Toasted White Bread and Cornbread Croutons (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboﬂavin, Folic Acid], Sugar, Salt, Cornmeal, Wheat Gluten, Sunﬂower Oil, Yeast, Canola Oil, Ascorbic Acid [Vitamin C] and Rosemary Extract [to Preserve Freshness]), Dehydrated Onion, Seasoning (Salt, Sugar, Chicken Broth, Onion Powder, Spices, Soybean Oil, Garlic Powder, Turmeric, Parsley), Dehydrated Celery, Dehydrated Button Mushrooms, Parsley.
Made on shared equipment with eggs, milk.
Mix 4 tablespoons butter, 3 1/2 cups (for a drier stufﬁng) to 4 cups (for a moister stufﬁng) water and the seasoning pouch in a large saucepan and bring to a low boil for 3 to 5 minutes. Remove from the heat and gently fold in croutons until all are moistened. Cover and let sit for 10 minutes. Fluff and serve.
Empty croutons into a large bowl and set aside. Put butter, water and seasoning pouch into a saucepan and bring to a low boil for 3 to 5 minutes. Pour liquid over croutons and toss lightly until evenly coated, Spoon into a greased casserole dish. Cover and bake in a preheated 350°F oven for 35 to 45 minutes. To brown and crisp top, remove the cover for last 5 minutes of baking. Fluff and serve.
Stuffing a Turkey or Other Poultry:
10-14 pound bird:
– 1 box of stuffing
– 3 1/2 to 4 cups of water
– 1/4 cup of butter
14-25 pound bird:
– 2 box of stuffing
– 7 to 7 1/2 cups of water
– 1/2 cup of butter
Empty croutons into a large bowl and set aside. Put butter, water and seasoning pouch into a saucepan and bring to a low boil for 3-5 minutes. Pour liquid over croutons and toss lightly until evenly coated. When liquid is absorbed, loosely spoon into the cavity of the bird (do not overstuff as the stufﬁng will expand during cooking). Extra stufﬁng may be baked alongside according to oven/ casserole directions. After baking, remove all stufﬁng from bird and serve.
We cooked the stuffing as directed, but also tried a variation with 50% water and 50% chicken broth (vs. 100% water). We found the stuffing had more of a full flavor when cooked with 50% broth.
While mixing the croutons with the liquid, be sure to mix gently, or the crouton cubes will break down. It helped to fold the croutons with a silicone spatula.
Also note that if you are stuffing a bird, the crouton mixture is going to be hot, so be careful when spooning it in.
It’s Thanksgiving time again! Bring on the family, friends and (most importantly) the food! In preparation for the holiday, we cooked up a Trader Joe’s feast in our test kitchen – complete with rotisserie turkey, gravy, asparagus and (of course) stuffing. It was loads of fun, and a great primer for the big day.
Stuffing (or “dressing” as it is sometimes called – according to the package description) is a flexible dish – it can be cooked on the stove, in the stove, or in the bird.
This year, we went the traditional route, and while there’s a decent case against stuffing your turkey, we’ve cooked our turkeys stuffed with breadcrumbs for years and years – to the delight of our dinner guests.
So, what’s the verdict? In short, we liked it! The recipe was straightforward and simple, and the result was tender and flavorful stuffing. It was the right texture – it wasn’t at all dry, and it didn’t mush or lose it’s cubed shape.
As a bonus, leftovers kept well and retained their goodness when reheated for a few minutes in the stove. Alternatively, when spread cold onto a piece of toast as the base layer of a turkey sandwich, it was just devine. Enjoy!