For over 40 years, my mother has been making our Thanksgiving turkey stuffing using my grandmother’s recipe.
Ive never tasted any turkey stuffing that has come close to as good as my moms. Made on the stovetop, it contains cubed French bread toasted in butter, walnuts, onions, celery, apples, and green olives.
Yo Thanksgiving peeps! It’s that time of year again – the time for family friends, and, of course, Thanksgiving stuffing. But with so many different recipes out there, which one should you choose?
Today, we’re putting two classic stuffing recipes head-to-head: Maxine’s Turkey Stuffing from Bon Appétit and Homemade Giblet Stuffing from Food.com. Let’s see how these two titans of the Thanksgiving table stack up.
Maxine’s Turkey Stuffing:
- Main Ingredient: Pepperidge Farm Herb Seasoned Stuffing
- Flavor Profile: Classic, savory, with a hint of sweetness
- Texture: Moist and fluffy
- Effort Level: Easy
- Unique Feature: Uses turkey giblets for added flavor
Homemade Giblet Stuffing:
- Main Ingredient: Bread (preferably homemade)
- Flavor Profile: Rich, savory, with a hint of spice
- Texture: Dense and hearty
- Effort Level: Moderate
- Unique Feature: Uses giblets and neck for a truly authentic flavor
The Verdict:
Both Maxine’s Turkey Stuffing and Homemade Giblet Stuffing are delicious and festive options for your Thanksgiving table. Ultimately, the best choice for you will depend on your personal preferences and the amount of time you have to cook.
If you’re looking for a quick and easy option, Maxine’s Turkey Stuffing is the way to go. It’s simple to make and uses readily available ingredients. Plus, the addition of turkey giblets gives it a unique and flavorful twist.
If you’re willing to put in a little more effort, Homemade Giblet Stuffing is definitely worth the extra time. It’s packed with flavor, thanks to the use of giblets and neck, and has a hearty texture that will satisfy even the hungriest Thanksgiving guests.
Additional Resources:
- Maxine’s Turkey Stuffing Recipe: https://www.bonappetit.com/recipe/maxines-turkey-stuffing
- Homemade Giblet Stuffing for Turkey or Chicken Recipe: https://www.food.com/recipe/homemade-giblet-stuffing-for-turkey-or-chicken-266831
No matter which recipe you choose, I hope you have a delicious and memorable Thanksgiving feast!
Tips for the Best Turkey Stuffing
- Dry the cubed bread before toasting it in butter: Stale, crusty French bread that has slightly dried out is ideal for stuffing; otherwise, the bread might crumble into the filling. Before toasting the bread cubes in butter on the stovetop, place them in a baking pan and dry them out for 10 minutes at 200°F.
- Blanch the walnuts: The tannins in walnut skins can cause your stuffing to become dark and bitter. To get rid of the bitter tannins, blanch the raw walnuts in water before toasting them.
- Prepare giblet turkey stock: By using giblet turkey stock in this stovetop stuffing recipe, you can maintain the rich flavor of the turkey. To make a light turkey stock to flavor the stuffing, simply open the giblets packet that comes with your turkey and simmer the heart, gizzard, and neck in water for an hour.
Make-Ahead Tips for This Turkey Stuffing
Although it’s best made the day the turkey is prepared, you can easily prepare part of the stuffing ahead of time.
- Two days in advance: cube the bread and allow it to air dry. When dry enough, put the cubes in a plastic bag.
- Make the stock and put the ingredients together up to step four the day before. When you’re ready to begin cooking on Thanksgiving Day, add the remaining stuffing ingredients to the pot.
- Keep it warm: If you’d like, you can prepare it earlier in the day. We simply keep it warm on the stovetop, adding a small amount of water to the bottom to prevent sticking and burning. When the turkey is resting after cooking, you can also place it in an ovenproof dish, cover it with foil, and reheat it in the oven.
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Seasoning Turkey necks for dressing
FAQ
Does stuffing go in the neck of the turkey?
What do you do with the turkey neck?
What part of the turkey do you stuff?
How do you make a stuffed turkey?
Cook sausage in a large skillet over medium heat until cooked through, about 10 minutes. Chop parsley leaves and remaining celery in a processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; add stuffing mix. Add turkey broth by 1/2 cupfuls, mixing until moist but not wet.
How do you cook a Turkey with Giblet stuffing?
Remove from the heat and stir in poultry seasoning, salt, and pepper. Place bread crumbs into a large bowl. Stir in giblet mixture and enough broth to lightly moisten bread. Stuffing is ready for baking as desired. As Stuffing: Stuff an 18-pound turkey with giblet stuffing and bake as directed in your turkey recipe.
What can I add to a turkey stuffing?
Meat-lovers: If desired, omit the mushrooms. Brown sausage or bacon to add to the stuffing. I love to add cooked and chopped turkey giblets and neck meat, too. Remove them from the cavity of the turkey and simmer in a small saucepan until they’re tender. Chop finely.
How do you cook a turkey stuffed Apple?
Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt, and pepper. Cover and turn heat to low. Cook for an hour or until the apples are cooked through.