If your turkey is dry and tasteless, your guests will probably cut you some slack. But if your stuffing is anything less than sterling, watch out. So what’s the key to great stuffing? More than following your grandmother’s recipe—it’s part science and part art. Here’s where to start.
Know the components. You might not have thought about it much before, but stuffing actually has four parts. First, the base is usually stale bread in a 4:1 ratio with the other ingredients. The trimmings are things like nuts, fruits, vegetables, and other meats that you add for flavor. The fluid can be turkey drippings, broth, eggs, juice, milk, water, wine, or even liquor. And finally, there are spices you add for zest.
Get creative. Hawaiians blend in pineapple chunks, New Englanders include oysters, Italians like sun-dried tomatoes and Parmesan, Hispanics throw in chilies and beans, Asians substitute rice for bread…the stuffing combinations are endless. Create your own signature recipe that will be handed down through generations. But if you don’t want to risk disappointing the purists, make two batches: one traditional and the other your new creation.
Keep it simpler. Hey, we realize you have a lot to do. So if the bird is enough to worry about, buy some boxed stuffing and embellish it with whatever is handy (apples, bacon, bourbon…). Instant stuffing cooks in less than 10 minutes and if you add enough flavorful stuff, no one will notice.
Don’t stuff, dress. One of the secrets of savory stuffing (and keeping everyone out of the emergency room) is making it outside the turkey. We know that’s blasphemy and Aunt Eleanor will be scandalized, but stuffing cooked inside a bird often doesn’t get done and can cause food poisoning. And if you keep cooking the bird until the stuffing reaches the optimum 165-degree temperature, the meat will be overdone. So consider making “dressing,” which is stuffing that’s made in a separate pot, dish, or, better yet, slow cooker. If you want the traditional presentation, just pack the stuffing inside the bird before serving. (Note: If you’re frying your bird this year, don’t stuff. It won’t get done.)
Make a game of it. Some cultures have what’s called an Epiphany cake, where they hide a trinket, pea, or some other small food inside the batter. Whoever finds it is named the king of the feast. Although generally celebrated on January 6 in commemoration of the Wise Men’s visit to Jesus, why wait until then? Do the same with your stuffing. Whoever finds whatever you hide gets to wear the Pilgrim hat!
This year I'm having 2 thanksgivings one the week before and one on the day of just my hubby and the kids and I'll be making a ham two days in too much
Decadent (yet smart!) desserts
