No doubt anyone who has ever stuffed a bird, pig or vegetable possesses at least one stuffing disaster story. Too much basting turned the breadcrumb stuffing into a mushy porridge of bread, onions and celery. Too long in the oven left it as dry and brittle as unadorned toast.
Sometimes true disaster strikes. Undercooked but appearing perfect, the gorgeous stuffing made all the dinner guests deadly ill. Tales such as these leave you wondering why we fill the insides of anything -- or at least why we always employ the same basic ingredients each and every time.
The practice of filling meaty cavities with edible surprises dates back to at least classical Roman times. Delicacies of this period included roast pigs packed with sausages and black pudding and geese brimming with bread, onions and sage.
Medieval-era cookery likewise made heavy use of stuffing. Stuffed dishes of the period could be as simple as an almond encased inside ground meat or a dab of marzipan squeezed inside a halved apricot or date.
Economy is probably the foremost reason why we stuff. During lean times cooks could stretch a meal by loading their small allotments of meat with hunks of inexpensive white bread and seasonings. The starchy filling absorbed the roasting meat's rich juices and produced a satisfying side dish.
But stuffing could also make a mundane offering exciting. France, in particular, is renowned for its "farces," the unexpected stuffing found inside food.
During the 19th century, French chefs molded seasoned, finely ground veal, pork or chicken "forcemeats" into whimsical shapes and slid the dressings inside meat, poultry or fish. When diners cut into their dinners, they were surprised and delighted to discover a ball-, egg- or carrot-shaped portion of flavorful filling awaiting them.
Besides the customary bread and finely ground forcemeats, cooks can choose from a wide variety of stuffings. Wild rice, couscous and lentils all produce delicious savory fillings. Gingerbread provides an unusual, spicy twist, while cornbread mixed with apples and cranberries lends a more traditional taste to the dish.
While the tried and true breadcrumb goes well with virtually anything, wild rice stuffing partners best with such fowl as goose, turkey, chicken and Cornish game hens. Apple-cranberry cornbread enlivens duck, goose, pork and turkey. As for the zesty gingerbread, that compliments turkey perfectly.
On the vegetable front, couscous works wonders in tomatoes, zucchini and eggplants. Lentils lend a little zip to salmon, squash, pumpkins, mushrooms and peppers.
No matter which dressing you choose, though, you will invariably face the same dilemma. Unless the stuffing reaches a minimum internal temperature of 165 F, bacteria will breed in it. Yet if you increase the cooking time and temperature of the stuffed meat, poultry or fish, you may end up with well done stuffing and a parched, overcooked main dish.
To avoid this quandary, the USDA recommends that you cook stuffing separately in a casserole. Simply place a shallow layer of filling in a buttered baking dish, cover it with foil and bake for 30 minutes at 350 F. After 30 minutes, remove the foil and continue to bake for another 10 to 15 minutes, until the dressing is golden brown on top.
Worried that the absence of meat drippings will translate into a dry stuffing? Simply pour melted butter, bacon fat or the actual drippings into the stuffing. Fat won't dry out in the oven, nor will it turn breads and grains gooey the way that stocks and other liquids do.
For even wetter fillings, include whole, beaten eggs. The egg-bolstered stuffings are fluffier yet firmer than those moistened with fat. Note that if you make your dressing in advance, do not add the eggs until the dressing has been re-heated and is ready to be fully baked.
If you're planning to stuff poultry or meat, cook and then cool your stuffing mixture before inserting it into the cavity. To prevent bacteria from forming, fill the meat just before sliding it into a preheated oven. Additionally, pack the stuffing loosely and lightly so that it will cook more evenly.
Apple-Cranberry Cornbread Stuffing
Serves 6 to 8
4 cups crumbled cornbread
2 cups wheat bread crumbs
4 tablespoons unsalted butter, divided
Sometimes true disaster strikes. Undercooked but appearing perfect, the gorgeous stuffing made all the dinner guests deadly ill. Tales such as these leave you wondering why we fill the insides of anything -- or at least why we always employ the same basic ingredients each and every time.
The practice of filling meaty cavities with edible surprises dates back to at least classical Roman times. Delicacies of this period included roast pigs packed with sausages and black pudding and geese brimming with bread, onions and sage.
Medieval-era cookery likewise made heavy use of stuffing. Stuffed dishes of the period could be as simple as an almond encased inside ground meat or a dab of marzipan squeezed inside a halved apricot or date.
Economy is probably the foremost reason why we stuff. During lean times cooks could stretch a meal by loading their small allotments of meat with hunks of inexpensive white bread and seasonings. The starchy filling absorbed the roasting meat's rich juices and produced a satisfying side dish.
But stuffing could also make a mundane offering exciting. France, in particular, is renowned for its "farces," the unexpected stuffing found inside food.
During the 19th century, French chefs molded seasoned, finely ground veal, pork or chicken "forcemeats" into whimsical shapes and slid the dressings inside meat, poultry or fish. When diners cut into their dinners, they were surprised and delighted to discover a ball-, egg- or carrot-shaped portion of flavorful filling awaiting them.
Besides the customary bread and finely ground forcemeats, cooks can choose from a wide variety of stuffings. Wild rice, couscous and lentils all produce delicious savory fillings. Gingerbread provides an unusual, spicy twist, while cornbread mixed with apples and cranberries lends a more traditional taste to the dish.
While the tried and true breadcrumb goes well with virtually anything, wild rice stuffing partners best with such fowl as goose, turkey, chicken and Cornish game hens. Apple-cranberry cornbread enlivens duck, goose, pork and turkey. As for the zesty gingerbread, that compliments turkey perfectly.
On the vegetable front, couscous works wonders in tomatoes, zucchini and eggplants. Lentils lend a little zip to salmon, squash, pumpkins, mushrooms and peppers.
No matter which dressing you choose, though, you will invariably face the same dilemma. Unless the stuffing reaches a minimum internal temperature of 165 F, bacteria will breed in it. Yet if you increase the cooking time and temperature of the stuffed meat, poultry or fish, you may end up with well done stuffing and a parched, overcooked main dish.
To avoid this quandary, the USDA recommends that you cook stuffing separately in a casserole. Simply place a shallow layer of filling in a buttered baking dish, cover it with foil and bake for 30 minutes at 350 F. After 30 minutes, remove the foil and continue to bake for another 10 to 15 minutes, until the dressing is golden brown on top.
Worried that the absence of meat drippings will translate into a dry stuffing? Simply pour melted butter, bacon fat or the actual drippings into the stuffing. Fat won't dry out in the oven, nor will it turn breads and grains gooey the way that stocks and other liquids do.
For even wetter fillings, include whole, beaten eggs. The egg-bolstered stuffings are fluffier yet firmer than those moistened with fat. Note that if you make your dressing in advance, do not add the eggs until the dressing has been re-heated and is ready to be fully baked.
If you're planning to stuff poultry or meat, cook and then cool your stuffing mixture before inserting it into the cavity. To prevent bacteria from forming, fill the meat just before sliding it into a preheated oven. Additionally, pack the stuffing loosely and lightly so that it will cook more evenly.
Apple-Cranberry Cornbread Stuffing
Serves 6 to 8
4 cups crumbled cornbread
2 cups wheat bread crumbs
4 tablespoons unsalted butter, divided
