Small Batch Stuffing Recipe for Thanksgiving - Amanda Wilens (2024)

FAQs

What does adding egg to stuffing do? ›

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

The Better Bite: Pepperidge Farm Herb Seasoned Classic Stuffing. What's inside: Shilpa describes this ingredients list as basic, with “no bits and bobs that might bring texture.” That's because Pepperidge Farm stuffing mixes ask homecooks to add their own onions, celery, and chicken stock.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!

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.

Preparation. Melt butter in a large skillet over medium heat. Add apples, pears, onions and celery, and sauté until translucent and softened, about 10 minutes. To a large mixing bowl, add the fruit-aromatics mixture, cubed bread, eggs and Bell's seasoning, and mix to combine.

Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don't have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry.

The “most expensive stuffing in the world” of this gold turkey is made of Japanese pork that costs $475 per pound, and both white and black truffles, while the turkey gravy is infused with a $3,300 bottle of bourbon.

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), MOLASSES, SPICES, CELERY, ONION POWDER, CALCIUM PROPIONATE TO EXTEND FRESHNESS, MALTED BARLEY ...

Cut the bread into 1/2″ pieces and let it sit our overnight to become stale and dry. Dry bread absorbs moisture readily and won't turn to mush as easily as fresh bread. Cornbread, white bread, sourdough and wheat bread all make great stuffing.

Is stock or broth better for stuffing? ›

Traditionally, stuffing is moistened with turkey stock or chicken stock, but you can use vegetable broth if you're aiming for vegan or vegetarian stuffing. Store-bought low-sodium chicken broth will absolutely do, but if you want to know how to make stuffing really shine, it's all about using homemade stock.

Out of both the supermarket and online order categories, Pepperidge Farm's Herb Seasoned Classic Stuffing blew all the other options out of the water. The texture was great, not too soggy or dry, and it had a rich, savory flavor almost reminiscent of sausage.

If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods.

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.