8 Homey and Comforting Thanksgiving Stuffing Recipes (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

How much stuffing per person? A 14-ounce bag of stuffing makes about 11 servings.

In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey. If this is the case, then you can even make a casserole to fill up your guests!

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

The verdict: It's often said that we eat with our eyes first, and Stove Top's Traditional Sage stuffing was far and away the most visually appealing. Tasters appreciated that there was a a decent crunch in each bite, but we were most impressed by its seasoning.

While the instant stuffing was actually a closer contender than most of our testers anticipated, the homemade won hearts (and palates) for its subtle flavor and pleasing texture.

How many boxes of stuffing do I need for 7 people? ›

How much stuffing per person? A 14-ounce bag of stuffing makes about 11 servings; a 6-ounce box of stuffing mix makes 6 servings.

Does a stuffing mix go bad? If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

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.

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

Creamy desserts such as crème brûlée also benefit from eggs' ability to emulsify and produce smooth, satiny, hom*ogeneous mixtures. Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

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.

Egg yolks are especially recommended for their emulsifying and thickening properties in mayonnaise, salad dressings, ice cream, and baked goods, combined with their coloring properties.

Not only do eggs add an element of creamy indulgence, there's even some science behind their joy. “Eggs are a perfect emulsifier and binder so work really well to make many dishes cohesive,” she continues.