Post by BBQ Butcher on Oct 29, 2018 7:29:21 GMT -5
Courtesy of Delish.comClassic Stuffing
When it comes to Thanksgiving food, we can easily push aside the turkey and the sweet potato casserole, but the stuffing we will eat almost an entire plate of—for as long as leftovers last. A good stuffing makes or breaks Thanksgiving dinner. Here's what you need to know.
What even is stuffing?
At its simplest, stuffing is a seasoned bread cube mixture of onion and herbs. Traditionally it's stuffed inside the bird, but we prefer to bake ours in a separate baking dish. The first step of making stuffing is simply sautéing celery and onion in a TON of butter, which might be the most incredible smell ever. Then you combine those sautéed aromatics with your dried bread, chicken broth, and beaten eggs and toss until totally moist before baking.
Do I need to dry my own bread cubes?
You don't need to, but the key to amazing stuffing is freshly dried bread, not store-bought bread cubes. Cut your favorite type of bread into 1/2" cubes and lay them out on a baking sheet or in a large bowl. Let them dry out on the counter for about 48 hours. You want them STALE—the chicken broth will help moisten them.
Do I need to use eggs?
Nope! We prefer to use egg because it acts as an amazing binder, but it's not essential.
Can I sub poultry seasoning for the fresh herbs?
Absolutely! You can also sub dry herbs for the fresh ones.