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The quick guide to easy Christmas stuffing

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Whether you’re tucking into a traditionally cooked turkey or a commercially prepared one, chances are, the poultry contains a stuffing within its cavity. 

Originating as a way for our predecessors to soak up and enjoy every last bit of juicy goodness the fowl had to offer, turkey stuffing has evolved over the years to go from a basic bread stuffing with onions and herbs to using rice and different types of meat.

Today, stuffing comes in many varieties and can be so delicious that they are cooked and eaten on their own. Stuffing that is prepared outside of the turkey is called a dressing, and is usually served alongside the meat as a side dish. Here’s a quick overview of the three basic types of turkey stuffing.

 

Bread stuffing

The original version of stuffing, bread stuffing is still the most commonly used today. Cubes of dried bread are combined with sautéed onions and celery, then mixed with herbs like ground sage, salt and pepper before being stuffed into the turkey. Juices from the turkey then moisten the bread during cooking, creating deliciously savoury soft stuffing.

The Electrolux EBM1331 bread maker can bake soft bread, or a loaf with a crunchy crust for more texture in your stuffing.

For those who prefer bread stuffings with a chunkier texture, a crusty country-style loaf can be cut into cubes, dried in an oven and mixed in with the other ingredients. The Electrolux EBM1331 breadmaker can help create a bread loaf customised exactly for your stuffing needs, with the option to bake the bread with a crust that’s as crunchy as you like.

An American twist to bread stuffing replaces regular bread with corn bread, which gives the stuffing extra flavour and texture. No matter the variety of bread used, the Electrolux EBM1331 can be used to bake different types of loaves to suit every taste bud and festive preference.

 

Rice stuffing

Those who enjoy eating their rice with gravy will love this variation on turkey stuffing. Rice stuffing is traditionally used in rice-growing regions, and can be mixed with meat and seafood to create a savoury stuffing that can be a side dish on its own. Other ingredients that have become common favourites in rice stuffing include mushrooms, nuts and dried fruit.

Depending on the texture preferred for the rice stuffing, regular rice can be used for a softer result, or wild rice if one likes it more ‘al dente’.  Whatever the preference, a pressure cooker like the Electrolux EPC6000 can have your rice and other ingredients ready for use in a stuffing in minutes, giving you more time to concentrate on the turkey itself.

 

Meat stuffing

Sometimes turkey just isn’t enough for meat lovers.  They may use sausages, ham, ground beef and other meats as well to stuff the turkey. Some professionals like British celebrity chef, Hugh Fearnley-Whittingstall, take this even further. Fearnley-Whittingstall is a champion of the “ten bird roast”, which consists of a large turkey stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. And it’ll feed up to 30 people in one sitting.

Photo Credit: HenryReidel
Once used to absorb the juices and flavour of the turkey, stuffing now comes in many delicious varieties and can be served on its own.

It is essential when cooking meat stuffing to ensure it is cooked thoroughly, which is why it may be a good idea to cook it separately from the turkey instead. An intelligent oven like the Electrolux EOC69400X Inspiro oven comes with built-in sensors for meat, ensuring that your turkey and its stuffing is cooked to perfection by automatically calculating the time and temperature needed.

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