Stuffing a perfect side for a holiday turkey

 

A favorite dish on the Thanksgiving table is stuffing. Everyone has their favorite recipe — many of them passed down through the generations.

But trying a new stuffing recipe allows you to change the meal while retaining the traditional character.

While many people use the terms stuffing and dressing interchangeably, there is a difference. Stuffing is baked in the bird and dressing is cooked outside the turkey.

However you choose to cook it, the traditional way to make a dressing or stuffing is to mix a dry base such as day-old bread with sauteed vegetables, meat, herbs and seasonings. Add a binder such as stock or eggs, and gently toss. 

To add variety to this year’s meal, instead of a bread base for your stuffing, try rice, barley, fruit, nuts, bulgur or other grains. 

Rice should be cooked before making a stuffing, and items such as onions, garlic, celery and mushrooms should be lightly sauteed.

If you’re using bread, dry it overnight at room temperature or slice it and bake it in a low oven for about an hour. If the bread’s too moist, the stuffing will be soggy and sticky.

If you plan to stuff the turkey, make the stuffing slightly dry because it will absorb juices from the meat and expand. And lightly stuff the bird. If it’s too tightly stuffed, it won’t get hot enough — 165 degrees or hotter — to be safe to eat.

Any stuffing that doesn’t fit in the bird can be baked in a greased baking dish after the turkey is pulled out of the oven. Just add a little more moisture to the dressing by adding a little stock, cold water or butter.

Similarly you can use a stuffing mix from the grocer’s shelf, adding extra flavor with a little stock and fixings like fruits or turkey bits.

The most common herb used in making stuffing is sage, but you can experiment with other herbs and spices, including parsley and thyme. 

Used sparingly, dry mustard and cinnamon are interesting choices. Cayenne pepper and cumin add heat, whereas paprika and turmeric provide color.

You can also prepare your dressing in a crockpot or slow cooker.

In general, plan to make between a half cup and three-quarters cup of dressing per person.

Any excess dressing can be eaten with leftovers or used to stuff other foods, such as squashes.

Following are a few recipes from www.goodhousekeeping.com and www.allrecipes.com.

 

 

Stuffing of Champions

1-1/2 1-pound loaves white bread

2 tablespoons butter

1 bunch celery, diced

2 onions, chopped

1 1-ounce package sage seasoning mixture

Allow bread to become stale overnight. Break stale bread into pieces and place in a large bowl.

Melt butter in a medium saucepan over medium-low heat. Add celery and onions and slowly cook, stirring, until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended.

Sprinkle with sage seasoning and use to stuff the bird.

For variety, mix in a pound of sausage or raisins when cooking the onions and celery.

 

 

Rice Stuffing With Apples, Herbs, and Bacon

3-1/2 cups water

1-1/2 cups low fat, low sodium chicken broth

1 cup uncooked wild rice

1/3 pound bacon

3 cups diced onions

3 cups diced celery

1 tablespoon water

1 cup uncooked long-grain white rice

1-3/4 cups currants

3/4 cup dried cherries

3/4 cup dried cranberries

1/2 ounce dried apricots

1 cup diced, unpeeled apples

1/2 cup chopped Italian flat leaf parsley

6 tablespoons dried mixed herbs

In a medium saucepan over medium heat, bring 1-1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.

Place bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Reserving drippings, drain bacon, crumble and set aside.

In skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook about 20 minutes, until very soft.

Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, until wild rice and white rice are tender.

In a large bowl, mix bacon and onion mixture into rice mixture. Season with Italian parsley and dried mixed herbs.

 

 

Pecan and Apricot Sourdough Bread Stuffing

1 1-pound loaf sourdough bread, torn into pieces

1/4 cup butter

1 cup diced onion

1 cup diced celery

1 teaspoon herbes de Provence

1 teaspoon rubbed sage

4 ounces chopped dried apricots

1 cup toasted pecan halves, chopped

Salt 

Freshly ground black pepper

2 cups chicken broth

1 egg, beaten

Arrange sourdough bread pieces on a baking sheet. Toast in a 275-degree oven for 20 to 30 minutes, until crisp and dry. Let cool.

