Now, the stuffing. Or dressing, if you’re fancy. This is the soul of the turkey. It’s also where family feuds begin. "Too soggy!" "Not enough sage!" Just smile and nod while you dump in the bread cubes.
My secret? Sautéed onions and celery in tons of butter. It’s not a diet, it’s a celebration. Mix that with herbs—sage, thyme, rosemary—and a splash of chicken broth until it’s like a moist, savory sandcastle.
And here’s the golden rule: do not overstuff the bird. You need room for heat to circulate. Think of the turkey as a cozy apartment, not a storage unit. If you have extra stuffing, bake it in a dish on the side. That’s your "crispy edge" insurance.
