9 Things to Add to Stuffing Mix to Make It Taste Homemade (2024)

FAQs

Why do we add egg to the stuffing mix? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.

Read directions on your favorite stuffing mix box. Add enough hot water to the broth to make up the required liquid needed. (Omit butter the recipe calls for as it was already used to saute vegetables.) Pour over stuffing/vegetables mixture and mix well.

You can add dried fruit, fresh fruit, vegetables, sausage, nuts, grains, whatever. But you want to make sure there is an element that keeps it all loosely sticking together. That's called a "binder," and bread is really great at this. To work its magic, the bread needs a little liquid.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What is stuffing made of? Stuffing can be made of many different things, but the ingredients most varieties of stuffing have in common are some sort of starch (breadcrumbs, rolled oats, pearl barley etc), some sort of herb (bay leaves, sage, garlic) and chopped onion or another kind of vegetable.

Celery and onions are cooked with butter, herbs and seasonings. It's all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden. I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.

How much stuffing per person? A 14-ounce bag of stuffing makes about 11 servings; a 6-ounce box of stuffing mix makes 6 servings.

What happens if you don't cook stuffing? ›

It Could Give You Salmonella Poisoning

If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Adding eggs one at a time (or slowly, in the case of a cake batter requiring 24 or more eggs, like we often encounter in the Muddy's kitchen!) allows the temperature of your egg-butter-sugar mixture to remain in a safe range.