Stuffing, or dressing as it is also called, requires these elements:
- starch, such as bread, corn bread, rice, or potatoes
- liquid, such as broth, wine, or liquor (or a combination of these)
- other additions that can include herbs, onions, dried or fresh fruits, sausage or other meats (optional)
- seafood such as oysters, crab, or shrimp (optional)
Be creative with what you put into your stuffing -- you won't be disappointed.
Create your own recipe by keeping these proportions in mind:
- For each pound of uncooked poultry, you will need about 3/4 cup stuffing.
- For every 1 cup of starch, add about 2 tablespoons of liquid, just enough to moisten the bread.
If you just want stuffing, there's no requirement for a bird.
- Cook the stuffing separately in a covered casserole if you don't have an accurate meat thermometer, because there is no visual test for stuffing doneness.
- Mix the stuffing just before you stuff and roast the bird.
- Loosely spoon stuffing into the body and neck cavities rather than packing it. Otherwise it won't get hot enough by the time the turkey is cooked.
- Spoon any remaining stuffing into a casserole; cover and chill until ready to bake.