It’s the kind you crave year-round.
A Thanksgiving without stuffing is like a birthday without cake; it just feels wrong when it’s not there. After all, stuffing is the dish many of us look forward to the most, already anticipating next year’s forkfuls before finishing this year’s plate. Needless to say, having a foolproof recipe is essential.
But finding that recipe is a pretty big feat. Like so many Thanksgiving dishes, stuffing can take on several different forms: there’s cornbread stuffing and sausage stuffing and stuffing that comes from a box. But if we’re talking classic stuffing, just one image comes to mind: buttery sautéed aromatics tossed with bread and broth, and baked until crisp and golden. In search of the best stuffing recipe for my Thanksgiving table this year, I tested the five most popular recipes on Allrecipes.com to find my new go-to.
What Makes a Perfect Stuffing?
A stuffing’s texture is what separates good ones from great. It needs to be moist but not wet, with a crunchy but never-dry top. Flavorwise, it should taste herby, buttery, and deliciously savory. (For food safety reasons, we recommend baking it outside the bird, which also allows it to achieve those crisp, golden edges.)
Which Stuffing Recipes Did Ie Test?
I tested five classic stuffing recipes to come up with my new favorite. There was one made in the slow cooker, one that you prep in advance, one with homemade bread crumbs, one flavored with giblets, and one that I loved the most. Here’s how it all turned out.
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Fast facts: Developed by Gayle Wagner, has 1,456 reviews with a 4.5-star rating
Not only will this set-it-and-forget-it stuffing save you valuable oven space, but you can keep it warm in the slow cooker until you’re ready to serve the big meal. Due to the low and slow heat of the slow cooker, the result is a super-moist stuffing with very softened bread—though you can certainly use less broth for slightly less-wet results.
If the stuffing finishes cooking and you’re still craving a crispier top, transfer it to a baking dish and finish it under the broiler.
Get the recipe: Slow Cooker Stuffing
Now this is a stuffing worth giving thanks for. You’ll mix up the ingredients up to three days in advance, then send it to the oven just before the big meal. Starting with breadcrumbs rather than cubes makes it even easier to pull off—no slicing and dicing and waiting for the pieces to stale.
One small tip to set you up for success? Transfer the sautéed veggies to a mixing bowl before stirring everything together. (Mixing it up in the skillet is likely to create a mess.)
Get the recipe: Make-Ahead Stuffing
Sometimes it’s best not to mess with a classic, and this old-fashioned recipe is proof. Originating from the author’s grandmother, it features the classic additions of onion, celery, and dried sage, as well as a dash of garlic powder for extra savory flavor.
But perhaps the best part is its crispy, craggy texture. Instead of store-bought breadcrumbs, you’ll go the homemade route, using a rolling pin to crush up dried-out slices of bread. Not only does this leave you with perfectly imperfect edges, it also means you can adjust the size of the crumbs to your liking.
Get the recipe: Old Fashioned Stuffing
If you grew up eating giblet stuffing and can’t seem to give it up, look no further than this old-fashioned recipe. The ingredient list is simple, but the results (and near-perfect rating) speak for themselves: a tried-and-true recipe with classic Thanksgiving flavor. It yields enough to fill a 2-quart baking dish, making it ideal for smaller crowds.
Get the recipe: Old-Fashioned Giblet Stuffing
This is the kind of stuffing you look forward to all year long. The onions and celery are sautéed in butter, the white bread is dried out to better absorb the broth, and the whole thing bakes until crispy-crunchy on top and moist below.
Though we like its no-frills nature, it’s easy to jazz it up. Switch out the white bread for rye or whole wheat, or stir in sliced kielbasa, ground sausage, or crispy bacon bits. Easier still, stir in toasted nuts or dried cranberries, or opt for fresh herbs such as sage, rosemary, or thyme.
Get the recipe: Bread and Celery Stuffing
Read the original article on All Recipes.
