7 mistakes people make when cooking stuffing—and how to avoid them (2024)

Never serve dry (or soggy) stuffing again!

Stuffing is a classic Thanksgiving side dish that’s a must for any holiday spread. You can take this comfort-food staple in many directions, and while it can be argued that there’s no “wrong” way to make stuffing, there are some common missteps that can leave you a little underwhelmed with the results.

Here are seven mistakes people often make when preparing stuffing and how you can avoid them, guaranteeing you’ll make the perfect dish with which to wow your guests this Thanksgiving.

1. Not Drying Out The Bread

Starting your stuffing out with bread that’s completely dry is essential for your stuffing’s taste and texture. A lot of recipes recommend using stale bread for this reason, but you can actually oven-dry your bread for the same effect in a lot less time. Serious Eats recommends toasting a white sandwich-style loaf at 275 degrees for about 45 minutes.

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2. Actually Stuffing The Bird

It’s called stuffing because you’re supposed to stuff the turkey with it, right? While that may be where the term comes from, it also makes it a lot more difficult to properly cook the turkey. Instead, just serve it on the side.

3. Not Cooking Your Vegetables

There’s more to stuffing besides bread. To really maximize the flavor of your stuffing, you should add aromatic vegetables like onions and celery. But don’t just add them in their raw state. Make sure to cook them in a bit of butter first.

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4. Soggy Stuffing

If you end up with soggy stuffing despite your best efforts, it may come down to your cooking method. A good way to end up with crispy stuffing every time is to turn your stuffing into muffins. Check out this recipe for make-ahead stuffing muffins from Chew Out Loud.

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5. Not Using Enough Butter

While cutting down on fat and calorie-laden ingredients like butter may seem like a great way to lighten up a recipe, when it comes to stuffing, skimping on butter may spell disaster. Using plenty of butter is the key to moist, yet crispy stuffing.

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6. Overcooking It

Perfect stuffing needs to be cooked just right. Overcook it and your stuffing will be dry. Undercook it and it will be soggy. It can be difficult to get it just right, so if you’re bringing stuffing as part of a potluck, undercook it slightly at homeso that when you arrive at your destination, you can finish it in the oven in just a few minutes.

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7. Adding The Stock All At Once

If you haven’t learned this already, the key to perfect stuffing is a delicate balance. Adding the right amount of stock to the stuffing is essential to getting an ideal texture, but so is how and when you add it. Add about a half-cup to a cup at a time to give the bread time to soak up the broth before you add more.

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Time to get cooking!

About the Author

Kate Streit

Kate Streit lives in Chicago. She enjoys stand-up comedy, mystery novels, memoirs, summer and pumpkin spice anything. Visit Scripps News to see more of Kate's work.

FAQs

7 mistakes people make when cooking stuffing—and how to avoid them? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

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How to keep stuffing moist when cooking? ›

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

How soggy should stuffing be before baking? ›

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. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Is stuffing better with or without eggs? ›

Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center. And sea salt and fresh black pepper – To make all the flavors pop!

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Why add eggs to 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.

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Should I cover my stuffing while cooking? ›

They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top). Our best make-ahead stuffing recipe is no different. The key is assembling and doing the first round of baking a day ahead, so all that's left to do is crisp it up while your turkey rests.

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How do you make stuffing softer? ›

If you made your stuffing as dry as a desert, don't panic! Melt a little bit of butter in a sauce pot with some stock and add a couple of ladles of it to the dried stuffing. Toss it all together and let it soak. Cover to keep it warm until ready to serve.

How do you keep stuffing warm without drying it out? ›

He uses the hot broth on stuffing, too, rather than putting the stuffing in the oven to heat it up (and risking drying it out). "I make indentations in the trays of stuffing with a spoon," he says, "I put the hot chicken stock in it and it keeps it warm."

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