Can you help? I made a stand-alone stuffing in a casserole dish instead of inside the turkey at Thanksgiving, and the stuffing turned out mushy. I want to try again during the Christmas holidays, but this time I'd like the stuffing to be crisp. What do you suggest? --Ellen S.
1) When you are baking the stuffing in the casserole dish, remove the lid or aluminum foil covering the stuffing about 20 minutes before it's fully cooked. This will allow the steam to escape and the stuffing to crisp up.
2) If you are cooking onions and celery
to combine with the stuffing before baking, add the dry stuffing to the
vegetable mixture before adding any broth or water. Gently stir.
This way only a small amount of stuffing will be inundated with liquid, and the
rest will have a chance to crisp up. For extra flavor, dot the top layer
of stuffing with a few spoonfuls of butter before baking.
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