Best Ever Southern Candied Yams Recipe to Savor Today
Irresistible Southern candied yamsâsimple ingredients, rich glaze, and holiday-ready flavor. Follow ...
90
total time
8
servings
90 kcal
calories
Gathering Ingredients
Gathering high-quality ingredients lays the foundation for the perfect Thanksgiving stuffing. The best stuffing starts with bread that has a little stale texture, so it soaks up the savory pan juices without turning mushy. Day-old sourdough, French bread, or rustic ciabatta are excellent choices, offering a sturdy crumb that holds up to moisture. If you prefer a richer, slightly sweeter note, brioche or challah can be delicious, but balance is key to avoid an overpowering sweetness. For this version, a combination of sturdy bread cubes and a touch of softer bread creates both texture and absorption without becoming heavy. Sausage is a classic anchor for traditional stuffing; choose mild or hot Italian sausage, depending on how bold you want the flavor. If you prefer a vegetarian route, skip the sausage and load the mix with mushrooms, toasted nuts, or extra herbs to maintain depth. Optional add-ins like diced apples, dried cranberries, roasted chestnuts, or toasted pecans bring welcome pops of sweetness and crunch that complement the savory backbone. Aromatics such as onions, celery, garlic, and a generous handful of fresh herbsâsage, thyme, and parsleyâform the stuffingâs fragrant core. Butter or olive oil helps toast the mix and keeps everything juicy. Youâll also need a savory liquidâchicken, turkey, or even vegetable stockâto moisten the bread just enough for a cohesive bake. Salt and pepper balance the flavors, while a dash of apple cider, a pinch of cayenne, or a hint of smoked paprika can provide a subtle kick without overpowering the mix. And donât forget: pre-measure and pre-chop everything so the cooking process goes smoothly. Gathered properly, these ingredients become a comforting centerpiece that complements the turkey and the rest of the feast.
Overview and Tips
Thanksgiving stuffing is more than a side dish; itâs a chapter of the meal that can set the tone for the entire table. The goal is a stuffing that is flavorful, moist but not soggy, with a crisp, golden top. A practical approach is toasting bread cubes until theyâre lightly browned but not completely dry ensures they retain structure after baking. The fat from butter and, if using it, sausage, adds richness, while aromatics release a layered perfume that fills the kitchen. When planning, consider how youâll serve the stuffing: baked separately in a casserole, spooned into the turkeyâs cavity, or a combination of both for extra crust. Make-ahead strategies save time on Thanksgiving Day. You can toast the bread a day or two before, store it in an airtight container, and prep the aromatics and herbs ahead of time. If your schedule allows, you can assemble the stuffing a few hours in advance and refrigerate it; just add extra stock or a splash of moisture before baking to prevent it from drying out. Temperature control is essential: bake at moderate heat (around 350°F/175°C) to ensure a thorough cook with a lush center and a caramelized top. For gluten-free fans, substitute with gluten-free bread and ensure your stock is gluten-free. For meatless variations, add more roasted vegetables, mushrooms for umami, and nuts for texture. Finally, taste and adjust seasoning toward the end of cooking; the interplay of salt, herbs, and a touch of sweetness from apples or cranberries makes a big difference. With these tips, youâll have a stuffing thatâs not just good, but memorableâan anchor for a truly celebratory Thanksgiving.
Choosing the Right Bread
Bread choice sets the entire texture and absorption rate of the stuffing. A bread thatâs too soft and fresh wonât hold its shape, while an overly dense loaf can become heavy and lead to dry patches. The ideal bread is a day-old or lightly stale loaf that can be cut into uniform cubes without crumbling. Sourdough is a favorite because its slightly tangy notes complement savory onions and herbs; it also holds up well to the moisture released during baking. White country bread or a sturdy French loaf works well for a classic texture, while a rustic baguette can add a delightfully crisp edge when toasted. If youâre aiming for a heartier, more rustic stuffing, add a portion of denser breads, such as rye or multigrain, which contribute depth to the flavor profile. If you want a lighter, airier texture, mix in smaller amounts of softer breads like brioche or focaccia, but balance with a sturdier crumb so the stuffing renders evenly. Toasting the bread cubes before combining them with the rest of the ingredients helps lock in flavor and creates a pleasing contrast between the crusty exterior and the moist interior. For vegetarian or vegan variations, ensure the bread contains no animal fats or dairy; if dairy is acceptable, a small amount of melted butter can be replaced with olive oil for a lighter finish. Ultimately, the bread you choose should complement the other componentsâaromatics, herbs, stock, and optional add-insâso the stuffing has a cohesive, well-rounded flavor that shines on a big holiday table.
