As we all know, Thanksgiving is coming up in, oh, 2 DAYS!! Actually, less than 2 days if you consider this Tuesday to be almost done. With all the running around like a turkey with it’s head chopped off (yep, went there), you may make a few choice mistakes that many of us do. One such mistake: ruing the stuffing! Thankfully, there are people (like Emily Abbate) who do their research, helping us correct any mistakes with this monumental side dish:
Mistake #1. You make it ON Thanksgiving: If you’re making your stuffing from scratch, the bread you’re using needs time to dry out. If the bread is more than a day old, then it will be stale, better for use, and your stuffing won’t dry out.
Mistake #2. You try to make it “skinny”: Oh come on, Thanksgiving happens once a year. If you try to reduce the amount of butter you use for your stuffing recipe, you’ll be majorly sacrificing on taste.
Mistake #3. Cooking it in the turkey:Whatever stuffing you make inside your turkey is totally NOT the kind of stuffing you want to serve your guests. Why’s that? Because in order for the stuffing to cook, in the center of the turkey, the temperature needs to be at 165°F. You know what that means? By the time you get the right temperature for your stuffing, your bird is kaputz. Overcooked. In other words, not tasty.
Mistake #4. You forget to take its temperature: With that said, taking the temperature of your stuffing IS important because there’s usually raw egg in there. Like I said, the temperature should be 165°F.
Mistake #5. You don’t make enough: This is the WORST. Everyone loves stuffing. And when you run out, you essentially ruin Thanksgiving. Don’t be the woman who ruins Thanksgiving!