The prices consumers will pay for a traditional Thanksgiving meal for 10 people this year may surprise you.
Chef Nancy Silverton usually travels and takes the night off from cooking on Thanksgiving. But this year, the two-time James Beard Award winner and Michelin star chef is changing things up and hosting the dinner at her home.
“My favorite part of Thanksgiving or any dinner party is actually the hustle and bustle of people in and out of the kitchen, everyone helping to put the meal together,” says Silverton, founder of several restaurants including Osteria Mozza in Los Angeles, Singapore and Washington, DC.
Who better to give tips on how to successfully implement a Thanksgiving menu? Silverton is sharing her best tips for making stuffing this Turkey Day, and don’t feel completely overwhelmed with handling the rest of your ambitious recipe collection.
How to make stuffing
Stuffing is a classic Thanksgiving side dish that usually consists of some combination of cubed bread; aromatics such as onion, celery, sage, thyme, and rosemary; Chicken, turkey or vegetable broth; And eggs to bind everything together before cooking them on the stove and/or in the oven.
Historically, that mixture was stuffed inside a turkey (or other meat), giving the stuffing its name. But that is no longer the case. Stuffing is often prepared and served outside the turkey (some may also refer to it as dressing rather than stuffing). Experts recommend cooking these two Thanksgiving stars separately for a few reasons: First and foremost, because of the risk of cross-contamination with raw turkey, according to the U.S. Department of Agriculture. Mixing wet and dry ingredients with raw meat can create an environment where bacteria can thrive, increasing the risk of foodborne illnesses.
The USDA says stuffing the turkey before cooking requires more time for both to cook safely – not exactly something you’ll welcome on one of the busiest cooking days of the year. Cooking a regular, unstuffed 8 to 12 pound turkey typically takes about two hours and 45 minutes to three hours at 325 degrees Fahrenheit, while a stuffed turkey of the same size may take up to 3 1/2 hours. Like the turkey, in that case the stuffing also needs to reach an internal temperature of 165 degrees according to the USDA.
What is the secret of good stuffing?
Your guests will also thank you for cooking the turkey and stuffing it separately: It’s better this way, says Silverton.
“The biggest advice I can give when making stuffing is to make it separate from the turkey so it doesn’t dry out,” she says. “I love stuffing bread pudding with Swiss chard, leeks and caramelized onions as a side dish.”
Another expert secret to a successful Thanksgiving: don’t try to do it all yourself.
“I’m a big proponent of asking your guests for help,” says Silverton. “I’m not afraid to give my guests a job, and you shouldn’t be too. Not only does it help me a lot, but it makes everyone feel like they’ve come together and contributed to the meal.”
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