I Get a Perfect Prank Every Time by Never Breaking These 4 Golden Rules

If you take Thanksgiving as seriously as we do, you want to make sure every dish is as perfect as possible. Some components require a lot more technical skill and attention than others (we’re looking at you, turkey). But even seemingly simple dishes need more attention to go from good to great.

At Delish, we’ve developed countless interpretations of our favorite holiday dishes. So you can consider us experts on all things Thanksgiving. This is especially true when it comes to stuffing (or plating, depending on where you’re from). Whether you prefer cornbread or StoveTop cubes, there are important things to keep in mind when preparing stuffing for the holidays.

Maybe you’re working with a family recipe or experimenting with a new one this year. But whatever direction you’re headed, there are four main tips that can save you from a disappointing dressing. Most of us only cook stuffing once a year, so you have to do it right. RIGHT?

I consulted a team of experts, from food scientists to bakers, to break down all the important principles to keep in mind to ensure your stuffing tastes as flavorful and decadent as possible. And it doesn’t matter which recipe you use, because these rules are universal. Here’s everything you need to know to make your prank reach its full potential.

1. Choose your bread intentionally

Gone are the days when the most popular option was dry breadcrumbs in a boxed stuffing mix. “There are many varieties of stuffing,” explains Rosemary troutdirector of the Culinary Arts and Food Sciences program at Drexel University. We couldn’t agree more. These days, the options are endless, from brioche to ciabatta to white sandwich bread, not to mention cornbread.

Since stuffing is 90% bread, the flavor (or lack thereof) of your bread will have a huge impact on the flavor of your stuffing. This is where personal preference comes in. Some people don’t really know this. to want to taste the bread. Delish culinary director Robert Seixas recommends opting for white sandwich bread, which has a “neutral creamy taste” that will “act more as a vehicle” for the other flavors. On the other hand, if you want the bread to play a more important role, you can opt for a tangy sourdough or enriched challah.

Then there’s texture. There may be a few fans of doughy stuffing left, but most people prefer a soft stuffing that holds together without becoming a soggy mass of carbs. According to Trout, to achieve this result, you need a “dry bread with a larger crumb that…will absorb the broth.” Makinze Gore, editor of Delish and developer of our classic stuffing, says: “Crispier breads like a country loaf or sourdough will hold up better. » Beyond that, you can also opt for an enriched brioche or challah, which Seixas says will “bring a richness” to the stuffing. Again, be intentional with your choices.

2. Toast to success

Whatever bread you choose, it’s important to make sure it’s dry enough so it can absorb any flavors you add to it. Older recipes often call for cooks to leave the bread out overnight so that it becomes stale. But that’s a big mistake!

“Do NOT leave your bread cubes to dry overnight on the counter,” says Seixas. He says that while bread left out overnight can dry out a bit, it still “retains moisture, counterintuitively.” Trout agrees, saying, “If you use commercially made sandwich bread, it has additives that keep it from going stale and drying out. »

The best method is to dry the bread in the oven. “Cut your bread into cubes and place it in an oven over low heat until the bread is lightly toasted and dry,” says Gore. Her classic stuffing recipe recommends grilling at 350° for 20 minutes. Trout also suggests “stirring the bread to ensure more even toasting.”

Toasting bread in the oven provides an additional benefit: browning. “It also causes a little browning…which gives a toasted note to your stuffing,” says Trout. “It’s another layer of flavor.” We cannot dispute that.

3. Pack in Flavor

The next step towards the ultimate stuffing is perfecting the buttery broth and herb mixture you mix with this toast. Everyone has their favorite mix of onions, celery, herbs, etc. Whatever your choice, it is important to integrate them well. “Aromas are the basis of flavor,” explains Seixas. “Onions, when you cook them well, will provide that sweetness. Herbs bring liveliness and energy.

And don’t underestimate the power of fat. There’s a reason some of the best recipes call for sautéing onions and herbs in a whole stick of butter, then melting a extra stick pour over the bread with the broth. “Fat is a vehicle for flavor,” says Seixas. In other words, it’s responsible for spreading all that flavor throughout the dish. You could have a double dose of aromatics, but if you don’t have the fat to carry them, your stuffing will taste bland.

4. Don’t really stuff it

It might be called stuffing, but that doesn’t mean you should literally stuff it into your turkey. Although some will say that turkey juices add a special touch something to the stuffing while cooking, we firmly believe that the only thing the juices contribute to the stuffing is possible salmonella. And if you cook it long enough to ensure the stuffing reaches food-safe temperature, your turkey will end up overcooked and dry.

Cook your stuffing in a simple casserole dish and you’ll get a golden, crispy top that’s tastier. You won’t be limited by the size of your turkey either, so you can cook as many as you want. And let’s be honest, if you follow these tips and make the ultimate stuffing, you’ll probably want at least a double batch. How else are you going to enjoy leftovers like Thanksgiving egg rolls, turkey, and stuffed meatballs?

You might also like