Dressing and Stuffing Tips to Please



Dressing Tips
• Never stuff the bird with dressing, it will be over cooked by the time the center is done, instead I make a stock with the wings (removing the wings, brown them in the oven, and then simmering for a few hours with celery, carrots, and onion.)It makes a very flavorful stock and a great dressing that can be baked in a pan separately. Then I cook my bird to 160 degrees then let it rest for 10-15 minutes to let the juices cool inside enough so they don't seep out when cutting. (Submitted by Sherri C.)

• Tips for cornbread stuffing or dressing. Start the cornbread early, like 2 days before the day, then crumble it, then dry it. Do the same for the sourdough bread. On the day of sauté the onions, and all the other goodies, add the bread to the amount you want. The only way to get Thanksgiving done on time is to stage it, in stages, no pun intended. The best teacher is experience, but plan ahead and chop each task into smaller tasks. Do give yourself enough time, days ahead would help if you are doing it all yourself. Let the last day be for Turkey cooking and all the guests. (Submitted by Mallory A.)

• I love old fashioned sage-bread stuffing/dressing for Thanksgiving. But I always forget to "stale" some bread until it's too late. However, I always have some baguette around the house...and there's always a bit left over. And I finally realized that if I freeze all of the left over ends...I always have enough stale baguette to make wonderful stuffing. (Submitted by David M.)

• Browned bulk Italian sausage added to your dressing gives it that extra punch that will wow your guests. (Submitted by Alice S.)

• Take any stuffing recipe and add chopped granny smith apples, gives your stuffing or dressing a little sweeter flavor. (Submitted by Sharon L.)

• This sounds strange, but absolutely makes your turkey stuffing moist and succulent: put 2 small cans of minced clams and juice in your stuffing. You will never taste the clams, but the stuffing will have a depth of flavor and richness (and salt) that will enhance. Don't tell anyone... They will love it and never know. (Submitted by Pamela N.)

• Add a pound of sautéed sage flavored jimmy dean sausage to your stuffing. Tastes awesome! (Submitted by Helen D.)

Stuffing a Turkey
• When I cook a turkey, I do stuff it, but I also put about 1 inch of water in the bottom of the roasting pan. I then cover tightly with foil and start roasting. During the roasting time, I check it every couple of hours (I usually roast a 20-24lb turkey) and use the juices to base the turkey and squeeze some in the stuffing. I always cook my turkey longer than most people do(sometimes an hour or more) .and it is never dried out because I also brine it the night before and because I have so much juice in the roasting pan while cooking that it almost steams the turkey. When cooking time is done, I then uncover and brown turkey...I also take out all the juices in the bottom of pan and use that to make my gravy....absolutely delicious. I use this tip of adding water when I roast chickens also....they are always juicy!!! (Submitted by Patsy R.)

• After you have finished stuffing the inner parts of the turkey very carefully slice the skin back from the breast and put the remainder of your stuffing on top of the breast. The butter and herbs from the stuffing make the breast extremely moist and flavorful. Pull the skin back over the breast and secure if needed (Submitted by Cheryl W.)

• After stuffing your turkey at both ends, tuck the heel of a loaf of bread into edges of the cavities to seal off. No need to tie the legs with string to keep everything tucked in. Stuffing stays nice and moist! (Submitted by Debbie H.)

• Line the cavities of your turkey with cheesecloth and put the dressing/stuffing inside of the cheesecloth. Tie ends with cotton cord, roast turkey with normal methods. Dressing/stuffing removes very easily and quickly. (Submitted by Gayle W., Post Falls, ID)

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