I prep my stuffing a day before, first I prepare homemade chicken broth using two whole chickens, I use both the broth and chicken for my stuffing, french baguettes for the bread cubed and toasted, celery and onion sauteed in butter with my herbs which I also use for making the broth too ( fresh thyme, rosemary, sage, oregano, and parsley), I saute fresh mushrooms in butter, and I add roasted chestnuts. Then the day I cook the turkey I combine all the ingredients together and bake my stuffing in a casserole dish beside my turkey, I put it in the oven an hour and a half before dinner.
"Stuffing" in this day and age is a symbolic name for what used to be cooked inside the turkey itself. I'm from the camp that had a mom that knew what she was doing in the cooking process and we never got more than over filled by the meal and stuffing was cooked in the bird. I believe as the number of people joined us she made more on the side.
Great tips that I follow, I use day old bread usually an Italian or French bread loaf , sausage and cubed granny Smith apples plus sautéed celery, onions and garlic , and plenty of butter and turkey broth , I always add the broth a little at a time to just the right consistency, the dressing is a meal on its own , damn I just made myself hungry
I typically will doctor up the Stove Top stuffing mix, by adding chopped-up leftovers from the turkey aromatics (like apple chunks & celery) or pantry ingredients (like raisins or dried minced onion) to the water & butter in the saucepan. This moistens those fruit & vegetable ingredients before I stir in the stuffing crumbs, without taking any extra time.
I make pasta Carbonara all the time with uncooked eggs. I’ve never gotten sick, nor have my family and friends. It’s the only way to serve it. I would eat a raw egg everyday if it is served like this! By the way, my Mom is 76 years old and she loves my Carbonara!
My secret is to include chopped cabbage. It's flavor goes really well with turkey, and it adds tasty moisture. I don't pre-cook it. Cabbage makes up about half the veg. ingredients. I also use sausage, definitely pre-cooked. The stuffing bowl is always empty when the meal is done.
Because it is both,,, You make stuffing from scratch and Stuff it inside the Cavity of the bird of choice.... It also was made as a side dish... This was in the old days,,, BEFORE the boxed that is offered today,,,, 😊
@@BootyTate I suppose it does depend upon your own specific taste, so in that, it is entirely subjective, with that being said though the primary flavor that gives stuffing its distinctive taste is the sauteed celery and onion, with the herbs (rosemary, sage, thyme, oregano, and parsley), when you put garlic it alters it, it makes it totally different and can overpower the other flavors that should be the main focus, I'm an amazing cook and have been doing it for well over 33 years now, and there are recipes that call for lots of garlic and recipes that are better off without it, so I'm not against garlic, I just don't think its called for in old fashioned traditional Thanksgiving food. But you do you, if you're happy using it then by all means.
@@mnljh711986 no, I don't use garlic in my recipe. I'm familiar with traditional sage stuffing. It's what my family and I have always made. We use a specific sausage, as well. It doesn't call for garlic. I was just curious why you thought it was a huge mistake.
Never use boxed or bagged bread crumbs, you can use fresh bread which is my preference but dont over liquif it it takes 45 min max to cook the trick is also to fluff it up once it's being tabled to release the steam to avoid moisture.
I have been cooking turkey with stuffing for 40 years. I break a part my bread, add Bell seasoning and onions and I stuff the bird cavity. There is no other way.
How will you be preparing your stuffing this Thanksgiving?
I prep my stuffing a day before, first I prepare homemade chicken broth using two whole chickens, I use both the broth and chicken for my stuffing, french baguettes for the bread cubed and toasted, celery and onion sauteed in butter with my herbs which I also use for making the broth too ( fresh thyme, rosemary, sage, oregano, and parsley), I saute fresh mushrooms in butter, and I add roasted chestnuts. Then the day I cook the turkey I combine all the ingredients together and bake my stuffing in a casserole dish beside my turkey, I put it in the oven an hour and a half before dinner.
