HOME > Chowhound > Home Cooking >

Discussion

need your best stuffing/dressing recipe

Looking for ideas - I don't like it when it has a "slimy" texture (i.e. too moist)....please share your favorite recipe.

  1. Click to Upload a photo (10 MB limit)
Delete
    1. re: TorontoJo

      Yep thread I was going to reference too.

    2. I make my mother's stuffing - I love it too much to try any other recipe. Here's an outline of what goes in it:
      Bacon, cut small, about 1/3 lb.
      1 large onion, chopped
      Celery, chopped - a cup or two
      Mushrooms, chopped fine 8 oz.
      Turkey liver (no gizzards or hearts) chopped very fine
      Dried bread cubes- about 12 cups full - sometimes I can find bags of it at the bakery, sometimes I cube a loaf or two of French bread and bake till dry in the oven.
      Sage, pepper, parsley - to taste
      Egg, lightly beaten with fork
      Chicken stock and/ or water
      Butter
      Saute the bacon first, take out the crispy bits, leave the fat in the pan. Throw in the vegetables, saute till slightly soft, add liver and cook briefly just till no longer pink.
      Mix it all up in a bowl (including the bacon fat) with bread cubes, egg, bacon, herbs.
      Pour on the stock or water, stir in, add more till it's the right consistency for you.
      Drizzle (or pour) butter over top, depending on how much you want to use.
      I roast half my stuffing in the turkey, and half in a pyrex dish, since my bird is never big enough.

      This smells so good when I am sauteing it, I have to go outside and come back in to get a good warm whiff of it. That smell, with the sound of the Thanksgiving parade on TV in the background is what Thanksgiving is all about.

      1. I make a cornbread based stuffing using a boxed cornbread mix that I make a day ahead.. Sometimes add cubed bread too for a not-too-soft Other ingredients are onion and celery sauteed in butter, dried cranberries and dried cherries, toasted pecans, fresh sage, rosemary and parsley, homemade chicken stock, salt and pepper. I find the key to be a good amount of butter and you can adjust liquid to your liking. Bake it outside the bird in a large but shallow pan and you'll have more crispy top and less of the "slimy" you don't like.

        1. Regardless of the stuffing/dressing recipe you choose, try including some roasted pine nuts in the mix. You can use other nuts (pecans, walnuts, etc.) but, IMO, pine nuts have a distinct advantage over the others.

          1 Reply
          1. re: todao

            I absolutely agree about the pine nuts. I just picked up a small bag at Trader Joe's. Put them away when I got home and then promptly forgot where I stashed them. Finally found them a couple days later. I also love them sprinkled on a four-cheese pizza.

          2. I was a certified stuffing hater for most of my life due to my mother's recipe, which calls for white sandwich bread (like Wonderbread) and a lot of stock, plus an egg. It comes out quite soft and wet, and I find it absolutely revolting. The stuffing that made me change my mind about stuffing was a recipe that used bread with more texture in much larger pieces and much less liquid, so that instead of one big slimy mass of squished up bread, it was really separate pieces of bread that crisped up easily in the oven. Anyway, I think the bread is key no matter what other ingredients you use - choose a bread with lots of texture and chew (I make my own baguettes to tear up), make sure it's thoroughly dry/toasted, keep the pieces larger and don't mash the whole thing together with a lot of liquid - just toss the cubes lightly with the liquid until moist but not soaked. Oh, and no egg! That should help you avoid sliminess entirely.

            3 Replies
            1. re: biondanonima

              Last year (?) I used sour dough bread -- great. Lots of recipes say to remove the outer crust .. I don't think I bothered with that -- what's your opinion on that?

              I always saute onion, celery, add lots of chopped parsley, toasted almond slivers, sliced FRESH water chestnuts, chunks of pealed apple, Bell's seasoning and fresh, chopped sage (not too much).

              1. re: walker

                I never remove the crust. I think it provides some good variation in taste and texture. Since I moisten the bread mixture with chicken stock before I bake it, it doesn't come out overly dry or crunchy.

                1. re: walker

                  Leave the crust!!!! I make my own baguettes for stuffing because I love both their texture and the crust-to-soft-interior ratio. Too much softness=ick for me in stuffing.