Traditional Bread Stuffing Recipe - Thrift and Spice (2024)

FAQs

Should I put an egg in my stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don't have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry.

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.

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth. It's a great side dish to make ahead of time and it definitely tastes best homemade! Pair this easy homemade stuffing with our popular turkey recipe, homemade rolls, and Thanksgiving pie.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Here's some good news: You can totally dry your bread for stuffing in the oven a few days ahead—just store the cubed bread in an airtight container at room temperature until ready to use. Once you've dried your bread, stuffing can go any way you like.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

You can use any kind; store-bought white bread works well and would probably be my #1 suggestion for stuffing. You could also try using cut up dinner rolls, sourdough bread (actually this would be my personal first pick), challah, or anything else you want to experiment with.

Easy stuffing

Starting with dried sourdough bread, celery, onion, parsley, sage, rosemary and thyme, chicken broth and eggs. A whole stick of butter goes in the pan adding onions, herbs and garlic (sausage is optional). Eggs combine everything together before going in the oven on a baking dish.

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.

Why is stuffing so tasty? ›

Stuffing has a symbiotic relationship with turkey. As it cooks, the herbs in the stuffing infuse into the bird, giving it a lot more flavor. The turkey, in turn, drips all its delicious juices into the stuffing as it cooks, moistening it and making it taste great.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

STUFFING TOWER BURGER MEAL

A brioche style bun with an original recipe fillet, a sage and onion stuffing patty, burger dressing, lettuce, cheese and a spicy cranberry sauce. Served with Signature Fries and a Drink.

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

But there are plenty of good reasons to skip the raw egg in the classic dressing. For some, the risk of foodborne illnesses such as salmonella is a deterrent. For others, there's an "ick" factor to eating raw eggs.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.