Melt butter in a skillet over medium heat. Stir in onion and celery and cook, stirring, about 10 minutes, until vegetables are tender. Stir in herbes de Provence and rubbed sage, then stir in apricots. Turn off the heat and allow the mixture to rest.

Toss toasted bread and pecans in a large bowl. Stir in celery mixture, then season with salt and pepper. Mix in chicken broth, one cup at a time. Stir in egg. Transfer stuffing to a buttered 11-by-14-inch baking dish and bake in a 350-degree oven for 30 to 35 minutes, until the top is browned.

 

 

Thanksgiving Bacon Stuffing

1 pound bacon, cut into 1/2-inch pieces

1/2 cup butter

1 cup finely chopped onion

1 cup chopped celery

2 tablespoons poultry seasoning

2 loaves day-old white bread, torn into small pieces

2 eggs, beaten

Place bacon in a large skillet and cook over medium-high heat for five to 10 minutes, until cooked through but still slightly soft. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.

Melt butter in a separate skillet over medium-high heat. Saute onion and celery about five minutes, until softened. Stir bacon and poultry seasoning into onion mixture.

Mix onion-bacon mixture and bread pieces together in a large bowl. Fold in eggs. Spoon bread mixture into muffin cups.

Bake in a 400-degree oven about 25 minutes, until tops are crispy.

 

 

Basic Yankee Bread Stuffing

1 pound ground pork sausage

1 tablespoon butter

6 stalks chopped celery

2 onions, chopped

2 1-pound loaves day-old white bread, torn into small pieces

1-1/2 teaspoons sage seasoning mixture

Salt 

Pepper

2 eggs, lightly beaten

1 cup chicken broth

Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Melt butter in a large saucepan over medium heat. Add celery and onions and slowly cook, stirring, until tender.

Mix together sausage, celery, onions, bread, sage, salt and pepper in a large bowl.

Pour eggs and chicken broth into the mixture, adding more broth if needed, so the stuffing is moist, not mushy.

Press  mixture into a lightly greased 9-by-13-inch baking dish. Bake in a 325-degree oven for 1 hour, until the top is brown and crisp.

 

 

Cornbread Stuffing Southern Style

2 8.5-ounce packages dry corn muffin mix

1 8-ounce can cream-style corn

2 eggs, beaten

1/2 cup plain yogurt

1/4 cup milk

1/2 cup butter

1 onion, finely chopped

2 celery, finely chopped

1 green bell pepper, finely chopped

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried basil

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 cups chicken broth

In a medium bowl, combine muffin mix, corn, eggs, yogurt and milk and stir just until moistened. Pour into a lightly greased 9-by-13-inch pan and bake in a 400-degree oven for 20 minutes, until golden brown.

In a large saucepan over medium heat, melt butter, then saute onion, celery, green pepper and garlic. When onions are tender, stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil, then remove from heat.

Crumble cornbread and stir into broth mixture. Mix well. Add more broth or bread, as necessary, to achieve desired consistency.

 

 

Awesome Sausage, Apple and Cranberry Stuffing

1-1/2 cups cubed whole wheat bread

3-3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

2-1/2 teaspoons dried sage

1-1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

3/4 cup turkey stock

4 tablespoons unsalted butter, melted

Spread white and whole wheat bread cubes in a single layer on a large baking sheet. Bake in a 350-degree oven for five to seven minutes, until evenly toasted. Transfer bread cubes to a large bowl.

In a large skillet, cook sausage and onions over medium heat, stirring and breaking up the lumps, until evenly browned. Add celery, sage, rosemary, and thyme and cook, stirring, two minutes.

Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley and liver. Drizzle with turkey stock and melted butter and mix lightly. 

Allow stuffing to cool completely before loosely stuffing the turkey.