Preparing Aromatics
Aromatic vegetables and fresh herbs are the heartbeat of stuffing. Start with onions and celery: dice the onion into small, even pieces and mince the celery so every bite carries a balanced sweetness and crisp bite. Garlic should be minced finely to release its perfume without overpowering the dish. Sweat these aromatics in butter or a mix of butter and olive oil over medium heat until they become translucent and fragrant; this process builds the flavor base for the entire stuffing. Add mushrooms if you like a savory umami profile; sautĂ© them until their moisture evaporates to avoid a watery mix. Herbs bring brightness and aroma; sage and thyme are traditional partners for Thanksgiving fare. If you can, strip and finely chop fresh sage leaves just before mixing to maintain their sharp flavor. Parsley adds a fresh note and color; sprinkle it through the stuffing after mixing. Salt is essential for drawing out flavors, but go slow at first and adjust as you goâthe stock you add later will contribute additional saltiness. Consider optional additions such as chopped apples for a light sweetness that pairs well with savory elements, dried cranberries for color and tang, or toasted nuts for crunch. The method is simple, but the results are directly tied to the aromaticsâ freshness and balance: you want a savory base that carries through every bite, with a gentle, lingering aroma that signals a successful Thanksgiving side.
Cooking Process
The cooking process is where everything comes together in a fragrant, comforting finish. Preheat the oven to about 350°F (175°C) and prepare a large baking dish or a covered casserole, depending on how you prefer your crust. If youâre using sausage, brown it in a skillet until itâs fully cooked and crumbly; drain excess fat and set aside. In the same pan, melt butter and sautĂ© the prepared aromatics until soft and deeply aromatic. If youâre avoiding meat, skip the sausage and increase the butter or olive oil slightly to create a rich base. In a separate large bowl, toss the toasted bread cubes with the browned sausage (if using), the sautĂ©ed aromatics, and any add-ins like apples, cranberries, chestnuts, or nuts. Begin moisten the mixture with warm stock, adding gradually until the pieces just hold together when pressed; you donât want the stuffing to be soggy, but you want it evenly hydrated so it bakes into a cohesive mass. Beat one or two eggs into the mixture to help set the texture and keep the stuffing intact during slicing. Season generously with salt, pepper, and chopped fresh herbs. Transfer the mixture to the prepared dish, patting it down to create a flat, even surface. Cover loosely with foil and bake for about 25 minutes; uncover and bake for another 20-30 minutes or until the top is golden brown and a little crusty. A short rest before serving helps the stuffing set and makes it easier to slice. If your schedule allows, the stuffing can be assembled ahead of time and baked later; just add extra stock to rehydrate before baking. The result should be a stuffing with a crisp top and a moist, flavorful interior that harmonizes with the turkey and gravy.
Stuffing Variations
Thanksgiving stuffing is wonderfully adaptable. For a meatless version, lean into mushrooms for umami, extra toasted nuts for texture, and a handful of dried fruit to brighten the profile. If you love a bit of sweetness, add small cubes of sautĂ©ed apples or dried cranberries, which beautifully contrast with the savory base. For a heartier, rustic feel, mix in crumbled sausage with apples and chestnuts, or incorporate finely chopped roasted vegetables like squash or carrots for color and nutrition. Gluten-free options can use a sturdy gluten-free bread with the same technique, ensuring the stock used is gluten-free. A cornbread-forward stuffing gives a Southern twist and pairs wonderfully with roasted turkey, but youâll want to balance the crumb with a bit of moist bread to prevent dryness. If you prefer a lighter, crispier top, dollop the stuffing into smaller baking dishes and bake until the exterior edges turn golden while the center remains soft. For a luxurious finish, drizzle a little melted browned butter over the top before serving or mix in a teaspoon of truffle oil for an extra layer of aroma. Variations let you tailor the stuffing to your guestsâ preferences, dietary needs, and regional traditions, while still delivering the comforting, savory essence that makes Thanksgiving stuffing so beloved.
Stuffing Safety and How to Reheat
Safety is important when preparing stuffing for a crowd. If you plan to bake the stuffing outside the turkey, ensure it reaches an internal temperature of at least 165°F (74°C) for safe consumption. When stuffing inside the turkey, there is a risk of uneven cooking; insert a thermometer into the center of the stuffing to confirm it reaches 165°F (74°C). If you refrigerate leftovers, do so within two hours of cooking and store in shallow containers to ensure rapid and even cooling. Reheating leftovers is best done in the oven or on the stove with a splash of stock or gravy to restore moisture; reheat to 165°F (74°C) throughout. Do not reheat more than once. Itâs a good idea to taste leftovers for seasoning after reheating; the stuffing may dry out slightly, in which case a quick brush of butter or a dab of stock can restore moisture. If youâre serving stuffing inside the turkey, plan to bake the turkey to the recommended internal temperature; carve the turkey and let the stuffing rest for a few minutes separately if you want to maintain a crisp top. These steps ensure your stuffing remains flavorful and safe for guests, allowing you to focus on the rest of the feast without worry.
