Stuffings

About Stuffings

Use day-old bread for stuffing or let fresh bread dry out slightly in the oven. Don't economize by using old, stale bread: its tired flavor will haunt the stuffing unless the seasoning is very strong. You don't always have to use bread crumbs---try croutons, cracker crumbs, crumbled cornbread, wild rice, white rice, and barley, or
kasha.

Always taste and correct the seasoning before you use the stuffing. Fry a tablespoonful in a small skillet before tasting it, and bear in mind that the stuffing will absorb additional flavor and moisture as it cooks from the juices of the meat, poultry, or vegetable in which it is encased.

The amount of liquid in stuffing is a matter of personal taste; some people prefer a steaming, porridgy stuffing, while others like the crunch of croutons or dry butter crumbs. Stuffing expands as it cooks: handle it lightly, tossing rather than beating it, and pack it gently to allow plenty of room for expansion.

To store leftovers, remove the stuffing from the cavity, put it in a casserole, and refrigerate. To reheat, place the casserole in a 325°F oven for half an hour, or toss the stuffing in a skillet in a few tablespoons of melted butter.