Thanksgiving - stuffing/dressing

I've made many stuffing/dressing recipes (out of the bird), but I'm never quite happy with how it comes out. I'm looking for a classic flavor (sage, onion, celery) with meat and a moist, egg-enriched body. Does anyone have a reliable ratio for bread:stock:egg? Or a favorite recipe?

Thank you.

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mike.minasian

Our families recipe below. We don't use egg, not sure why you need a binder. You definitely need to cook it in the bird though for max flavor.

Brendan_Lee_56950

Stuffing is probably my least favorite part of thanksgiving IMO, but that being said the one I've made that I've loved the most was cubed sourdough (big 1.5-2" cubes), sage, garlic, minced crimini and shiitake mushrooms, diced pear, apple cider vinegar, onion, celery, parsley, and a lot of black pepper. I moisten with chicken stock and then cram it into an earthenware casserole and bake it covered at 375F for about 35-40 minutes and then uncovered to get browning for another 15 or so.

I'm sure you could add meat to it pretty easily but I don't see the point since it's being served alongside a big bird to begin with.

Jack_Mayer_85396

If I didn't do my grandmother's stuffing (that's what goes in the bird) I'd get lynched! Dressing is what is cooked outside the bird. Here in the south (sort of, Texas) oyster dressing in pretty tasty ...

DiggingDogFarm_65362

Have you tried Kenji's recipe?

http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html

I agree with him that ubiquitous soft "Italian" bread produces a nice custardy texture.

More here....

http://www.seriouseats.com/2010/11/how-to-make-the-best-stuffing-for-thanksgiving.html