by Emily Lee in Holidays, Recipes, November 8th, 2016
by Maria Russo in Holidays, Recipes, November 18th, 2011
Second perhaps only to the centerpiece turkey, stuffings and dressings are some of the most-craved and comforting dishes on your Thanksgiving table. Whether you stuff your bird or not, these bread-based casseroles are both simple to prepare and versatile enough that you can suit them to your family’s tastes and whatever ingredients you have on hand. A classic stuffing will often include diced apples, onions and celery, but rich ingredients like mushrooms, diced squash, chorizo and even crab meat do wonders to dress up a bread bake. Here are a few celebration-worthy stuffings that you’ll want to add to your Thanksgiving menu.
Every Thanksgiving, Katie Lee pays homage to her Southern grandmother’s homemade stuffing recipe, which makes excellent use of leftover cornbread. Katie’s version includes a few updates — the most important of which is her earthy herb butter for sauteing the onions and celery. If you have any extra, try rubbing it on your turkey before roasting; it’s divine.
by FN Dish Editor in Holidays, How-to, November 2nd, 2011
In many homes, the words “stuffing” and “dressing” are used interchangeably to reference that steamy mixture of bread, veggies and herbs that takes second seat next to the turkey at your Thanksgiving table. Though for some, the loyalty to either stuffing or dressing over the other runs deep. But is there really a difference between stuffing and dressing? Which elements of the dishes dictate their classification as one and not the other? How should you cook the stuffing or dressing to ensure that it’s served piping hot and moist and has a subtle, crisp top? We have the answers, plus four foolproof recipes that will steal the side dish show at your Thanksgiving dinner.
Simply Stuffed: As its name suggests, stuffing is traditionally stuffed into the cavity of the turkey and roasted inside of it. Though this cooking method allows the bread to absorb all of those tasty turkey juices, it also poses a slight sanitation risk because of the raw bird. If you’re set on serving a traditional stuffing inside the turkey, the bread and the turkey thighs must be cooked to a minimum temperature of 165 degrees F.
Stuffing your turkey changes the way you should cook the whole bird. You’ll want to make sure the stuffing and the turkey reach an internal temperature of 170 degrees F at the same time. Watch Alton’s complete video for more tips.
Browse more of Food Network’s Thanksgiving stuffing recipes and tips.