Make Your Own Stuffing
This stuffing recipe is foolproof and adaptable so you can make it just the way you like it.
1 loaf white bread (1 lb) or 1½ lbs cornbread
4 cups mixed fruit, vegetables and nuts
1 cup fresh herbs, predominantly parsley, sage and thyme
1 lb ground meat or sausage, optional
butter or extra-virgin olive oil
4 cups vegetables
3 Tbsp. herbs
2 cups stock, other liquid, or 3 eggs
Prep Your Ingredients:
If using white bread, cut it into ¼-½" slices and set out overnight to dry. Break into ¼" cubes once dried out. If using cornbread, break ½" slices into 1" pieces.
Chop a variety of vegetables and fresh herbs, and set out liquid. (For exact amounts, refer to our Basic Bread Stuffing recipe.)
Sauté the Meat:
Sauté sausage, pork, or beef until cooked through, and remove from skillet with a slotted spoon.
Sauté the Chopped Vegetables:
We used a mix of celery and onion, which gets cooked in the rendered fat from the meat until they are softened. You can also use butter or olive oil to sauté them.
Assembly:
Combine the cooked meat with all the vegetables, fruit, nuts and bread. Toss to combine. Add herbs, salt and pepper. Toss again.
Taste and adjust seasoning. If using egg, adjust seasoning first, then decrease any other liquid and add three beaten eggs. Toss just until combined. Do not overmix, as this will produce a gummy texture.
Stuff the Turkey:
Stuff turkey just before roasting it. Use ½-¾ cup stuffing for each pound of turkey. Don't pack stuffing tightly; it expands as it cooks.
Use a thermometer to ensure that the stuffing reaches 165°F; remove as soon as turkey comes out of oven. Bake any extra stuffing in a covered buttered baking dish at 375°F until it's heated through and the top is golden, 30-40 minutes.
Unstuffed:
Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6), with racks in the middle and lower thirds. Lightly butter a 9x13" baking dish. Bake on the middle rack until deep golden brown on top, 25-30 minutes. Let sit 5 minutes before serving.
Makes 12 servings.
Variations:
- Once you're familiar with this recipe, try something new. Start with the same bread or cornbread base, but mix it up with your choice of complementary flavours, such as citrus rind and fruit juice, or those that contrast, like pecans and dried cherries. You can experiment with a variety of colours and textures, too. For best results, include plenty of vegetables, herbs and spices in your stuffing.
- The vegetables add nuance to the flavour of the stuffing and can change its texture, depending on how they are cut and whether they are cooked before being added. Fennel gives a note of sweet anise; mushrooms yield an earthy flavour and a meaty texture.
Frequently Asked Questions:
- Is it better to make stuffing with soft or dry bread? It is better to make stuffing with dry bread, not soft bread or fresh bread. Dry, slightly stale bread will keep its texture better after you add the broth or other binder. If you use fresh bread, it will soak up all the liquid and you'll end up with soggy, mushy stuffing.
- What if i don't have time to dry out the bread? Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6), with racks in the middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, about 10-12 minutes. Let cool before continuing with the recipe.
- What type of bread makes the best stuffing? The type of bread that makes the best stuffing depends on the recipe you are using. For this stuffing recipe, we like to use an unsliced white bread. Its neutral flavour is a good base for the stuffing. Generally, prepackaged sliced bread is too soft for stuffing, but a white pan loaf, country loaf, Italian bread, sourdough, or even brioche all work well.
- How do you know when stuffing is done? The best way to check if stuffing is done is to use a meat thermometer to check the internal temperature of the stuffing, according to the USDA. For food safety, the center of the stuffing needs to have reached a safe minimum internal temperature of 165°F. If it has not then the stuffing is not done and will require further cooking.