My mom used to start cooking her Thanksgiving stuffing at least a week before the holiday. The aromas of caramelized onions and fresh herbs were drifting through our house for days. The whole week, I could always smell Thanksgiving as I’d walk down our block on my way home from school.
The cooking, tasting, and adjusting didn’t end until after the Thanksgiving feast. My mom would add something to her Thanksgiving stuffing daily for the whole week! after each new ingredient, we would all taste and say how delicious it was. Those positive reviews, however, did not stop my mom from making subtle changes until the very last moment. and somehow it just got better and better.
Time marches on, though, and now I am the main cook for the family’s Thanksgiving feast. And I make my own stuffing (and admittedly, I don’t spend a full week on my version.) I do insist, though, that my mom still bring her time-honored, much-loved stuffing to the celebration, too!
My Cornbread Stuffing with Sherried Mushroom Sauté is quite divine. even my mom loves it! and each time I begin this recipe, when I sauté the onions and add the fresh herbs, the oh-so-amazing aroma brings me right back to every other Thanksgiving.
(Incidentally, this delicious stuffing happens to be completely gluten-free. So if you have guests who are watching that particular part of their diet, wow them all with this stuffing. No one, gluten-free or otherwise, will be feel that anything is missing here, that I can promise you!)
RecipeServes 8 to 10Total Prep and Cooking Time: 40 minutes (+ 1 hour for the cornbread)Active Work Time: 20 minutes
1/2 recipe Skillet Jalapeño-Bacon Cornbread (or any cornbread—see note below)Olive oil for the pan2 cups brown onion, medium dice1-1/2 cups finely chopped celery2 cups (about 8-ounces) roughly chopped Crimini mushrooms1-1/2 tablespoons finely chopped fresh sage1-1/2 tablespoons finely chopped fresh rosemary1/2 cup dry sherry1-1/4 cups roughly chopped, toasted pecansAbout 1 cup turkey, chicken or vegetable stockSea salt and freshly ground black pepper.
Preheat oven to 350 degrees F.
Cut the cornbread into approximately 3/4-inch cubes. Place cornbread cubes on baking sheet and toast until they are dry and beginning to brown, about 15 minutes. Remove them from the oven and set aside to cool to room temperature.
While the cornbread is toasting, coat a large sauté pan with olive oil and place it over medium heat. Add the onion and cook until it’s soft, about 4 minutes. then add the celery and cook for another couple of minutes. Stir in the mushrooms and a bit more olive oil if necessary. Sauté the mushrooms until they are nicely browned, about 10 minutes. Deglaze the pan with the sherry, scraping any bits of onion, celery, and mushroom off the bottom of the pan and back into the mixture. Add the herbs and stir until it’s very aromatic, about 30 seconds. Season to taste with salt and pepper.
Add the toasted cornbread and the mushroom mixture in a large mixing bowl. Gently mix to combine. Add the desired amount of stock to the stuffing. (I like it only slightly moist.) Season to taste with salt and pepper.Before serving, heat stuffing in covered dish just until it’s heated through, about 20 minutes at 350 degrees F. For added crispness to the top, uncover the dish for the last 5 minutes or so.
Timeline:Up to 1 week, and at least 1 day ahead of time: Make the cornbread.Up to 2 days and at least 40 minutes ahead of time: Make the mushroom sauté and toast the cornbread.If you make the cornbread a week ahead, wrap it tightly in at least a couple of layers of plastic wrap. Keep it in the freezer until the night before you make the stuffing. you can also make the entire dish, including mixing the toasted cornbread with the mushroom sauté, the day before.
Please use any cornbread you’d like! I love using the Skillet Jalapeño-Bacon Cornbread because of all the added flavors it offers, but Thanksgiving is a holiday packed with lots of cooking, so do what’s easiest for you!
By CHEF MICHAEL GILLIGAN, IrishCentral Staff Writer Published Monday, November 21, 2011, 8:30 AM Updated Monday, November 21, 2011, 8:30 AM
With Thanksgiving just around the corner we are going to continue our preparation for the big feast.
For most people the thing that makes the Thanksgiving meal is the sides, whether it is cranberry sauce out of the can or aunt fanny’s green bean casserole, but this year you are going to dazzle your friends and family with a great stuffing made with Italian sausage and apples.
APPLE AND SAUSAGE STUFFING
This savory stuffing recipe makes enough to fill a 14- to 16-pound bird and is always a hit, even with kids. And when made with low-fat turkey sausage, this is a healthy and complete meal in itself.Ingredients:
2 lb. sweet Italian turkey or pork sausage, casing removed
2 large onion, chopped
8 celery stalks, diced
4 Granny Smith or delicious apples, cored and chopped
4 garlic cloves, minced
4tsp. poultry seasoning
24 cups cubed multigrain bread, cubed and dried in an uncovered bowl overnight
42 cups (or more) low-sodium chicken broth
Salt and pepper to taste
Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat, transfer to a large mixing bowl, and crumble sausage.
Melt the butter in the skillet and simmer the onion for 2 to 3 minutes, or until translucent. Add the celery, apples, garlic, and poultry seasoning, and cook for 3 to 5 minutes, stirring often.
