What’s the best part of Thanksgiving?
It’s the stuffing.
And to think there was a time when I thought stuffing could only be made from a box!
(Not to mention they’re loaded with sodium and other not-so-wholesome ingredients in the form of preservatives.)
Pictured Recipe:Caramelized Onion & Apple Stuffing
Mistake to Avoid No.
Don’t cook the stuffing in the turkey!
What about those iconic images of a turkey brimming with stuffing, you ask?
Pictured Recipe:Cornbread & Oyster-Mushroom Stuffing
Mistake to Avoid No.
But you want to verify there is an element that keeps it all loosely sticking together.
That’s called a “binder,” and bread is really great at this.
To work its magic, the bread needs a little liquid.
Any kind of bread will workwheat bread, sourdough, ryeeven cornbread and gluten-free bread.
Experiment with different flavors to find the one you like best.
Mistake to Avoid No.
3: Soggy or Dry Stuffing
How to make dry stuffing moist?
You want your stuffing moist but not soggy and certainly not dry.
Give it a good stir, then let it sit for a minute.
The stuffing should be moist but not wet.
If there is a puddle of broth at the bottom of the bowl, you’ve added too much.
Add more bread to soak up the excess moisture.
Pictured Recipe:Vegan Cornbread Stuffing
Mistake to Avoid No.
4: Too Much Salt
One of the pitfalls of packaged stuffing is copious amounts of sodium.
Unfortunately, common stuffing ingredients like bread, sausage and broth have a good amount of sodium in them.
And you don’t necessarily need to add salt to stuffing.
The Bottom Line
Stuffing is a comfort food that many people look forward to during the holidays.
The rest involves experimenting with flavors, maintaining the right moisture level and being cautious with salt.