 

 

Happy Hippy Stuffing

1/2 cup shelled pumpkin seeds

1/2 cup shelled sunflower seeds

1/4 cup butter

1 cup minced onion

3/4 cup sliced celery

3/4 cup grated carrot

1 teaspoon ground cardamom

1 tablespoon dried thyme

2 tablespoons chopped fresh parsley

2 bay leaves

1 loaf whole-grain bread, cut into bite-sized pieces

1 cup wheat and barley nugget cereal

1/4 cup dried cranberries

Salt 

Ground black pepper to taste

2 egg, beaten

2 cups vegetable broth

Spread pumpkin and sunflower seeds onto a baking sheet and toast in a 350-degree oven about five minutes, until lightly browned and fragrant.

Melt butter in a skillet over medium-high heat. Add onion, celery, carrot, cardamom, thyme, parsley and bay leaves and cook until the vegetables are tender. Remove bay leaves.

Toss together toasted seeds, bread, cereal, cranberries and vegetable mixture in a large bowl. Season with salt and pepper. Add eggs and mix. Add vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish and bake in a 350-degree oven about 30 minutes, until browned.

 

 

Wild Mushroom Stuffing

2 cups hot water

1 ounce dried porcini mushrooms

1-3/4 pounds egg bread, crust trimmed

6 tablespoons unsalted butter

4 cups coarsely chopped leeks

1 cup shallots, chopped

1-1/4 pounds crimini mushrooms, sliced

1/2 pound fresh sliced shiitake mushrooms

2 cups chopped celery

1 cup chopped fresh parsley

1 cup chopped toasted hazelnuts

3 tablespoons chopped fresh thyme

2 tablespoons chopped fresh sage

2 eggs

3/4 cup chicken stock

Salt 

Ground black pepper 

1 cup dried porcini mushrooms

Combine hot water and porcini mushrooms and let stand about 30 minutes, until mushrooms are soft. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.

Divide cubed bread between two baking sheets. Bake in a 325-degree oven about 15 minutes, until they begin to brown. Cool, then transfer to a large bowl.

Melt butter in a heavy Dutch oven over medium-high heat. Add leeks, shallots, crimini or button and shiitake mushrooms and saute about 15 minutes, until golden and tender. Mix in celery and porcini mushrooms and saute another five minutes. Add mixture to bread crumbs, then mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in beaten eggs.

If stuffing a turkey, fill the cavity with the stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish and cover with buttered foil. Bake alongside turkey until heated through, about 30 minutes. Uncover and bake about 15 minutes, until top is crisp.

If baking stuffing separately, mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to a buttered 15-by-10-inch baking dish. Cover with buttered foil and bake in a 325-degree oven about one hour, until heated through. Uncover and bake about 15 minutes, until top is crisp.

 

 

Crock Pot Stuffing

1 cup unsalted butter

2 cups chopped sweet onions

1-1/2 cups thinly sliced celery

8 cups unseasoned dried bread cubes

1/2 cup chopped parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 cup dried cranberries

2 cups chicken broth

2 large eggs

2 teaspoons salt

1/2 teaspoon crushed red pepper or black pepper

Melt butter in a large skillet over medium heat. Add chopped onions and celery and sauté three to five minutes to soften.

Whisk chicken broth and eggs together. Pour dried bread cubes into a large slow cooker. Top with softened onions and celery, then add chopped herbs, dried cranberries, salt and crushed red pepper. Pour broth and egg mixture over the top. Gently mix to coat.

Cover and cook on high for two to four hours or on low for four to six hours. If you leave the stuffing on too long and it starts to dry out, add a little more chicken broth to soften.

 

 

 

Stuffing-Muffins With Mashed Potatoes and Gravy

8 cups bread cubes

3 tablespoons vegan butter

1 medium onion, diced

4 cloves garlic, minced

1-1/2 cups celery, diced

1 teaspoon thyme

1 teaspoon rosemary

Salt 

Pepper 

1 egg or egg substitute

2-1/2 to 3 cups vegetable broth

Spread bread cubes on baking sheet. Bake in a 375-degree oven 10 to 15 minutes, until toasted, then transfer to large bowl.

Heat butter in pan on stove at medium heat. Add onion, garlic and celery and sauté 15 minutes, until vegetables are soft. Add to the bread cubes.

Stir thyme, rosemary, salt, pepper and egg in a bowl. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. 

