Homemade Stuffing Recipe - The Cookie Rookie® (2024)

FAQs

How to make stuffing Gordon Ramsay? ›

Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.

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.

Step 1: Prepare the Stuffing Safely

If you're using raw meat, poultry or shellfish to make your stuffing, cook those first, add them to your stuffing mix and then immediately stuff your bird. If you're preparing the stuffing ahead of time, cool it immediately and placed it in shallow containers in the refrigerator.

Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts. Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.

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

Although most people in America debate on whether the dish should be called stuffing or dressing the people of Pennsylvania call it filling. Essentially filling is the same as stuffing or dressing. The name suggests that it will fill something like stuffing does.

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.

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.

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.

In the context of Thanksgiving, the word dressing is commonly used to mean the same exact thing as stuffing—including when it's cooked inside the bird.

Is stuffing better with or without eggs? ›

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

The United States Department of Agriculture ( USDA ) recommends cooking the stuffing out side of the bird. Bacteria can survive in stuffing that has not reached 165 F, possibly resulting in foodborne illness. Some people feel that stuffing has a better taste and is moister when prepared in the turkey.

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

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.

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!