Love stuffing
Stovetop
From a box with blanched celery and onions
"Stuffing" in this day and age is a symbolic name for what used to be cooked inside the turkey itself. I'm from the camp that had a mom that knew what she was doing in the cooking process and we never got more than over filled by the meal and stuffing was cooked in the bird. I believe as the number of people joined us she made more on the side.
I agree! My seven brothers & sisters would concur.
Great tips that I follow, I use day old bread usually an Italian or French bread loaf , sausage and cubed granny Smith apples plus sautéed celery, onions and garlic , and plenty of butter and turkey broth , I always add the broth a little at a time to just the right consistency, the dressing is a meal on its own , damn I just made myself hungry
I typically will doctor up the Stove Top stuffing mix, by adding chopped-up leftovers from the turkey aromatics (like apple chunks & celery) or pantry ingredients (like raisins or dried minced onion) to the water & butter in the saucepan. This moistens those fruit & vegetable ingredients before I stir in the stuffing crumbs, without taking any extra time.
I make pasta Carbonara all the time with uncooked eggs. I’ve never gotten sick, nor have my family and friends. It’s the only way to serve it. I would eat a raw egg everyday if it is served like this! By the way, my Mom is 76 years old and she loves my Carbonara!
I LOVE STUFFING AND DRESSING TOO
@@Baja2424 DRESSING TOO
Love stuffing like stove top like turkey stuffing and corn bread stuffing. my mom never stuff the turkey.
My secret is to include chopped cabbage. It's flavor goes really well with turkey, and it adds tasty moisture. I don't pre-cook it. Cabbage makes up about half the veg. ingredients. I also use sausage, definitely pre-cooked. The stuffing bowl is always empty when the meal is done.
I don't understand why "stuffing" shouldn't be "stuffed" in the bird. It's in the oven so long, you're not going to get sick from it.
If you cook it in a dish on the side it's dressing not stuffing.
It's a side dish.
That’s the right way to get your stuffing done.
Because it is both,,,
You make stuffing
from scratch and
Stuff it inside the
Cavity of the bird
of choice.... It also was made as a side dish...
This was in the old
days,,, BEFORE the
boxed that is offered
today,,,, 😊
The biggest mistake when making stuffing is adding garlic to it, garlic shouldn't be in stuffing at all!
Why? Mine actually doesn't have garlic in the recipe but I can't see it harming anything.
@@BootyTate I suppose it does depend upon your own specific taste, so in that, it is entirely subjective, with that being said though the primary flavor that gives stuffing its distinctive taste is the sauteed celery and onion, with the herbs (rosemary, sage, thyme, oregano, and parsley), when you put garlic it alters it, it makes it totally different and can overpower the other flavors that should be the main focus, I'm an amazing cook and have been doing it for well over 33 years now, and there are recipes that call for lots of garlic and recipes that are better off without it, so I'm not against garlic, I just don't think its called for in old fashioned traditional Thanksgiving food. But you do you, if you're happy using it then by all means.
@@mnljh711986 no, I don't use garlic in my recipe. I'm familiar with traditional sage stuffing. It's what my family and I have always made. We use a specific sausage, as well. It doesn't call for garlic. I was just curious why you thought it was a huge mistake.
Never use boxed or bagged bread crumbs, you can use fresh bread which is my preference but dont over liquif it it takes 45 min max to cook the trick is also to fluff it up once it's being tabled to release the steam to avoid moisture.
🔥👍
I have been cooking turkey with stuffing for 40 years. I break a part my bread, add Bell seasoning and onions and I stuff the bird cavity. There is no other way.
LOL. I would NOT take any cooking recommendations from Sandra Lee
So stuffing your turkey is a bad idea?
#1 - Calling it Stuffing
I don't make stuffing of any kind , don't like it , will NOT eat it and I do not like any sauce or marinade on meat except gravy
I am from a long line of excellent home cooks. I can tell you that this dressing/stuffing is really not appealing at all! Especially for Thanksgiving.