Turkey may be the star of Thanksgiving, but stuffing is my MVP on the menu! Whether it’s stuffing in the turkey or dressing in a casserole dish, this side item has long been one of my favorites. Today, I’m going to show you how to make stuffing for your Thanksgiving turkey!
Ingredients
- cornmeal
- self-rising flour
- eggs
- buttermilk or milk
- vegetable oil
- bell pepper
- onion
- celery
- chicken stock (if making from scratch- chicken thighs, carrots, onion, celery, bay leaf, thyme, garlic powder, onion powder, salt, pepper, chicken bouillon)
- breadcrumbs
What’s The Difference Between Stuffing And Dressing?
Before we get into the recipe, let’s discuss a commonly asked question. What is the difference between stuffing and dressing? The answer is location, location, location. Stuffing, as the name implies, is stuffed inside the turkey. Dressing, on the other hand, is typically served in a casserole dish or cast iron skillet.
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In terms of recipe, there is no technical difference between stuffing and dressing. Both use some type of breading, various vegetables, and are usually flavored with a broth. Recipes in the northern US often use bread for stuffing, while in the South, cornbread is king. Stuffing is more popular in the North, while dressing is more popular in the South.
For the first few Thanksgivings I cooked for, I always went with dressing. The last few, however, I have cooked both stuffing and dressing. There is just something magical about that turkey flavor basting that stuffing that I absolutely love!
Prepping Stuffing For Your Thanksgiving Turkey
Making stuffing from scratch is a multi-step process. First, you’ll want to gather all of the ingredients. I like to start with the vegetables. I dice up all of my bell peppers, celery, and onions and set them aside. Make sure you dice to a nice uniform size.
Gather all of the cornbread ingredients and a large mixing bowl. A whisk or spoon will be needed as well. If you are making stock from scratch, gather all of the ingredients and a stockpot. The most efficient way to cook the stuffing is to have your stock cooking at the same time as your cornbread, or at least have them finish at the same time.
If you have the space, separate the cornbread ingredients and the stock ingredients into different areas. This will make the process go much smoother.
Making Chicken Stock From Scratch
I’ve previously covered how to make chicken stock from scratch in my Chicken and Dumplings recipe, but I’ll give an abbreviated rundown here. Start by seasonin your chicken thighs with salt, pepper, garlic and onion powder. Sear both sides on medium high heat until golden brown.
Next, cover with water. Figure how many cups of stock you need, and add an additional 1-2 cups of water because this will reduce. The longer it reduces, the more concentrated flavor you will have. With the water in the pot, add the vegetables and seasonings.
Once the stock reaces a light simmer, turn the heat down and keep it simmerin. You have to cook it at least until the chicken is done, but again, the longer you cook the stock, the better it will be.
Making Cornbread For Stuffing
I’m not going to give exact amounts on cornbread measurements, because that will entirely depend on how much stuffing or dressing you want to make. The key measurement is the ratio between cornmeal and self rising flour. I do 2 cups of cornmeal for each cup of flour. This makes delicious and fluffy cornbread while keeping the classic flavor.
Start by mixing your dry ingredients in a large mixing bowl. Next, toss in your eggs and vegetable oil. After that, slowly add your milk while whisking everything together. Once everything is incorporated, toss in your chopped vegetables.
The final step is to grease a baking dish and pour the mixture into it. Bake at 350 degrees until the top is golden brown and in the inside is cooked through. You can test this by inserting a fork or toothpick into the middle of the cornbread. If it comes out clean, the cornbread is done.
Mixing The Stuffing For Your Thanksgiving Turkey
Once the cornbread is finished, let it cool down. It doesn’t have to come to room temperature, but you don’t want it smoking hot. Once cooled, cut it up into small squares, then crumble into a large mixing bowl. Slowly add the chicken stock and mix.
While mixing the stock and cornbread, add in breadcrumbs to help bind things together. The breadcrumbs also allow you to add more stock without making things too soupy. More stock means more flavor. Seasoning the mixture with plenty of sage to get that classic Thanksgiving stuffing taste.
Once your mixing is complete, the stuffing is ready for the Turkey! Make sure the cavity of the turkey is cleaned out, and then fill it with the delicious stuffing you have prepared.
If you are making dressing instead of stuff, simply grease another baking dish and fill it with the mixture. It should bake on 350 degrees for between 20-30 minutes, depending on the thickness of your dish.
