Make PERFECT Thanksgiving Stuffing Every Time
Whether you call it stuffing or dressing, thanksgiving stuffing is essentially a savory bread pudding. Once you understand the ratios between bread, liquid, binder and other flavorings, you can make any variety of stuffing you’d like. I hope this one is helpful! ????????Adam
The Stuffing Formula by weight...
100% Bread
100% Liquid
20% Eggs
*Additional flavorings
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Classic Bread Stuffing…
1 stick Unsalted Butter
4 tbsp Chicken Fat *optional, sub out for another 1/ 2 stick of butter
1 lb Bread of choice (454g)
2 cups Cold Turkey or Chicken Stock (454g)
1 large Onion, diced
5 stalks Celery, diced
5 cloves Garlic, minced
1 tbsp fresh Thyme
1 tbsp fresh Rosemary
2 tbsp fresh Sage
2 whole large Eggs, whisked (110g) *round to the nearest egg
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STUFF THAT I USE…
Staub 9x13 casserole dish -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Stuffing vs. Dressing -
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Melodeyes - Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
No-Fail Signature Thanksgiving Stuffing - Kitchen Conundrums with Thomas Joseph
If you’re a die-hard fan of Thanksgiving and no other side dish matters more than perfectly prepared stuffing, then Thomas Joseph has the recipe for you. Watch as he shares a few simple tips for a simple homemade stuffing that you can make your own by adding a variety of your favorite ingredients.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Best Thanksgiving: How to Make the Best Stuffing
Want menus, recipes, and more tips? Visit Cook's Illustrated Best Thanksgiving Guide:
IIn the test kitchen, we prefer to cook the stuffing, or dressing, separately. Cooking the stuffing inside the bird to a safe internal temperature takes too long: By the time the stuffing is safe to eat, the meat is overcooked. Instead we bake our dressing in a dish alongside the turkey, or while the turkey rests. The crisp crust is a bonus. Still, we recognize that every family has its own Thanksgiving traditions. If yours demands a stuffed bird, take the turkey out of the oven when the meat is done, scoop out the stuffing, and finish baking it in a dish while the turkey rests. Stuffing should reach a minimum temperature of 165 degrees.
Many stuffings call for stale bread, but we found that naturally stale bread won't stand up to the liquid in the stuffing and will result in soggy bread. We oven-dry the bread so that it stays intact, and it's able to soak up more of the liquid.
To make a stuffing outside the bird, brown the turkey wings on the stovetop and arrange them on top of the stuffing to get every last bit of turkey juice and fat to render. Once the stuffing is done, you can discard the wings.
Cook's Illustrated Best Thanksgiving Guide:
How to Make Stuffing
This is the best homemade traditional Stuffing recipe you’ll ever make. This classic recipe is so easy to throw together and is so flavorful, thanks to the aromatics and fresh herbs. This will become your new go-to recipe that everyone will love. It’s golden and crunchy on the outside and moist on the inside. It’s so rich and savory! Filled with fresh herbs, this stuffing is beyond flavorful and goes with everything
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How to make Traditional Stuffing
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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make ever-so-comforting traditional stuffing.
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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