdsall
Serves about 10
14 oz. store bought dressing or stuffing mix-not stove-top* or cubed bread or corn bread or any mixture (about 7-9 cups)
2/3 - ¾ cup Butter (may use more or less as desired, see above note)
1 -1½ cup Onion, Chopped
1 -1½ cup Celery, Chopped
1/2 -¾ cup fresh parsley, flat leaf preferred , optional
2 tsp sage ( use less sage and more other herbs if you don’t like sage)
1 tsp, Salt Free Herb Seasoning (such as poultry, or herbs d’provence)
½ + Tsp. each Marjoram, Thyme -- Optional
Salt and pepper, to taste
1 cup chopped Pecans or Walnuts -- Optional
2 cups Reduced Sodium Chicken(or veggie ) Broth, low-fat or homemade -- more if desired but beware too much broth makes a gummy paste stuffing!!! You can always add more broth after everything is mixed or even while baking but you cannot take it out! See the notes above.
Heat butter in large pot and add onions. Cook 5 minutes. Add celery and spices. Cook 4 minutes. Add nuts. Continue cooking for 2 more minutes. Add broth and heat well. Remove from heat and add breadcrumbs and parsley. Mix well.
Taste and adjust seasonings. If stuffing is very dry add more butter or more broth.
Put into buttered pan and cover. Bake in 350 oven for 25-35, until soft and fragrant. 375 degrees can work too, but only bake about 20-30 minutes. May be uncovered for last 5- 10 minutes to get crisp on top.