Making stuffing is a task that some people prefer to avoid. But don’t cut it from packaged stuffing mix, nor will store-bought flavored croutons; Both are very processed and salty. However, preparing the stuffing is easy, if you follow a few rules.
All breads work, although they slightly alter the taste and texture of the stuffing. I prefer a neutral egg bread or a chewy-textured sourdough. Bread should be air dried, as fresh bread tends to make the stuffing wet. If possible, leave the bread stale for about two to three days. Drying gives bread more structure. Cube the bread or use bread crumbs depending on the texture of your choice. Cubes make a chunky stuffing, bread crumbs are more uniform.
If you don’t want bread-based stuffing, there are other options.
Cornbread makes a dense, delicious stuffing. Crumble cornbread and add cooked sausage or bacon. Oysters are a special treat with cornbread, but bake the oyster stuffing separately instead of on the bird.
Quinoa is a healthy option. Add eggs to hold it together. Apples, cranberries, kale, spinach and onions are good alternatives to quinoa.
Brown or white rice stuffing absorbs the flavour. Add cooked bacon, dried fruits, mushrooms, onions, ginger, herbs or other vegetables and fry together. Its taste is like fried rice in a bird. If using for stuffing, slightly undercook the rice ahead of time.
Use 1/2 cup to 3/4 cup stuffing for each pound of turkey. Do not pack the stuffing tightly; It expands when cooked. Use half the amount of vegetables and protein as compared to the amount of bread. Ten cups of bread requires five cups of other ingredients. The ratio is the same with cereals.
Use eggs if you want a drier, more compact stuffing, or just liquid if you prefer a wetter texture. I usually add an egg plus liquid.
For liquids, choose stock or fruit juice to moisten the bread (apple juice with turkey is good). Take at least one to two cups of liquid, plus one egg, in ten cups of bread. Combine cooked cereals with lots of vegetables, herbs, fruits or cooked sausages with cereal stuffing. The stuff is in Turkey. It will be a lighter mixture than bread stuffing.
Use onions as a flavorful base, but fry them first. Any tough vegetable like carrot, ajwain or fennel needs to be pre-cooked till it becomes slightly soft. Fruits like cut apples need to be roasted quickly; Dry fruits like apricots or prunes should be chopped and put at the end.
If you don’t want to stuff the bird (especially if you have vegetarians or vegans at the table), bake it for 30 minutes in a well-greased baking dish, then cook it for 15 to 30 minutes at any temperature. keep open for Your turkey is cooking.
Stuff the turkey just before roasting to avoid any contamination. After dinner, take out all the stuffing from the bird and keep it separately for this reason.
If you use meat or poultry in the stuffing, pre-cook the protein to make sure it’s fully cooked after roasting.
The leftover stuffing when mixed with eggs makes very tasty pancakes. It also makes a great crust by using stuffing instead of bread. To make turkey cakes, add finely chopped cooked turkey and a good dose of spices such as hot peppers, then fry until golden.
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