Traditionally stuffing is cooked inside the turkey while dressing is cooked in a baking dish in the oven. So why do I call it stuffing? Because everyone does. This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread. This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. I love fresh herbs too. This recipe is awesome!
I used it on my thanksgiving turkey and it came out delicious! Thank you! This looks exactly like my brothers Kenny recipe!! Reading through your comments before getting to the recipe had me laughing so hard, tears were coming out!
I can relate to your walk through the valley of bad stuffing recipes, but this one hits the mark. Will be making your stuffing this Thanksgiving..
This was delicious. Nothing like lots of butter and homemade turkey stock in a stuffing. The taste was amazing. The eggs are used for a binder. I personally think it makes my stuffing puff up a little more-looking delish.
Add your eggs to some or all of the broth before hand, mix well. All gone! Quick question…would it be best for me to make and cook and then reheat the next day or can i make it leave it for 24hrs and then cook? First let me say that I am not a big stuffing fan, nor do I ever comment on recipes. This recipe however I cannot wait to make again. I consider myself to be a bit of a foodie and the Italian parsley in this recipe really upped its game. This stuffing paired with the gravy from this turkey recipe will be my new holiday go-to.
I bought bread from the super market that was already dried and ready for stuffing. But I had to guess how much to use, since a pound of bread after drying out would weigh less than it did after it loses its moisture.
It would be handy to have a before and after weight for the recipe. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Here are a few mistakes to avoid when you're making stuffing from scratch, plus tips for making the best stuffing ever.
What's the best part of Thanksgiving? The turkey? No way. It's the stuffing. And to think there was a time when I thought stuffing could only be made from a box! Don't get me wrong-boxed stuffing is good, but premade packages of stuffing are a real damper in the creativity department. Not to mention they're loaded with sodium and other not-so-wholesome ingredients in the form of preservatives.
Here are a few mistakes to avoid when you're making stuffing from scratch, and tips to fix your stuffing. OK, so this tip really applies to any stuffing, but it's worth mentioning because it could destroy the potential to ever allow stuffing to cross your lips again.
Don't cook the stuffing in the turkey! What about those iconic images of a turkey brimming with stuffing, you ask? Forget about them. You are looking at either a a turkey that has been cooked to oblivion, or b stuffing that's basted in raw turkey juices, a real food-safety hazard. Even if the stuffing is fully cooked beforehand, if you take the turkey out of the oven with the stuffing just "warmed," you'll run the risk of eating stuffing contaminated with raw turkey juices.
Pictured recipe: Gluten-Free Cornbread Stuffing. Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with foodiecrusheats.
Are you a basic stuffing fan or do you like it best with more stuff added to the mix? Leave a comment below and tell us your favorite stuffing to make now. We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own. Search This Website Jump to Recipe. Keep it basic or doctor it up, make this stuffing inside or outside the bird for an easy side dish everyone loves.
Course Side Dish. Cuisine American. Keyword stuffing. Prep Time 15 minutes. Cook Time 25 minutes. Total Time 40 minutes. Servings 10 cups. Calories kcal. Instructions Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven.
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