There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it every day leading up to Thanksgiving, to spread the wealth of our community's knowledge -- and to help you host the least stressful Thanksgiving yet. No promises on the crazy relatives.
Today: How to achieve the perfect stuffing, even if you encounter a few slip-ups along the way. Tomorrow, we'll talk about solutions for top turkey conundrums.
Many of us look forward to stuffing every Thanksgiving as eagerly as the bird. After all, it's not like we have the opportunity to eat stuffing sandwiches for lunch on a daily basis (although, there's an idea). It's understandable that you want that once-a-year stuffing to garner some serious attention, for the right reasons: not because it's too dry or overly mushy. We've seen a pattern over the years on the Hotline, in the throes of Thanksgiving prep, last-minute stuffing issues pop up. Thankfully, with each stuffing emergency, a Food52er has come to the rescue (you guys are great!).
In the spirit of prevention, we've summed up common stuffing woes and fixes.
Too Much Liquid
- Slip-Up: Augustmommy949 assembled her stuffing the day before, accidentally added extra broth, and was worried she would get a soggy end result.
- Solution: Amanda recommends adding more bread, or baking for longer than the recipe called for to cook off the moisture.
- Slip-Up: SandraDee was afraid her stuffing would dry out the next day, and wanted to know how to "emulate stuffing moistness" when reheating leftovers.
- Solution: Sdebrango suggests adding either chicken or turkey broth and baking covered to achieve extra moist stuffing, or uncovered if you a prefer crispier top.
Saving Oven Space
- Slip-Up: Pamela731 wondered if she could cook her stuffing in a slow cooker to save oven space.
- Solution: Monita recommends cooking it on high for 45 minutes, and then switching to low for 4 to 6 hours.
Last-Minute Bread Drying
- Slip-Up: Katie1081 questioned how long it takes to dry challah out.
- Solution: Overnight will do the trick according to drbabs, but a few days in advance is best, because the drier the better!
- Solution: For last minute drying, meganvt01 puts bread in the oven at 250-300 degrees.
How do you get the perfect stuffing? Continue the conversation in the comments below!
Have you missed any of our Thanksgiving round-up of Burning Questions? Catch up now:
- The Definitive Pounds-Per-Person Guide to Turkey and Potatoes
- To Brine or Not to Brine?
- Everything You Need to Know About Brining
- How to Accommodate Guests with Special Diets and Stay Sane
Photo by James Ransom