These Thanksgiving Stuffing Recipes Will Make the Feast Legendary (2024)

FAQs

What is the best kind of bread to use for stuffing? ›

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

So how far back can we find stuffing used in cooking? Some time between the 2nd century BC and the 1st century AD, a chef by the name of Apicius created a cookbook entitled, “Apicius de re Coquinaria.” In its pages are recipes for stuffed chicken, rabbit, pig, and even dormouse.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

When one thinks of the very first Thanksgiving feast, lovingly prepared by pilgrims to give thanks for the hospitality shown them by their Native American hosts, a classic bread stuffing likely factors into the menu.

The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.

Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Purportedly ancient Roman, or else Medieval, cooks developed engastration recipes, stuffing animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds.

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

The mayo helps to stabilize the mixture and incorporate more egg into the eggs, making them fluffy. Plus, the extra fat can also make them silkier, and more rich.

Why is turkey stuffing so good? ›

It's wildly flavorful and buttery and filled with herbs and most importantly, a delicious neutral flavor that truly goes with any meal. Stuffing is by FAR my favorite side dish. In fact, Thanksgiving is alllll about the side dishes for me.

As the turkey cooks, its juices drip onto the stuffing, infusing the bread and vegetables with extra flavor. Some people also think the practice yields a moister stuffing, while others "do it to save space in the oven," says Baker.

At temperatures below 165°F you risk exposure to salmonella or E. coli, two very scary and gross bacteria. The problem with stuffing your roast turkey is that when the turkey's meat is safely cooked, the stuffing inside still is not.

Some people make the distinction that dressing is the proper name for the dish when it has been prepared outside of the bird—that is, when it has not been stuffed and cooked inside.

Should I stuff my turkey? Stuffing cooked inside the turkey cavities is delicious, but it does slow down the cooking time and could be a potential health hazard if done incorrectly. For perfect no-worry results, opt for "dressing" instead – stuffing cooked alongside the bird instead of inside.

Lavash Small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich. 25. Wraps These are very thin, flat breads that are used for sandwich wraps, burritos and tacos.

A Thanksgiving leftover sandwich is no place for fancy homemade bread or a crusty loaf from the local bakery. You need something plain and processed. If you're going with white bread, we like Nature's Own Perfectly Crafted Thick Sliced White Bread.

There's onion powder, parsley, sage, thyme, marjoram, rosemary, black pepper, and plenty of butter. And so as not to forget the vegetables, you'll add a generous sprinkling of celery seed on top. Try this stuffing bread.

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.