How do you make homemade Martha Stewart stuffing?
Table of Contents
How do you make homemade Martha Stewart stuffing?
Ingredients
- 12 tablespoons unsalted butter.
- 4 onions, (2 pounds), peeled and cut into 1/4-inch dice.
- 16 celery stalks, cut into 1/4-inch dice.
- 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage.
- 6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat.
Should you put eggs in stuffing?
Binders. The most important ingredient of stuffing may be the binder, for it keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most used binder, less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).
What is the best bread to use to make homemade stuffing?
The best bread to use for stuffing is the kind that has neutral flavor, tight crumb, with a slight tendency to be on the sweet side. Good choices will be white bread, challah or brioche to name a few.
How stale should bread be for stuffing?
Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don’t have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry.
What temperature should stuffing be cooked at?
Bake at 400°F for 30 minutes. Uncover and bake until crispy. Uncover the stuffing and continue baking until the top is crispy and golden-brown, 15 to 20 minutes more. Let cool briefly before serving.
Should I cover stuffing when baking?
When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
What is the best way to dry out bread for stuffing?
Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you’re looking for. Cut your loaf into evenly sized cubes or slices (depending on what you’re making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.
How many loaves of bread do I need for 12 cups?
A. Generally, a 1-pound loaf will yield about 10 to 12 cups of bread cubes.
Is stale bread the same as dry bread?
Drying bread is a matter of extracting moisture through evaporation—the crumb’s structure remains intact, but it becomes stiffer and crisper thanks to all that moisture loss. Staling, on the other hand, encourages the migration of moisture from swollen starch granules into airy pockets within the bread.
