I get a perfect filling every time by never breaking these 4 golden rules

If you take Thanksgiving Just as seriously as we do, you want to make sure that every dish is as perfect as possible. Some components require much more technical skill and attention than others (we’re looking at you, turkey). But even seemingly simple dishes need extra attention to go from good to great.

At Delish we have developed numerous versions of our products favorite holiday food— so you can consider us experts on Thanksgiving. This is especially true when it comes to filling (or dressing, depending on where you come from). Whether you prefer cornbread or StoveTop cubesthere are important things to keep in mind when making filling for the holidays.

You may be working from a family recipe or experimenting with one new this year. But whichever way you go, there are four important tips that can save you from a disappointing dressing. Most of us only cook the filling once a year, so you have to get it right. Right?

I consulted a team of experts – from food scientists to bakers – to unpack all the key principles you should keep in mind that will ensure your filling tastes as savory and decadent as possible. And it doesn’t matter which recipe you use, because these rules are universal. Here’s everything you need to know to ensure your filling reaches its full potential.

1. Choose your bread consciously

Gone are the days when the most popular option was dry bread crumbs in a boxed stuffing mix. “There are many different types of filling,” says Rosemary Troutprogram director of culinary arts and food sciences at Drexel University. We completely agreed with that. Nowadays the options are endless, from… brioche to ciabatta to white sandwich bread – not to mention cornbread.

Because the filling consists of 90% bread, the flavor (or lack thereof) in your bread has a major influence on the taste of your filling. This is where personal preference comes into play. Some people not really want to to taste the bread. Delish Food Director Robert Seixas recommends going with white sandwich breadwhich has a “creamy, neutral flavor” that will “act more as a vehicle” for the other flavors. On the other hand, if you want the bread to play a stronger role, you can opt for a spicy variant sourdough or one enriched challah.

Then there’s texture. There may be a few fans of mushy fillings left, but most people prefer a moist filling that holds together without becoming a soggy lump of carbs. According to Trout, achieving this result requires a “dry loaf with a larger crumb that will absorb the broth.” Makinze Gore, senior food editor of Delish and developer of our classic fillingsays, “Crispier breads like country bread or sourdough hold up better.” Additionally, you can also opt for an enriched brioche or challah which, according to Seixas, “will add a richness to the filling.” consciously with your choices.

2. Toast to success

Whatever bread you choose, it’s important to make sure it’s dried enough so it can absorb any flavors you add to it. Older recipes often instruct cooks to leave the bread out overnight to allow it to go stale. But that’s a big mistake!

“DO NOT let your bread cubes dry out on the counter overnight,” says Seixas. He says that bread left out overnight may dry out a bit, but it will “counterintuitively still retain moisture.” Trout agrees, saying, “If you use commercially made sandwich bread, it contains additives that keep it from going stale and drying out.”

The best method is to dry the bread in the oven. “Break your bread into cubes and place in an oven over low heat until the bread feels slightly toasted and dry,” says Gore. Her classic filling recipe recommends roasting at 350° for 20 minutes. Trout also suggests “stirring the bread to ensure more even toasting.”

Toasting bread in the oven comes with the bonus benefit of browning. “It also causes a bit of browning… which adds a toasty note to your stuffing,” says Trout. “It’s a new layer of flavor.” We cannot argue with that.

3. Pack the flavor

The next step to the ultimate filling is perfecting the buttery, spicy stock mixture you toss with that toasted bread. Everyone has their favorite mix of onions, celery, spices, you name it. Whatever you choose, it’s important to actually pack them. “Aromatics are the basis of flavor,” says Seixas. “OnionsIf you cook them right you get that sweetness. Herbs bring vibrancy and energy.”

And don’t underestimate the power of fat. There’s a reason why some of the best recipes out there call for sautéing the onions and spices in a whole stick of butter, and then melting a stick of butter. extra stick pour the broth over the bread. “Fat is a vehicle for flavor,” says Seixas. In other words, it’s responsible for spreading all that flavor throughout the dish. You may have a double dose of aromatics, but if you don’t have the fat to carry them, your stuffing will taste bland.

4. Don’t actually stop it

It may be called stuffing, but that doesn’t mean you literally have to do it put it in your turkey. While some may argue that the turkey juices add a certain specialty something We are confident that the only thing the juices add to the filling is possible salmonella. And if you cook it long enough for the stuffing to reach a food-safe temperature, your turkey will eventually become overcooked and dry.

Cook your filling in a simple casserole and you will get a golden brown crispy layer, which adds more flavor. You’re also not limited by the size of your turkey, so you can cook as much as you want. And let’s be honest: If you follow these tips and make the ultimate filling, you’ll probably want to at least make a double batch. How else are you going to enjoy leftovers like Thanksgiving egg rolls And turkey and meatball filling?

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