Thanksgiving Stuffing(s)

Courtesy of Food Network, Epicurious, Cook.com, Martha Stewart, Saveur Magazine, Food and Wine Magazine.

CLASSIC VARIATIONS

Classic: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

Apple-Herb: Make Classic Stuffing, cooking 2 chopped apples with the onions.

Cranberry-Apple: Make Classic Stuffing, cooking 2 chopped apples and 1 cup dried cranberries with the onions.

Caramelized Onion: Make Classic Stuffing, tossing in 2 cups caramelized onions and 3/4 cup grated parmesan with the bread. Top with more parmesan before baking.

Potato Bread: Make Classic Stuffing with cubed potato bread instead of white bread.

Giblet: Simmer the turkey neck and giblets (except the liver) in 3 cups turkey or chicken broth until tender, 1 hour. Add the liver and cook 5 minutes. Strain and reserve the broth, then chop the giblets (including the liver) and the neck meat. Make Classic Stuffing, adding the giblets and neck with the onions and using the reserved broth.

Mushroom-Leek Make Classic Stuffing with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.

Porcini Make Classic Stuffing with shallots instead of onions and rosemary instead of sage. Cook 4 ounces chopped prosciutto and 1 pound sliced porcini mushrooms with the shallots and celery.

Wild Mushroom Make Classic Stuffing with 3 cups chopped leeks instead of onions and rosemary instead of sage; cook with 1 pound sliced mixed wild mushrooms.

Spinach-Gruyere Make Classic Stuffing with 3 cups chopped leeks instead of onions; cook with 1 pound sliced cremini mushrooms. Let the broth mixture cool slightly. Add 6 cups chopped spinach and 1 cup diced gruyère with the bread.

Roasted Vegetable Roast 8 cups diced winter squash, carrots, parsnips and red onion at 400 degrees F until golden, about 25 minutes. Make Classic Stuffing, substituting the roasted vegetables for half of the bread

Stuffing Muffins Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek, No. 13). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.

 

SAUSAGE VARIATIONS

Sausage Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

Sausage-Apple Make Sausage Stuffing with Italian fennel sausage. Cook 2 diced apples with the onions.

Polish-Style Make Sausage Stuffing with diced kielbasa. Cook 1 pound drained, rinsed sauerkraut and 2 teaspoons paprika with the onions.

Kale-Garlic Make Sausage Stuffing, adding 4 cups chopped kale and 1 head peeled roasted garlic cloves with the broth. Use semolina bread.

Chorizo-Manchego Make Sausage Stuffing with fresh chorizo and sourdough bread. Use oregano instead of sage. Toss in 1 cup chopped dates and 1/2 cup cubed manchego cheese with the bread.

 

CORNBREAD VARIATIONS

Cornbread Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

Southwestern Make Cornbread Stuffing, cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.

Pear-Bacon Make Cornbread Stuffing but cook 1/2 pound diced bacon in 6 tablespoons butter before adding the vegetables, including 2 chopped pears and 3/4 cup dates.

Spinach-Sausage Make Cornbread Stuffing but cook 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables. Add 4 cups chopped spinach with the broth. Toss in 1/3 cup each pine nuts and grated parmesan with the bread.

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