Our traditional sausage and sage Thanksgiving stuffing (dressing) owes its perfect custardy texture to oven-dried bread and a base of eggs, broth, and butter.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
I'm not going to come down on either side of the whole stuffing-versus-dressing debate, except to say that three reputable sources give three different answers:says that stuffing is stuffed in a bird or joint, while dressing is a more general term for seasoning that goes with food or sauce.With that out of the way, I expect to hear no more on that semantic discussion this holiday season, and certainly not in the comments of this post.
The final pudding should have a moist, custard-like texture. It should be firm enough to cut with a knife, but soft and tender enough to eat with a spoon, with a bit of space left over to soak up some gravy. Much of this has to do with how you pick and handle your bread.First off, you've got to decide what kind of bread you're going to use. Whole grain breads may have more flavor on their own, but they're rougher in texture than white-flour breads.
The flavorings I go with are classic: butter , sage sausage , onions, celery, and garlic. My sister likes to add dried cranberries, and my mother likes to add chestnuts. My sister and my mother, of course, are both wrong.Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F . Spread bread evenly over 2 rimmed baking sheets.
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