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1
Use 1/2 to 3/4 cup stuffing for each pound of turkey.
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2
Dont pack the stuffing tightly; it expands as it cooks.
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3
Use a thermometer to ensure the stuffing reaches 165F.
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4
Remove the stuffing as soon as the turkey comes out of the oven.
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5
Bake any extra stuffing in a buttered covered baking dish at 375F until it is heated through and the top is golden, 30 to 40 minutes.
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6
Most stuffings have the same foundation: bread.
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7
Beyond that, combine complementary flavors, such as citrus rind and fruit juice, or those that contrast, like pecans and dried cherries.
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8
Use a variety of colors and textures, too.
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9
For best results, include plenty of vegetables, herbs, and spices.
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10
These add nuance to the flavor of stuffing and can change its texture, depending on how they are cut and whether they are cooked before being added.
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11
Fennel gives a note of sweet anise; mushrooms yield earthy flavor and a meaty texture.
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12
Suggestions: onions, celery, carrots, fennel, mushrooms, and leeks.
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13
As you season, taste frequently, and adjust accordingly to get a result you like.
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14
Used sparingly, dry mustard and cinnamon are good choices.
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15
Cayenne pepper and cumin add heat, whereas paprika and turmeric provide color.
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16
Suggestions: cumin and fennel seeds, fresh herbs, dried savory and thyme, bay leaf, turmeric and paprika, and cinnamon sticks.
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17
Try fresh apples, pears, or oranges; or dried fruit, such as apricots, raisins, or cranberries.
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18
Pine nuts, walnuts, and hazelnuts add heft, as do reconstituted dried mushrooms.
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19
Parmesan cheese imparts richness and bite.
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20
Suggestions: nuts, dried mushrooms, fresh fruit, dried fruit, and cheese.
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21
The most important ingredient of stuffing may be the binder, for it keeps all the other elements in place.
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22
For a fluffy texture, use eggs.
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23
Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).
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24
Suggestions: fruit juice, red or white wine, stock, maple syrup, eggs, and butter.
