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Holiday Stuffing Recipes
Stove top or bird stuffed homemade stuffing/dressing tips
*When making homemade stuffing, choose a bread that is popular with the whole family, preferably one with a firm texture. Different breads influence both texture and flavor.
I am not a fan of using day old stale bread for my stuffing, but many do use it.
*If using fresh bread, toast bread to a golden brown in toaster. Just don't burn is the key to success in this step. Set aside to cool. I usually use one full loaf for us and it seems to be plenty.
*Cut dry bread or toast into 1/2 inch chunks, trying to keep as uniform as possible.
*In a large pan on the stove top, bring one quart of chicken or turkey broth to a boil.
*Finely chop all ingredients you add to your stuffing. Add any or all of the following ingredients to your boiling broth. Some choices are onions, raisins, dried cranberries celery, mushrooms, bacon bits, or nuts.
*Add to broth mixture any or all of the following spices, poultry seasoning, paprika, oregano, parsley, sage, salt and pepper, taste until desired flavor is achieved. Let simmer for 15-20 minutes.
* Add just enough of broth mixture to lightly moisten the bread, making sure to add all solid ingredients from broth. How much broth you use here will depend on how dense the bread is you use. Use remaining broth in roaster for turkey.
* Now, either stir and let sit in pan or stuff bird, being careful not to pack to tightly as stuffing expands when cooking, this allows stuffing to remain light and fluffy. If using stove top method you may want to stir periodically to ensure moisture throughout. You may also want to hold back excess broth to add later to ensure stuffing does not dry out.
*Safety tip: Add stuffing to turkey only when you are ready to put it into the oven. Remove it as soon as the turkey is cooked.
* Since there really is no set recipe for stuffing, feel free to experiment and have fun!
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