Cook the Story

Best Stuffing Recipe and Tutorial (from my mom!)

Hello Festive Foodie Friend and welcome to my stuffing recipe and tutorial. Stuffing is one of those essential holiday dishes and my mom’s is the best. That’s why I watched her make a batch and asked her to tell me her secrets. Once you know the steps to make my mom’s basic stuffing recipe, you can switch it up with different ingredients and flavorings.

Stuffing Recipe and Tutorial #stuffing #Thanksgiving #recipe


I’ll be sharing my best easy holiday recipes over the coming weeks. It would be my pleasure to send you weekly emails with recipe updates and holiday entertaining tips so you don’t miss any of the holiday yum.

I’ve heard that stuffing was invented to stretch a meal. Meat was expensive and hard to come by. Making a well-flavored carbohydrate-based dish supplemented the meat by adding something extra to the plate. Today when meat is often easier to come by and more plentiful, we make stuffing just because we love it.

I don’t know why stuffing caught on the way that it did, but for me it’s the browned crunchy exterior and moist interior act as the best sponge for gravy.

The method for making stuffing that I’m sharing with you today comes from my mom. Her stuffing recipe is the best I’ve ever had. And other people agree with me. For years she and my dad had restaurants and did a lot of catering throughout the holiday seasons. Her stuffing was raved about – I’m positive that it was the stuffing that made their lines for second helpings so long.

When I was in Canada earlier this month I watched my mom make a batch of her stuffing recipe and had her explain every step of her process to me.

This is what I learned from my mom about how to make the best stuffing recipe.

Step #1: Sauté lots of onions in lots of butter until very well softened.

Lots of onions make for a great stuffing recipe.
Step #2: Cut or tear bread into bite-sized pieces. The bread can be day old but need not be. Whatever you do, do not use breadcrumbs. My mom once read that breadcrumbs make a nice stuffing and gave it a try. She says it was the worst stuffing she’d ever had. Toss the buttery onions with the bread. Make sure to scrape all the butter and onions onto the bread pieces.

Bread cubes getting ready for moisture for the best stuffing recipe.
Step #4: Add moisture mixed with beaten egg. You want to add enough liquid that when you take a ball of the uncooked stuffing into your hand and squeeze, liquid actually drips out in small droplets. It’s this moisture that keeps your stuffing…well…moist. If there’s not enough liquid, it will be dry. Don’t worry that the stuffing will be too moist. If you cook it correctly, the outside will be crisp and browned while the inside is soft and tender.

See how moist the bread is for this stuffing recipe?

See how moist the bread is?

Step #5: Season well. VERY well. If you put your face about 6 inches above the bowl of stuffing, you should be able to smell the seasoning. That’s how you know there’s enough.

Step #6: Transfer the stuffing to a cooking vessel. You can stuff a chicken or turkey with this stuffing recipe. However, that won’t yield the crisp exterior I’ve mentioned. For that, you need to cook the stuffing outside of the bird. These days my mom cooks hers in muffin tins. She likes the presentation on her holiday buffet table and she likes that the portions are easy for everyone to transfer to their plates. But most importantly, she likes that everyone gets a bit of crunchy exterior as well as some tender insides. You can instead bake it in a casserole dish but it will require a longer cooking time.

This stuffing recipe is cooked in a muffin tin.
Step #7: Bake the stuffing and then serve.

Stuffing recipe and tutorial: How to make the best stuffing

The reason stuffing is so good is that the technique has been passed down through generations. This picture, taken by me, is of my mom’s stuffing recipe, made by her own hands, sitting on my Baba’s (her mom’s) plate. How can that not taste good?

I hope you’ve learned the basics of how to make stuffing. Now here is my mom’s stuffing recipe for you in a printable version.

 


