Thanksgiving stuffing is the dish that places any previous ceremonial dinner firmly in vacation territory. You’ll be able to eat pie, cornbread, and inexperienced beans any time of the yr, however stuffing, in all of its indulgent glory is the true signifier of the season. (Although if your loved ones eats do-it-yourself stuffing on any given weeknight in March weeknight, we salute you.)
Under, we’ll define how you can make stuffing that’s solely customizable and particularly memorable. Meaning you can also make a stuffing that matches any meal—whether or not it’s a low-key vacation with a few buddies or an all-out black-tie affair. In any case, when you study the basics, making your supreme stuffing is only a loaf of bread (plus some aromatics, possibly slightly sausage, and a textural add-in or two) away—no stuffing recipe required. (BTW, these directions are for bread stuffing that’s baked exterior the hen. Rice dressing loyalists, look away.)
The way to make stuffing:
Warmth the oven to 350°. Butter a shallow 3-qt. baking dish—a 13×9″ straight-sided pan is completely proportioned for crispy edges and custardy middles, however nearly any casserole dish will do—and butter a sheet of foil. This quantity of stuffing will serve about 8 folks (6 in case your crew is de facto hungry; 10 for those who’re engaged on all of these different facet dishes).
Put together the bread
When you’ve acquired your arrange, the primary and arguably most vital step is to select the correct of bread. Consider the bread as your stuffing’s fundamental ingredient, as its backdrop—it’s going to set the tone for the entire dish.
If you need a clean canvas—possibly you’re planning so as to add a ton of mix-ins that needn’t be overshadowed)—select a Pullman loaf. For one thing richer that may yield a stuffing extra akin to bread pudding, go together with eggy challah or brioche. Ciabatta, with its ethereal innards and crusty exterior, is especially suited to ripping into craggy items and one other good plain candidate. Baguettes, as a result of they’re so skinny, maximize crustiness. On the other finish of the spectrum, white bread like sandwich bread leans into mushy squishiness. When you select rye or sourdough, maintain their inherently robust flavors in thoughts as you select what else so as to add. Cornbread, whether or not calmly candy or completely savory, lends a softer, extra spoonable texture.