Grease mini-muffin tin. Spoon mixture into each cup, packing it and filling it slightly above the top. Bake 18 to 20 minutes, until edges are browned.

Let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

 

 

Butternut Squash and Wild Mushroom Stuffing

2 tablespoons olive oil

1/2 small onion finely diced

4 cups cubed butternut squash

1 tablespoon brown sugar

3 to 4 cups mixed mushrooms, sliced if large

2 cloves garlic, minced or grated

2 tablespoons fresh sage, chopped

2 tablespoons fresh oregano, chopped

1 tablespoon fresh thyme, chopped

2 tablespoons balsamic vinegar

1 teaspoon salt and pepper

8 tablespoons butter

3-1/2 to 4 cups low sodium chicken or turkey broth

3 eggs

12 cups cubed day old sourdough bread

1 cup Asiago cheese grated

Heat a large skillet over medium high heat. Add olive oil, onion, butternut squash and brown sugar. Cook five minutes, stirring often, until squash has softened slightly and onions are fragrant. Stir in mushrooms and cook 10 minutes, until squash is fork tender but not mushy and mushrooms have caramelized. 

Stir in the garlic, sage, oregano and thyme. Cook 30 seconds, then add balsamic vinegar and season with salt and pepper. Remove from heat and add butter. Set aside to cool slightly.

In a very large mixing bowl, whisk together chicken broth and eggs. Add bread and Asiago cheese and gently toss to coat. Add butternut squash/mushroom mixture and butter, then gently toss to combine with the bread cubes. Pour mixture into a lightly greased 9-by-13-inch baking dish.

Cover with foil and bake in a 375-degree oven 35 to 40 minutes. Remove foil and bake another 10 to 15 minutes, until golden on top. Serve warm.

 

 

Caramelized Onion Stuffing With Apples and Sage

3 tablespoons olive oil

1 loaf country bread, cubed

2 large onions

3 tablespoons oil

Kosher salt

Pepper

3 stalks celery

2 medium parsnips

2 cloves garlic

1 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh sage

3-1/2 cups low-sodium chicken broth

2 crisp red apples, such as Braeburn or gala

3 large eggs

Place bread cubes on a rimmed baking sheet and bake in a 375-degree oven 20 to 25 minutes, until dry and beginning to turn golden brown. Transfer to a large bowl.

Heat oil in a large skillet over medium heat. Add onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook 10 minutes, covered, stirring occasionally.

Add celery and parsnips and cook eight to 10 minutes, uncovered, stirring occasionally, until vegetables are tender and onions begin to brown.

Add garlic and cook one minute. Add parsley and sage and cook one minute, stirring, then remove from heat.

Pour broth over the toasted bread and toss until nearly absorbed. Add vegetable mixture and apples and mix to combine. Fold in egg, then transfer mixture to an oiled three-quart baking dish. Cover loosely with oiled foil and bake in a 375-degree oven 25 minutes. Uncover and bake 15 to 20 minutes, until golden brown.

 

 

Crescent Roll Stuffing

1/2 pound pork sausage, casings removed

1 tablespoon butter

1 onion, chopped

2 cloves garlic, chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1/4 cup minced fresh sage leaves

1/4 cup minced fresh parsley leaves

2 tubes crescent rolls

1/2 cup chicken stock

1 egg, lightly whisked

Cook sausage in a large nonstick skillet until browned, breaking up the meat as it cooks. Drain fat and clean skillet.

Return skillet to stovetop over medium heat. Melt butter, then add onion, carrots and celery. Stir in fresh herbs and return sausage to the skillet. Season with salt and pepper. Remove skillet from heat and let mixture cool slightly.

Cut crescent roll triangles into thirds, then roll each piece into a ball. In a large bowl, combine crescent roll balls with sausage mixture, egg and chicken stock. Transfer to a medium casserole dish. Bake in a 375-degree oven for 45 to 60 minutes, until the top is golden brown and the dough is cooked through. If the topping is browning too quickly, cover the dish with foil.

