World's WORST Stuffing Recipe (2024)

FAQs

Why is stuffing not healthy? ›

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

The traditional turkey-day feast, replete with fatty, high-cholesterol, high-fat, and starchy foods like drumsticks, mashed potatoes, gravy and stuffing, is generally anything but heart-healthy.

Another product from a well-known brand, Pepperidge Farm Herb Seasoning Stuffing, gets a “5” in EWG's Food Scores. That's not too bad, but it's in the “yellow” range because of its nutritional content.

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious.

The “most expensive stuffing in the world” of this gold turkey is made of Japanese pork that costs $475 per pound, and both white and black truffles, while the turkey gravy is infused with a $3,300 bottle of bourbon.

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

If turkey, stuffing, or gravy is left out at room temperature (40 to 140°F) for over 2 hours it may no longer be safe to eat. Bacteria prospers at this temperature, increasing the risk of foodborne illness. When stored properly in a refrigerator, turkey leftovers generally stay good for 3 to 4 days.

Should you toast bread before making stuffing? ›

We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

Why Do You Need to Dry Out Bread for Stuffing? Slightly stale bread absorbs meat juices and other ingredients better than moist, fresh bread.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.

Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving. But you can cut its sodium and saturated fat, and pump up its nutritional profile.

Worst: Sausage Stuffing

It's often made with fatty processed meat, butter or margarine, and refined bread or rice. It's a high-calorie food that packs a load of fat, carbs, and nitrates, which are cancer-causing. If you add dried cranberries, there's a good chance they're sweetened and add sugar to your stuffing.

If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing. If the premixed stuffing is cooked and refrigerated, the stuffing would be safe to buy. At home, reheat it to 165 °F before serving.