Ditch the Boxed Stuffing for One of These 35 WOW-Worthy Turkey Stuffing Recipes (2024)

FAQs

How much stuffing for a 20 lb turkey? ›

Stuff both the neck and body cavities of a completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking. When preparing a whole turkey for the oven, return the legs to the original tucked position if they were untucked for stuffing.

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

Eggs add richness to the stuffing, and makes it cohere better.

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

As a general guideline, you'll need about 3/4 to 1 cup of stuffing per pound of poultry. Ensure the stuffing is cooked thoroughly to a safe internal temperature, which is 165°F (74°C). It's essential to pack the stuffing loosely inside the bird, as it will expand during cooking.

It's best to use 3/4 cup of stuffing for every pound of turkey. Check the temperature of the turkey as well as the stuffing: When checking the temperature, insert the thermometer into the thigh of the turkey and the center of the stuffing.

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.

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

What makes stuffing unhealthy? ›

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.

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.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Potatoes only take 4-6 minutes so I usually do them after the turkey is finished. But you CAN cook them right in with the turkey. Like this: put the potatoes in a steamer basket if it will fit in on top or beside the turkey. If not, make a tin foil boat to hold the potatoes and fit them in wherever you can.

Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper.

Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook.

A 5-gallon container is typically large enough to fit any size turkey. Be sure to clear out some fridge space before you brine. To minimize cleanup, line the container with a liner bag. If you don't have the fridge space for a 5-gallon container, you can place the turkey in tied bag inside an ice chest.

A stuffed turkey takes longer to cook than an unstuffed turkey. Roast a stuffed turkey for 15 minutes per pound at 350 degrees F (175 degrees C). It is important to check the temperature of the stuffing; it should be 165 degrees F (75 degrees C) when you insert the thermometer into the center of the stuffing.