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Cooking stuffing separately but still delicious?

I love stuffing. I've always stuffed the bird, because the stuffing comes out moist and flavourful. This year, for various reasons, I want to make a stuffing that will cook separately. But I'm a bit dubious on how to do this without it being a dry, boring dish.

What tips do you have for delicious "dressing"?

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  1. Here's the link to an article on that subject in today's NYTimes Dining section by Julia Moskin:
    http://www.nytimes.com/2009/11/11/din...

    I especially love the stuffing muffin idea and will try it this year in addition to the stuffing that I'll put in the bird.

    1. Use the recipe you love but increase the butter/homemade stock a bit. If possible, bake it in a covered iron dish (LC is great for stuffing).

      1. If you're doing stuffing separately (and why wouldn't you?), I suggest using a cast iron pan to make the stuffing. It adds a certain depth of flavor

        2 Replies
        1. re: ipsedixit

          We always use a cast iron pan (or two) and don't cover it - but it's cornbread dressing, made extra moist with stock and butter. Our family has never stuffed it into the turkey - we wouldn't get the delicious browned crusts that way!

          1. re: bayoucook

            Yeah buddy....Light, fluffy, browned on top, and always plenty moist...Dressing takes Center Stage at Thanksgiving and Christmas at Uncle Bob's table.

        2. Sufficiently moisten it with rich turkey broth, and bake it covered with foil. Unwrap for a few minutes if you want the top to crisp up a little.

          1. If it's baking while the turkey is roasting, douse it in several turkey-baster squirts of drippings from the turkey pan. Cover and continue.