Steaming Stuffing: The Oven's Magic For Perfectly Cooked Dish

Cooking stuffing in a steam oven is a great way to achieve a crispy texture and enhance the flavours. This method is also a good option when your stovetop is already occupied with other dishes. In this article, we will provide a step-by-step guide on how to cook stuffing in a steam oven, as well as offer tips and tricks to make your dish even more delicious.

How to cook Stove Top stuffing in a steam oven

Ingredients:

• Stove Top stuffing mix
• Hot water
• Butter (unsalted or salted)
• Onion
• Celery
• Poultry seasoning
• Chicken broth (or vegetable broth)
• Dried cranberries
• Pecans
• Parmesan
• Fresh parsley
• Fresh sage
• Salt & pepper

Method:

Preheat your steam oven to 350°F.

Place butter in a large skillet over medium heat. Add diced celery and onion and sauté for 4-5 minutes, or until softened.

Stir in poultry seasoning, followed by the stuffing mix, and chicken broth.

Lightly grease or spray a baking dish with a non-stick cooking spray. Transfer the stuffing mixture to the dish and spread it out evenly.

Place the dish in the preheated oven and bake for 20-25 minutes, or until heated through.

For a softer, more moist texture, cover the baking dish with aluminium foil while it's in the oven. For a crispier top, leave it uncovered.

Remove the dish from the oven and let the stuffing cool for a few minutes before serving.

Tips:

• You can prepare the stuffing mixture in advance and store it in the refrigerator until you're ready to bake it.
• Feel free to add extra ingredients such as cooked sausage, diced apples, or fresh thyme.
• If you want to stuff a turkey or chicken, simply prepare the recipe as written and then stuff the mixture inside the cavity.
• To prevent the stuffing from drying out, cover the baking dish loosely with foil during the first half of the cooking time.

How to make stuffing ahead of time

Making stuffing ahead of time is a great way to save time and oven space on Thanksgiving Day. Here's a step-by-step guide on how to make delicious stuffing ahead of time:

Ingredients:

• Butter
• Vegetables (onions, celery)
• Bread (stale/dry bread or bread crumbs)
• Seasonings (salt, poultry seasoning, ground black pepper, dried thyme, dried sage)
• Broth (turkey or chicken broth)
• Eggs (optional)

Instructions:

• Cook the vegetables in butter until fragrant and tender.
• Add the bread (cubed or crumbs) and seasonings to the vegetable mixture.
• Stir in enough broth to moisten the mixture. You can also add eggs for a custardy texture.
• Remove the mixture from the heat and let it cool to room temperature.
• Transfer the cooled stuffing to an airtight container and store it in the refrigerator for up to three days.

Baking Instructions:

When you're ready to bake the stuffing, there are two options:

Option 1: Stuffing the Turkey:

Simply place the prepared stuffing into the cavity of your turkey and cook according to your preferred recipe.

Option 2: Baking as a Side Dish:

• Preheat your oven to 350°F (175°C).
• Grease a casserole dish or baking pan.
• Transfer the stuffing to the prepared dish and spread it evenly.
• Bake uncovered for about 45 minutes, or until the top is golden brown and crispy.

Making stuffing ahead of time not only saves time but also allows the flavours to meld together, resulting in a more delicious dish. So, go ahead and give it a try this holiday season!

How to dry bread for stuffing

Drying out your bread is a crucial step in making stuffing. This process ensures your final dish is moist and flavourful, not soggy and mushy. Here's how to dry your bread for stuffing in a steam oven.

Firstly, choose your bread. You can use almost any type of high-quality bread for stuffing, such as French, Italian, brioche, challah, or even cornbread. It's best to avoid overly soft or fluffy white sandwich loaves, as these can become mushy.

Next, cut the bread into cubes. Aim for a rough cube shape with a size between 0.5 and 0.75 inches. You can also tear the bread by hand for a more rustic look.

Now, it's time to dry the bread. There are a few methods you can use:

• Air-drying: Spread the bread cubes on a baking sheet and cover them with a clean kitchen towel. Let them air-dry at room temperature for 2-3 days before using.
• Oven-drying: Preheat your steam oven to a low temperature, between 225-300°F. Spread the bread cubes in a single layer on a baking sheet and place them in the oven. Bake for 30-40 minutes, stirring occasionally, until the bread is completely dry.
• Air fryer: If you're short on time, an air fryer can quickly dry your bread in 5-10 minutes. Set the air fryer to 300°F and cook the bread cubes in batches if necessary, tossing them frequently until they're completely dry.

