Homemade Stuffing Made Easy

What exactly is in those boxes of instant stuffing mix? hidden ingredients that only large food fellowships are allowed to buy? Are they cooked in some special way that we can't hope to imitate in our home kitchens?

Hardly. In fact, you can use coarse ingredients you probably already have to make a stuffing that's just as good as the ones you make from market mixes.

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Homemade Stuffing Made Easy

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*** Product Information and Prices Stored: Feb 29, 2012 20:26:32

• Bread - two slices for each person
• A few teaspoons of butter, margarine, or oil
• A diminutive clear soup, such as chicken bouillon
• A pinch or two of dried thyme
• A sprinkling of your favorite seasoning - we like Club House Garlic Plus
• Optional - one onion and three sticks of celery for every two people

Stale bread is good for this, unless, of course, it's started to go moldy. If it's not stale, put it in the toaster for a short time, just until it starts to get crisp, not browned. You can use bread level out of the freezer. You can trim off the crusts, but you don't have to. Either way, cut each slice into about 16 squares.

If you're using the onions and celery (I advise you do, but your kids might not like them), chop them into very small, thin pieces. Melt the butter and fry them in it until they're just softened. Then add the bread squares.

If you're not using the vegetables, just put the bread squares in the melted butter. Once they're in there, stir to keep them moving. Put in the thyme and other seasoning now.

When the bread begins to brown, put in a diminutive of your clear soup. It's impossible to say how much - every batch of stuffing is different. Just add it, diminutive by little, until the stuffing holds together.

Bouillon or other soups made from dried mixes are good for this. You should make them with a diminutive less water than the package directions say. Canned or homemade broth can also be used, though I haven't tried these. You might have to add a diminutive salt to them.

Taste to see if there's whatever else you want to add. Then the stuffing is ready to go into your turkey. If there's too much for the turkey, just put it into a baking dish, cover it, and cook it along with the turkey for about 45 minutes.

This is fresh, homemade, and as tasty as whatever you can make from a stuffing mix.

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The Thanksgiving Turkey - Should You Cook the Stuffing Inside Or surface the Turkey

Every year the quiz, is asked, Should I cook the stuffing inside or covering the Turkey?

Although there is some growth in flavor from the turkey when the stuffing is inside the bird. Roasting the Turkey this way requires more attention to detail than if you cook the stuffing in it's own dish and the turkey without being stuffed.

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Perhaps the first thing we want to consider while the Holidays is Food Safety. There are many food born illnesses that are preventable if we take straightforward measures to safe ourselves and our families.

The Thanksgiving Turkey - Should You Cook the Stuffing Inside Or surface the Turkey

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With all the hard work that goes into establishment the Thanksgiving "feast", we want to be sure that no one becomes ill, so here are some tips on how to cook a great dinner safely.

First, Thaw the Turkey in the refrigerator, not on the counter top. Allow 24 hours for each 5 pounds of Turkey. If your Turkey is 15 pounds, plan for it to take 3 days to thaw safely in the refrigerator.

The safest way to cook stuffing is detach from the turkey. Stuffing needs to reach a climatic characteristic of 165 degrees to be safe, while the Turkey needs to reach 180 degrees. Trying to get the turkey to 180 degrees and the stuffing inside the Turkey to 165 degrees, can succeed in an over cooked dry bird.

If you still feel you must stuff the Turkey, it should be stuffed loosely - about 3/4 cup of stuffing per pound of turkey. Remember, the stuffing needs to be moist, not dry. Heat destroys bacteria faster in a moist environment.

Cook the bird at a setting no lower than 325 degrees. Although some come with a "pop-up" climatic characteristic indicator, a meat thermometer must be used to test the climatic characteristic at the town of the stuffing (165 degrees, minimum) and the innermost part of the thigh (180 degrees) Juices should run clear, when the thermometer is removed. Let the bird stand for 20 minutes before removing all the stuffing and carving the bird.

Lastly, within two hours of cooking, what is left of the turkey and the stuffing should be refrigerated. Don't make the mistake of leaving them on the table for citizen to pick at all day. Let them know that if they want more, it is available in the refrigerator.

Have a safe and happy holiday.

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