Stuffing
Ingredients
Preparation
Bland
Step 1
Sage is the most common stuffing seasoning. If you haven’t added any (or not enough), try that. It may also need some (more) salt and pepper. You can also try ginger, thyme, parsley, celery salt, or rosemary. Sautéed onions and celery are also good basic additions. If you feel like being a bit more unusual in your vegetable choice, try carrots, sweet potatoes, or bell peppers. Some people even add fruit to their stuffing (which can be especially nice in a cornbread stuffing). Apples, persimmons, raisins, and cranberries are all possibilities. If you eat meat, crumbled browned sausage or bacon adds a nice flavor. Nuts are good, too.
Dry
Step 2
Add hot liquid (broth is the obvious choice, but apple juice can be interesting, too) and mix until it’s a consistency you like.
Salmonella worries
Step 3
This is a concern if you’ve cooked the stuffing inside the bird or if you’ve added eggs to the stuffing. When you take the turkey out of the oven, make sure you test the temperature of the stuffing as well as the turkey. It should be at least 165°F. If it isn’t, scoop it out and bake or microwave it until it gets there.
Soggy
Step 4
The stuffing that comes out of the turkey is often quite wet. If it’s too wet for you, put it into a baking dish and bake uncovered at 350°F for about 15 minutes. If you’d like it a little crispy on top, turn on the broiler for a few minutes.
