如果像我一样，您有自己喜欢的馅料食谱，如果您对其进行了更改，就会面对愤怒的家庭成员桌，您可能会很想跳过本文。不。一方面，您将学习如何改善馅料，而不必考虑不同类型的面包料或通过调整添加的草药和香料来使家庭传统的传统。或者，您可能会受到启发去做我在假期中做的事情 - 搭配两种馅料，一个是为了传统，另一个是尝试一些亚博网网址不同的东西。

The bread you use sets the tone

The job of stuffing is to absorb those delicious juices that are released from the bird during cooking. Though some people make stuffing with grains, I think bread does a better job. My mother used soft, fat loaves of Italian bread in her stuffing, but the possibilities range from everyday white bread to a hearty whole grain, which adds heft and a touch of sweetness. Sourdough makes a slightly tangy and chewy stuffing. Cornbread gives stuffing a light, slightly nutty flavor. A southern friend of mine combines two parts cornbread with one part buttermilk biscuits to make a light and buttery stuffing. Use the kind of bread that appeals to you, but avoid packaged croutons because they taste, well, packaged.

多少馅？

To figure out amount of stuffing you’ll need, estimate 3/4 to 1 cup stuffing per person. I always err on the side of too much rather than too little. After all, leftover stuffing is great on a turkey sandwich.

The way you prepare the bread also affects the character of the stuffing. Most cooks cut it into small—1/4- to 1/2-inch—cubes. Tearing the bread rather than cutting gives you a more textured look and feel—an especially good technique for rustic hearth breads.

通过干燥面包来避免湿润的馅料。If the bread isn’t dried, it will become sodden, making the stuffing mushy. You can dry bread cubes by spreading them out on a baking sheet and leaving them out uncovered overnight or heating them in a low (275°F) oven until they feel dry, about 15 minutes. The exception is cornbread, which needs only to cool completely before being broken into large crumbs.

Aromatic vegetables add flavor

馅料的风味库始于mirepoix（发音为Meer-Pwah） - 各种切碎的蔬菜和调味料在黄油，油或烤培根脂肪中缓慢煮熟。这个想法是减轻蔬菜足以释放其口味。您想离开它们，尤其是芹菜，有点松脆，以应对面包的柔软性。洋葱和芹菜几乎总是这种芳香混合物的一部分，但将它们视为起点。总是欢迎一点大蒜。其他可能性包括葱，红铃辣椒，胡萝卜，韭菜和茴香。

Sage is the classic seasoning used in turkey stuffings. Thyme and parsley are great along with sage. So is rosemary, but use it sparingly so its strong, resinous flavor doesn’t overpower. Spices like ground cloves, allspice, nutmeg, or mace give stuffing depth, adding a touch of sweetness and warmth. Use just a tiny pinch, however: the spice flavors shouldn’t stand out.

不要超过鸟 - 其他提示

Because an improperly stuffed or undercooked turkey can cause illness, follow these guidelines for safe stuffing:

•在烤前就把鸟塞满了。您可以提前做馅料并将其冷藏长达两天，但是在填充火鸡之前将其放在室温下，因为冷馅会减慢烹饪的速度。如果您想在馅料中添加鸡蛋，请不要在塞满火鸡之前添加它。
•松散打包馅。填充物会吸收果汁，如果果汁太紧，则不会煮熟。我通常留出足够的空间，将整个手放在鸟的腔中。任何额外的馅料都可以在砂锅菜肴中煮熟。
•将馅料煮至160°至165°F。用即时阅读的温度计将其一直插入填充的中心进行检查。如果在馅料之前完成了鸟，请将鸟从烤箱中取出，但将馅料倒入砂锅菜中，然后继续烘烤火鸡在雕刻之前静置。

一点液体将所有液体固定在一起

鸟内注定要有足够的水分在汤匙上堆积时，几乎不粘在一起。如果太湿了，它就无法吸收鸟类的果汁。在砂锅菜肴中烘烤的馅料需要一杯或两杯汤倒在上面，以使其在烘烤过程中保持湿润。

There are many ways to add moisture before the stuffing goes into the bird. For my基本面包馅, I cover the vegetables as they cook to trap all their moisture and flavor. Then I add a generous dose of melted butter, and a bit of stock, white wine, or milk. In other stuffings, I rely on the moisture from added fruits or other additions. Some cooks add an egg or two to their stuffing as a binder. Once again, cornbread breaks the rules—it’s moist and tender enough on its own so there’s no need to add a lot of extra liquid.

创建自己的馅料

One fun thing about stuffing is that there are so many ways to play with flavors and additions. In fact, you can build your own stuffing recipe with ourinteractive recipe builder here. But before you start, get an idea of the overall flavor you’re after and then select ingredients to get you there. For example, if you like southwestern flavors, you might add some smoky chiles and earthy cumin seed to a cornbread-based stuffing. Or for a sweet fruit dressing, try wheat bread, apples, dried cranberries, and parsley.