Stuffing 101

• 1 1-pound loaf bread (or 1 1/2 pounds cornbread), preferably 1 day old
• 4 cups (2 pounds) chopped vegetables (for cooking)
• 1 cup fresh herbs, such as parsley, sage, and thyme
• 2 cups or less liquid (or 3 eggs or butter)
• 1 pound meat
• Butter and/or olive oil
• 4 cups or less fruit, nuts, and more
• 3 tablespoons seasoning

1. Use 1/2 to 3/4 cup stuffing for each pound of turkey.
2. Dont pack the stuffing tightly; it expands as it cooks.
3. Use a thermometer to ensure the stuffing reaches 165F.
4. Remove the stuffing as soon as the turkey comes out of the oven.
5. Bake any extra stuffing in a buttered covered baking dish at 375F until it is heated through and the top is golden, 30 to 40 minutes.
6. Most stuffings have the same foundation: bread.
7. Beyond that, combine complementary flavors, such as citrus rind and fruit juice, or those that contrast, like pecans and dried cherries.
8. Use a variety of colors and textures, too.
9. For best results, include plenty of vegetables, herbs, and spices.
10. These add nuance to the flavor of stuffing and can change its texture, depending on how they are cut and whether they are cooked before being added.
11. Fennel gives a note of sweet anise; mushrooms yield earthy flavor and a meaty texture.
12. Suggestions: onions, celery, carrots, fennel, mushrooms, and leeks.
13. As you season, taste frequently, and adjust accordingly to get a result you like.
14. Used sparingly, dry mustard and cinnamon are good choices.
15. Cayenne pepper and cumin add heat, whereas paprika and turmeric provide color.
16. Suggestions: cumin and fennel seeds, fresh herbs, dried savory and thyme, bay leaf, turmeric and paprika, and cinnamon sticks.
17. Try fresh apples, pears, or oranges; or dried fruit, such as apricots, raisins, or cranberries.
18. Pine nuts, walnuts, and hazelnuts add heft, as do reconstituted dried mushrooms.
19. Parmesan cheese imparts richness and bite.
20. Suggestions: nuts, dried mushrooms, fresh fruit, dried fruit, and cheese.
21. The most important ingredient of stuffing may be the binder, for it keeps all the other elements in place.
22. For a fluffy texture, use eggs.
23. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).
24. Suggestions: fruit juice, red or white wine, stock, maple syrup, eggs, and butter.

bread, vegetables, fresh herbs, liquid, meat, butter, nuts, seasoning

Taken from www.epicurious.com/recipes/food/views/stuffing-101-393425 (may not work)