old-fashioned poultry stuffing recipe

Step 5: Optional Additions

1. This is the moment to customize your stuffing. Fold in sautéed mushrooms, chopped apples, dried cranberries, or toasted nuts for added texture and flavor.

Step 6: Stuffing the Bird or Baking Separately

• To stuff poultry:
  1. Loosely fill the cavity of your bird with stuffing. Do not pack tightly; the stuffing expands during cooking.
  2. Any leftover stuffing can be baked separately.
• To bake separately:
  1. Preheat your oven to 350°F (175°C).
  2. Grease a baking dish with butter and spread the stuffing evenly.
  3. Cover with foil and bake for 25–30 minutes, then remove the foil and bake for another 10–15 minutes until the top is golden brown and slightly crispy.

Step 7: Serving

Once baked, let the stuffing rest for 5–10 minutes before serving. This allows flavors to meld and makes it easier to slice or scoop. Serve alongside roasted poultry with gravy for a classic, comforting meal.

Tips for Perfect Old-Fashioned Stuffing

1. Use day-old bread to absorb flavors without becoming mushy.
2. Fresh herbs make a noticeable difference in aroma and taste.
3. Adjust moisture gradually; over-soggy stuffing can turn gummy.
4. Don’t overpack if stuffing inside a bird; proper airflow ensures even cooking.

This old-fashioned poultry stuffing recipe is timeless, comforting, and versatile. Whether it’s Thanksgiving, a Sunday roast, or a special family gathering, this recipe promises that warm, homemade flavor everyone loves.

If you want, I can also create a shortcut version for quick stovetop cooking that captures all the flavor in half the time.

Do you want me to do that?