Once your bread is dried, you can proceed with your favourite stuffing recipe. Enjoy the crispy, golden goodness of your homemade stuffing!

How to make a simple, classic stuffing

Ingredients:

• Dry bread cubes (you can use almost any kind of dry bread, or purchase dry bread cubes)
• Butter
• Chicken or turkey broth/stock
• Poultry seasoning (or ground sage)
• Salt and pepper, to taste
• Optional: shredded carrots, raisins, dried cranberries, or cooked sausage

Method:

• Preheat your steam oven to 350°F.
• In a large skillet, melt some butter over medium heat.
• Add diced onions and celery, and poultry seasoning (and rosemary, if using). Reduce the temperature to medium-low and cook until tender (about 10-12 minutes). Allow to cool slightly.
• In a large bowl, combine the bread cubes, onion mixture, and any fresh herbs you are using.
• Pour 1 cup of broth over the bread mixture and toss. Add the remaining broth a little at a time, until the bread cubes are moist but not soggy. Gently toss the mixture as you add the broth.
• Place the bread mixture in a greased baking dish. Dot with additional butter, if desired, and cover.
• Bake for 35 minutes, then uncover and bake for an additional 10-15 minutes, until golden brown.

Tips:

• For the best texture, ensure your bread is very dry before adding the broth. This can be done by leaving it out for a few days before making the stuffing, or drying it in the oven at 300°F for about 10 minutes.
• You can make this stuffing ahead of time and store it in the fridge for up to 2 days before baking.
• If you want to stuff a turkey with this mixture, ensure the stuffing has cooled in the fridge for at least 45 minutes before doing so, and that the internal temperature of the stuffing reaches 165°F while cooking.

How to adapt Stove Top stuffing for a steam oven

Stove Top Stuffing is a convenient and tasty side dish, especially for Thanksgiving. It is typically made on the stovetop with oven-toasted bread cubes, butter, vegetables, warm broth, and dried seasonings. However, if you want to try making it in a steam oven, here is a step-by-step guide to help you adapt the recipe for a delicious, moist, and crispy-topped stuffing.

Ingredients:

• Bread: Use crusty bread such as a bakery loaf with a hard exterior. Cut the bread into small cubes, about 1/2-inch to 1-inch in size. You can use a combination of sourdough, potato sandwich bread, or any sturdy bread like Italian, challah, or French bread.
• Butter: Use salted butter for added flavour and season with additional salt if needed.
• Vegetables: Finely chop one cup each of celery and white onion. You can also add carrots and garlic for extra flavour.
• Broth: Use warm chicken broth or turkey broth. For a vegetarian option, you can substitute vegetable broth.
• Seasonings: Poultry seasoning, thyme, and sage are essential. You can also add dried marjoram or other herbs like rosemary. Fresh herbs are best, but dried herbs can be used as well.

Instructions:

• Preheat your steam oven to 350°F (180°C). Grease a baking dish and set it aside.
• Spread the bread cubes on a baking tray and toast them in the oven for about 8-12 minutes until they are golden but not too browned. Remove from the oven and set aside.
• In a large skillet or pot, melt the butter over medium heat. Add the chopped vegetables and sauté until they are softened, which should take about 5-10 minutes.
• Add the dried seasonings and fresh herbs (if using) to the skillet and cook for an additional minute, filling your kitchen with a fragrant aroma.
• Pour the warm broth into the skillet and stir everything together.
• Place the toasted bread cubes in a large bowl. Slowly pour the broth and vegetable mixture over the bread cubes, stirring continuously. Use just enough broth to reach your desired consistency.
• Cover the bowl and let the stuffing sit for about 10 minutes to allow the bread to absorb the flavours and moisture.
• Transfer the stuffing mixture to the prepared baking dish, spreading it evenly.
• Place the baking dish in the steam oven and cook for about 25-35 minutes, until the top is golden brown and crispy.
• Remove the stuffing from the oven and serve hot or warm.

Tips:

• You can prepare the bread cubes and vegetables in advance and store them at room temperature until you are ready to cook.
• For a drier stuffing, use less broth, and for a moister consistency, add more broth gradually until you achieve the desired texture.
• If you prefer a crispier top, you can broil the stuffing for an additional minute, keeping a close eye to avoid burning.
• Stove Top Stuffing is best served fresh and warm. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 4-5 days.

Frequently asked questions