 

 

Rosemary Monkey Bread Stuffing

1 sweet onion, chopped

4 ribs celery, sliced

4 tablespoons unsalted butter

1 cup chicken stock

2 large eggs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1-1/2 pound rosemary focaccia, cut into 1-inch to 1-1/2-inch cubes

Cook onion and celery in butter in a large, straight-sided skillet over medium heat eight to 10 minutes, stirring occasionally, until tender and golden brown. Transfer to a bowl and cool five minutes.

Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can’t find rosemary focaccia, use plain and add 1-1/2 tablespoons chopped fresh rosemary).

Transfer to a buttered nine-inch springform pan. Bake in a 375-degree oven 35 to 40 minutes, until golden brown. Cool five minutes, then run a knife around outer edge of stuffing. Remove side of pan and serve warm.

 

 

Sourdough and Mushroom Stuffing

2 tablespoons unsalted butter, plus more for casserole dish

1 pound assorted wild mushrooms, such as shiitake, oyster and cremini, sliced

9 stalks celery, chopped

2 medium onions, finely chopped

Kosher salt 

Freshly ground pepper

1-pound loaf sourdough bread, cut into 1-inch cubes

1-1/2 cups low-sodium chicken broth

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh rosemary

Melt butter in a large pot over medium-high heat, then add mushrooms and cook 10 minutes, until soft. Add celery and onions and cook 10 minutes, until soft. Remove from heat. Add two teaspoons salt, one teaspoon pepper, bread cubes, broth, parsley, thyme, sage and rosemary. Toss to combine.

Transfer to a buttered three-quart casserole dish, cover with aluminum foil and bake in a 350-degree oven for 45 minutes. Remove foil and bake 20 minutes, until hot and browned on top.

 

 

Apple Walnut Stuffing

1-pound country-style bread, cut into 1⁄2-inch pieces

3 tablespoons unsalted butter 

2 medium onions, chopped

2 stalks celery, chopped

3 cups low-sodium chicken broth

1/4 cup sage leaves, chopped

1 cup flat-leaf parsley, chopped

2 large eggs, beaten

3/4 teaspoon kosher salt

1/2 teaspoon pepper

Place bread on rimmed baking sheet and toast in a 375-degree oven 15 to 20 minutes, until golden brown. Transfer to large bowl.

Melt butter in 12-inch skillet over medium heat. Add onions, one teaspoon salt and 1⁄2 teaspoon pepper and cook six to eight minutes, covered, stirring occasionally, until very tender and beginning to turn golden.

Add celery and cook six to seven minutes, stirring occasionally, until tender. Add broth and bring to a boil. Stir in sage and cook one minute. Remove from heat and stir in parsley. 

Transfer vegetable mixture to bowl with bread and toss to combine. Fold in beaten eggs. Transfer to a greased three-quart baking dish, cover with foil and bake in a 375-degree oven 10 minutes. Remove foil and bake 15 to 20 minutes, until golden brown.

 

 

Caramelized Onion and Rye Bread Stuffing

8 cups day-old seeded rye bread, cut into 1/2-inch cubes

3 tablespoons vegetable oil

3 medium onions, chopped

5 stalks celery, chopped

1 pound cremini or button mushrooms, chopped

1 small bunch collard greens, leaves only, chopped

2 tablespoons butter

1 tablespoon fresh thyme leaves

1 cup chicken broth

1/4 cup finely chopped fresh parsley

3 large eggs, beaten

Arrange bread on large rimmed baking sheet. Bake in a 375-degree oven 15 to 20 minutes. until crisp and dry. Set aside.

In seven to eight-quart saucepan, heat oil on medium. Add onions and celery and cook 15 to 20 minutes, stirring occasionally, until onions are browned and celery is tender.

Add mushrooms, collard greens, butter, thyme and 1/2 teaspoon salt. Cook seven to 10 minutes, stirring occasionally, until collard greens are almost tender. Remove from heat and add bread cubes, broth and parsley. Toss until well combined, then cool mixture slightly.

Add eggs and stir to combine. Transfer to three-quart baking dish, cover with foil and bake in a 375-degree oven 35 minutes. Remove foil and bake 10 minutes, until top is crispy.