Thanksgiving Stuffing

I have NEVER had Thanksgiving stuffing that impressed me, and to be totally honest I've never tried to make stuffing - so I have no idea where to start to make a great stuffing that would compliment a brined, sousvide, and grilled to finish bird.

What is your go-to stuffing guidance? I was raised as a little guy thinking that stuffing must always be cooked within the bird, that is of course not possible since we are cooking sousvide. I am so lost, lol at me!

help????

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Comments

Johan_Edstrom_5586

I don't think I deviate a ton from "traditional" but it is one of my favorite parts, I like mixing meats, having a fantastic broth, fresh corn bread, hazelnuts, maybe apples and so on. I'd look at various sources from betty crocker to "OMG This is the bestest thing I evar ated" on Food?Tv.

tshewman

I like to used the legs confit (did this for Hestons goose legs and many times for Turkey) and put them in the stuffing. Then lay it on top of Turkey or goose skin (or whatever), cook and then chill with weights on top. Cut into shapes and reheat in oven at 550 to warm through and crispen skin. If you don't want to break down the bird, whole foods has plenty of Turkey legs for sale. :-)

I sometimes use maple sausage (for this and traditional) and both are hits.

FrankM_3301

My stuffing is influenced by my Italian heritage. Saute onion, garlic, carrot, and fennel. Add Italian sausage. De-glaze with white wine. Add bread cubes and herbs (sage, parsley, thyme...whatever you like). Salt and pepper. Then a good chicken stock to moisten everything. Take off heat. Stir in a couple of eggs. Maybe a bit of cream. All into a baking dish....there are frequently variations to this theme, but that's the general idea.

Erin_378910

I've never met a stuffing I didn't like... but my go tos are pretty simple. Off the top of my head it's stale, crusty white bread (not cornbread - I typically use a french or country style bread), plenty of caramelized leeks or shallots or onions. wild mushrooms, celery, fresh herbs (especially sage), stock, butter, salt and pepper. I was a vegetarian for many years, so stuffing sans sausage was always my contribution. I have always cooked it separately for food safety and frankly prefer it that way to out of the bird texturally. Top tip is to make sure to use adequate butter and stock so it doesn't dry out and to cover with foil as needed if the top/edges brown too quickly. I don't use eggs or cream, and I don't deglaze. I'm also not a fan of nuts or rice or cranberries, apples, raisins, etc in stuffing. That said, as long as it's cooked properly (moistness is key) and well seasoned, stuffing is pretty hard to mess up (sorry that hasn't been your experience!).

fisher23

"Stuffing in a turkey is evil", Alton Brown. Stuffing is a personal preference and/or regional dish. There are so many variations, corn bread - white bread, dried bread - fresh bread, then the add-ins everything from oysters to cranberries and nuts. Some of the pre-packaged ones aren't to bad. My preference, I like fresh turkey broth, a bit of butter, a little sage, parsley, salt and pepper and the little bits of turkey meat that I don't use elsewhere, all mixed with bread I tore into bite size pieces the night before. Then baked to get some crispy edges. Hey but that's me.

wolfiegirl

What time's dinner?!? I'll bring dessert......and a couple bottles of Proseco.

Jeremy_131558

I did this last year which my first turkey day as a host. It seemed to be enjoyed. I know I liked it. I maaayyy have used more sausage...

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

wolfiegirl

My go to stuffing has Southern roots....cornbread dressing. Obviously you start out with a batch of cornbread. Saute'd onions & celery and a wee bit of garlic minced and added near the end (don't want burned garlic!!). Giant bowl in goes the saute'd veg, broken up bits of cornbread along with three or four slices of stale bread, toasted and cubed (or torn into little bits), chicken stock, a beaten egg or two (depending on the amount of dressing you're making) and finally the herbs....chopped parsley, sage, s&p to taste. Into a baking dish and then into the oven, about 350 for an hour. Easy and good. My grandma-in-law used to boil eggs, chop them up and add them into the mix but I never liked that much. When the dressing bakes the eggs tended to turn into nasty rubbery things. Not good eats.

Katherine_Hannula_Bral_30514

Traditional for me is a sausage, apple and sage stuffing. What constitutes a "proper" stuffing consistency has been an ongoing debate (27 years), with my husband preferring his the texture of meat loaf. Poor guy just didn't have a proper upbringing. 😊

ttpoker

truth: I let my wife make the stuffing instead, I didn't have the heart to focus on a dish I have never fully understood. I tried to wrap my head around it, but alas I failed. There is always next year right?