Serving Ideas and Pairings
Serve stuffing as a crowd-pleasing anchor alongside roasted turkey, cranberry sauce, and pan gravy. A classic presentation includes a portioned scoop per guest, with additional helping on the side for those who want extra. Garnish with a sprinkle of chopped fresh parsley or sage to add color and a fresh aroma. To create an elevated table, consider baking the stuffing in a decorative dish thatâs oven-safe and pre-warmed; a crusty top with a light butter sheen makes it look as good as it tastes. Pairing ideas include a traditional cranberry relish, roasted vegetables like Brussels sprouts and carrots, and a bright green salad to balance the richness. For beverages, offer a sparkling apple cider for a non-alcoholic option or a light red wine such as Pinot Noir or a versatile white like Chardonnay. If you want to add a regional twist, try a cornbread-based stuffing in the South or a herb-forward, all-vegetable version in the Northeast. The key is to serve a stuffing thatâs flavorful, moist but not soggy, with a textural contrast between a crisp top and a tender interior. When plated well and shared among family and friends, stuffing becomes more than a side dishâitâs a memory in the making.
Final Presentation
The final presentation treats stuffing as a centerpiece of comfort and tradition. Present a large, steaming platter or a family-style dish that invites guests to serve themselves. A touch of greenâchopped parsley or sageâbrightens the top and adds a fresh aroma as guests gather around the table. If you baked the stuffing inside the turkey, the release of steam from the birdâs cavity often enhances the stuffingâs flavor; for a crisper top, you can broil the top for 1-2 minutes at the end, watching carefully to avoid burning. For a visually appealing finish, slice the stuffing into neat squares or wedges, revealing a lush interior with visible specks of herbs, bits of sausage or nuts, and the golden crust. A side of cranberry sauce and a drizzle of pan gravy completes the plate and enhances the stuffingâs savory notes. On a festive table, presentation matters as much as taste; choose a dish that reflects the season and ensures warmth while guests mingle. The worlds of crunch, tenderness, and aroma collide in every bite, making this stuffing a memorable hit regardless of whether you serve it in the turkey or out of the oven. Itâs the kind of recipe that becomes a family classic, shared year after year as new memories form around the table.
World's Best Thanksgiving Stuffing
Master the perfect Thanksgiving stuffing with sausage, herbs, and toasted bread. Learn tips, variations, and make-ahead steps for a crowd-pleasing side.
total time
90
servings
8
calories
90 kcal
ingredients
- 8 cups cubed day-old bread đ
- 1 lb spicy Italian sausage đ
- 2 tbsp olive oil đ«
- 1 large onion đ§
- 2 stalks celery đ„Ź
- 1 large apple đ
- 1/2 cup dried cranberries đ
- 1/2 cup chopped fresh parsley đż
- 2 tsp dried sage đż
- 1 tsp dried thyme đ±
- 2 cups turkey or chicken stock đ„Ł
- 2 large eggs đ„
- 1/2 cup unsalted butter melted đ§
- 1 tsp kosher salt đ§
- 1/2 tsp black pepper đ§
instructions
- Preheat the oven to 350°F (175°C) and butter a large baking dish.
- Spread the bread cubes on a baking sheet and toast 10â12 minutes until lightly golden; transfer to a large mixing bowl.
- In a large skillet, cook the sausage over medium heat until browned, breaking it into crumbles; drain excess fat and add to the bread bowl.
- In the same skillet, sautĂ© the onion and celery in olive oil until translucent, about 5â7 minutes. Add the diced apple and cook 2â3 minutes more.
- Stir in the melted butter, parsley, sage, and thyme; cook 1â2 minutes to bloom the herbs, then add to the bread mixture.
- Whisk eggs with the stock; pour over the bread mixture and toss until just moistened. Season with salt and pepper.
- If the mixture seems dry, add a little more stock until evenly moistened but not soggy.
- Transfer to the prepared dish, cover with foil, and bake 40 minutes. Uncover and bake 15â20 minutes more until the top is golden and crispy.
- Rest 10 minutes before serving to let the juices set.
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