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Stuffing Recipe: The Only Steps You Need To Follow For That Perfect Thanksgiving Turkey Dish

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Thanksgiving dinners bring mouthwatering recipes at the dining table, and stuffing recipes are undoubtedly one of those important things to consider on the big day. According to IBTimes.com, stuffings are just as important as the turkey for many people. To make sure this year?s stuffing comes out better than ever, follow these five?easy steps, courtesy of?Food Network?and?Fine Cooking.

Ingredients:

–1 stick of salted butter

–2 cups of diced onions

–2 cups diced celery

–3 cups turkey, chicken broth or water

–2 eggs

— 16 cups of stale white bread, cubed

Directions: ?

  1. Take melted butter in large skillet over medium heat. Then, add the onions and celery and cook for four to five minutes or until the onions become translucent. Add the salt and pepper and then add the broth or water. Bring it to a simmer.
  2. Beat the eggs in a large bowl. After that, add the cubed white bread.
  3. Lower the heat and remove the vegetable-broth mixture. Take the mixture in a bowl adding white bread and eggs to it thereafter.
  4. Transfer the mixture into a greased baking dish. Cover it will a lid (if it has one) or aluminum foil. Bake at 375 degrees Fahrenheit in the oven for 30 minutes
  5. After the 30 minutes, either place inside the turkey to finish baking or remove the lid and bake for another 30 minutes.

Useful Tips:

  1. Herbs like parsley, thyme or rosemary can be added to the mixture for a deeper flavor.
  2. The key to stuffing is the stale bread. If the bread is not stale, the stuffing can become soggy. Uncover the cubed bread the previous night to avoid this. The secret to crispiness is to spread them on a baking sheet and cook them at 275 degrees Fahrenheit for about 15 minutes.
  3. If you are not ready to roast it, don?t stuff the bird.
  4. Once ready, pack the stuffing inside the turkey loosely so it has room to absorb the bird?s juices and expand. It won?t cook if it?s stuffed inside the bird too tightly.
  5. Before it?s needed, the stuffing can be made up to two days and stored in the refrigerator.

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