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Stuffing has no egg or chicken stock - will it be dry?

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  • Aimee Nov 22, 2011 08:08 AM
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I'm making Roast Turkey with cornbread, apple, sausage stuffing from the Silver Palate's first book. The instructions for roasting the turkey look good and the stuffing ingredients look good. But I've never made stuffing without some kind of liquid so I'm a little apprehensive. I think eggs are more optional. Has anyone made this before? I am an experienced cook but never stuffed and cooked a turkey before! Thanks.

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  1. If you're putting the stuffing inside the bird, you probably don't need any liquid - the juices from the bird itself will probably be plenty. If you're cooking it in a separate dish, though, I would add at least some stock.

    1 Reply
    1. re: biondanonima

      I often don't put any liquid in my stuffing and it works out great, both inside the bird and if I roast it separately - I quite like it with a bit of texture and crunch on the outside.

      I do sweat the onions and garlic in butter and olive oil - this adds enough moisture to bind it all together.

    2. i'll be a cretin and respond even though i've not cooked that recipe. (LOL, y'all can go ahead and mock me now and get it out of the way. i guess i'm probably not much help, but i'm a dressing craving gal -- i'd rather eat dressing than turkey any day! so i love to cook dressing and to see new ideas; this combo does sound delicious!).

      so…. that being said, i'm guessing that the silver palate recipe is expecting the bird juices and the fat from the sausage (and the apples and ample butter) to provide enough moisture. (i'd make sure that the sausage is not a lean one, like jimmy dean -- which is quite lean).

      i have stuffed a turkey all of once, but when i make dressing -- which is often -- i cook it in a separate large pan, using both broth and eggs (as your question implies).

      here is that silver palate recipe. http://www.seriouseats.com/recipes/20... the blog writer indicates that were one to cook it in a separate pan, one would probably need to baste the dressing with the turkey juices and/or sausage fat.

      if i were going on my gut instinct, i'd want to add some broth at least (but then again, i'd bake it separately). but the referenced blogger seems to be thrilled with the recipe, even using pepperidge farm cubed cornbread: ""He admittedly uses Pepperidge Farm cubed cornbread stuffing instead of the homemade bread that the recipe recommends, but says, "This stuffing turns out so good I can't imagine actually making the Silver Palate stuffing recipe comes out any better."""

      i'd do like the blogger and use the bulk bag of pepperidge farm herb stuffing with my homemade cornbread, because plain bread doesn't do much for me in stuffings/dressings.

      your turkey is already thawed completely (if it was frozen at first)?
      you have a thermometer ready for the dressing and the bird?
      you have calibrated your oven to make sure it is heating to the desired temperature?
      you'll not be "stuffing" too much into the cavity….it should be loose. if you have leftover, cook it in another pan, definitely with extra broth, and cover for at least half the time.

      ~~~~~~~~~

      i wish you a fantastic thanksgiving.

      1. IA w/ biondanonima. Stock isn't necessary since you'll be stuffing the bird and I don't think eggs are either. The few times I've stuffed the bird, I've moistened it slightly with stock and skipped the egg. It was utterly delicious.

        When I bake it in a casserole, I add plenty of melted butter and stock and just enough egg to prevent it from being really crumbly. (Cornbread stuffing in my household).

        1. I have made that recipe and it has ample fat to keep it moist wihtout getting mushy. Go for it. If you have to do some outside the bird moisten with stock.

          1. Except for the fact that it has no liquid in the initial stages of its development, I frankly don't see much about this stuffing recipe that is unique. I would recommend preparing it as a "dressing" rather than a "stuffing", but if you're an experienced cook you already know how difficult it is to produce both a succulent bird and a nicely textured stuffing in the same pan so I won't go into that issue.

            1. It is baked in a water bath, that should prevent dryness.