5.0 from 2 reviews
Mom's Best Stuffing Recipe
 
Prep time
Cook time
Total time
 
This is a basic stuffing recipe. Once you have the method down, you can add different seasonings, meats, dried fruits or other flavorings. This version is cooked in muffin tins because that yields a nice crunchy top and moist interior. You can alternatively bake it in a casserole dish but it will need longer to heat through to the middle.
Author:
Recipe type: side dish
Serves: 12
Ingredients
  • ¼ cup butter or margarine
  • 2 onions, chopped
  • 2 tsp. poultry seasoning, divided
  • 2 tsp. salt, divided
  • 2 tsp. black pepper, divided
  • 15 thick slices of bread (day old is best), in 1 inch cubes
  • 2 large eggs, lightly beaten
  • 1 and ½ cups milk or chicken broth
Instructions
  1. Preheat oven to 350ºF. Grease 12 non-stick muffin cups (size 2 and ½" by and ¼").
  2. Warm the butter in a large skillet over medium heat. Add the onions, 1 teaspoon of the poultry seasoning, 1 teaspoon of the salt and 1 teaspoon of the pepper and cook stirring occasionally until the onions are very well softened but not browned, 6-8 minutes.
  3. Put the bread cubes into a large bowl. Scrape all of the onions and butter onto the bread. Stir well.
  4. Combine the eggs and milk. About half over the bread and stir. Snag a handful of moistened bread and squeeze. If droplets of liquid come out, you've added enough liquid. How dry the bread was to start and the type of bread used affects how much liquid you'll need. If necessary, add more liquid until the bread is saturated enough to yield small drops when squeezed. Stir in the remaining teaspoon of poultry seasoning, of salt and of pepper. Smell the stuffing. It should have a strong herby and peppery scent. If not, you may want to taste the stuffing. My mom and I taste it raw but you can alternatively microwave a bit until heated through and then taste it. Add more seasoning as needed.
  5. Divide the stuffing among the muffin tins. They will be well-mounded. Bake until brown and crunchy on top and heated through, 30-40 minutes. Run a plastic knife around the edges of each muffin cup and then gently remove the portions of stuffing.

 

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I usually make something similar to my mom’s basic stuffing recipe. But I sometimes switch it up by adding different ingredients and flavors. What do you love to add to your stuffing? Scroll down to the comment section and tell me and the other readers all about your delicious stuffing recipe.

Disclosure: This post contains Amazon affiliate links meaning that if you click one and buy something I will earn a small percentage of the sale price. All opinions are my own.
Comments
20 Responses to “Best Stuffing Recipe and Tutorial (from my mom!)”
  1. Emily says:

    Thanks for sharing this delicious recipe! AllFreeCasseroleRecipes.com has featured it on our blog, Recipe Chatter. Feel free to check it out and share: http://www.recipechatter.com/cute-casseroles-muffin-tin/

  2. Suzanne says:

    I finally got a chance to make this, it is fabulous! I added celery and garlic to the sauteeing onions
    And then added fresh dill and rosemary. I LOVE the crispy outside and soft in the middle . Definitely a keeper!!!!

  3. Bill says:

    Hi Christine. Thank you so much for dropping by Southern Boy Dishes. I appreciate your leaving a comment and I’m glad you did so now I can return your visit. I used to make a stuffing in a muffin pan like this and I love having each serving be self-contained. This looks delicious and I might just have to try this recipe for Christmas. Hope you have great holidays and I’ll definitely be back to see what you’re cooking!

  4. Dawna says:

    My stuffing is similar but My Mom did onions and celery. I add chestnuts. My.family and I like it fairly simple. Yes SEASON. I also like to take the dripping from my bird and put it in my stuffing that way it tastes like it was in my bird. I used to stuff tge bird (back before we knew it could make you sick) now I don’t risk it. Happy Thanksgiving everyone!

  5. Cindy says:

    I like to add Granny smith apples, mushrooms cooked in beer and butter, sliced almonds and cheese.

  6. Love the muffin tin idea- plus it helps with portion control so you can have some of everything.
    Wendy | Around My Family Table recently posted: FROZEN Hot Chocolate and Snowflake Marshmallow Pops

  7. Who needs meat after such a yummy stuffing? I would personally eat so much of this that I could be give up on meat :)
    Daniela @ FoodrecipesHQ recently posted: Tuscany in Pics

  8. Katie says:

    What an awesome way to make stuffing! We always just throw it into a casserole dish and bake it up!
    Katie recently posted: One Pot Thanksgiving Dinner for Two

  9. hima says:

    i love that you made these into individual servings! my husband is in charge of the stuffing and usually adds mushrooms and sausage. so good!
    hima recently posted: Spicy Quince Chutney

  10. Emily Wells says:

    This is almost identical to the recipe my great grandmother used (and now my mom and I use :)) The only difference is that we also sautee celery with the onion. And we don’t use milk–only chicken broth. It’s delicious!

    • Christine Pittman says:

      Emily, I often use chicken broth in mine instead of milk too. And I think I’m seen my mom do so. And I think her/I sometimes add other aromatic veggies if we have them. I really like celery in mine. I love that our ancestors made stuffing the same way. It really is something that has been passed down for generations!

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