Add the apple-vegetable mixture to the bowl of sausage, along with the bread; mix well. Moisten with the chicken broth and season with salt and pepper. Cool completely before stuffing the turkey.
Gilligan’s tip: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace the moisture that usually comes from the turkey cavity.
See more: Thanksgiving, Irish food, Irish recipes
Tom Colicchio and Olivia Munn Feel Exactly the Same, Yet Totally Different, About Stuffing — Grub Street New York
Last night, over at the new Bon Appétit BA Kitchen, Grub Street got into the spirit of things with a little pre-Thanksgiving gab with Tom Colicchio and Olivia Munn, who share one delicious, defining quality: they both love the bejesus out of stuffing. Colicchio tells us that despite some recipe-wrestling with his mother-in-law, his preparation tends to prevail. His key ingredients? “Mine is sausage, golden raisins, fennel bread, regular bread, pork belly, celery, leek, onion, a lot of sage, all of the giblets, chicken stock, and thyme.” We’ll give thanks to that. Olivia Munn, on the other hand, doesn’t want any of that fancy, chefy foodstuff: “My mom puts mushrooms from a can in it, and chicken stock, and she does the Stove Top.” Munn adds, “It’s a military family! Everything’s from a can for me! And I like to eat it with my cranberry sauce at the same time … we didn’t grow up with a lot of money, so cranberry sauce, if it doesn’t have the ridges from the can on it, it’s not cranberry sauce.”
At a glance
1/2 cup (1 stick) butter, divided
1 large yellow onion, diced
4 ribs celery, chopped
1 red bell pepper, cored and diced
4 ounces cremini mushrooms, chopped
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup cashew nut pieces
2 tablespoons chopped fresh rosemary
Zest of 1 large orange
1/2 teaspoon freshly ground black pepper
1 (12- to 14-ounce) bag stuffing mix
2 cups chicken broth
Heat the oven to 350 degrees. Coat a 9-by-13-inch baking or casserole dish with cooking spray.
In a large frying pan over medium-high heat, melt 2 tablespoons butter. Add the onion, celery, bell pepper, mushrooms and garlic. Cook until the onions start to brown, 7 to 8 minutes. Stir in the garlic powder and thyme, then cook for another minute. Add the remaining 6 tablespoons butter and stir until melted.
Transfer the vegetable mixture to a large bowl, scraping the pan. Add the cashews, rosemary, orange zest, salt and pepper. Stir well, then add in the stuffing mix.
In a second bowl, whisk together the broth and egg, then drizzle over the stuffing mixture. Mix very well, then spoon the mixture into the prepared baking or casserole dish. Bake for 30 minutes, or until browned on top and 165 F at the center.
(Note: if the oven is on, it’s fine to cook this stuffing at whatever temperature is needed for the turkey or other dishes.)
Servings » 8
Nutrition information » 430 calories; 200 calories from fat (36 percent of total calories); 22 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 47 g carbohydrate; 11 g protein; 5 g fiber; 940 mg sodium.
Each year I go on a search for yet another stuffing to serve with the traditional turkey. for over 40 years I have been collecting recipes or adapting the to suit my family’s tastes. Here are 5 of the favorites that seem to keep reappearing at our table.
One of the very first recipes I made, way back when I was only about 15, was this delicious and always a favorite, ONION AND POTATO STUFFING
You will need:
- 20 medium potatoes, peeled and diced
- 3 cups finely chopped onion
- 3/4 cup butter
- 1 cup celery cut into 2 inch pieces
- 3 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup of milk
- 4 cups small bread cubes
- 4 lightly beaten eggs
- 1/2 cup chopped parsley
Saute the onion and celery in butter until soft. Add potatoes and salt and pepper. Cook 20 minutes or until tender.
In a large bowl combine bread cubes and milk. Add eggs. Blend into potato mixture and cook slowly until eggs are solidified. Lightly stir in parsley.
Stuff loosely into the bird of choice and roast.
This is a good recipe for stuffing that goes well with any bird you decide to cook.
For NUTTY-FRUITY STUFFING you will need:
- 1 cup coarsely chopped, dried assorted fruit
- 2 cups fine dry bread crumbs
- 3/4 teaspoon rosemary leaves
- 1 1/2 teaspoon salt
- 3/4 teaspoon thyme
- 3/4 cup chopped walnuts or pecans
- 6 tablespoons melted butter
Combine bread crumbs and melted butter in a large bowl. Mix in seasonings, fruit and nuts. Adjust salt and pepper to taste.
Stuff loosely into the bird. for a larger bird, double or triple the recipe.
APPLE SAUSAGE STUFFING is a great option and the combination with a delicious roast turkey is a wonderful change from the ordinary.
You will need:
- 3/4 pound hot or mild bulk sausage (you could also use links but dice them into small pieces)
- 5 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 5 cups toasted white or whole wheat breadcrumbs
- 1 large peeled and cored granny-smith apple
- 1/2 teaspoon marjoram
- 3 teaspoons salt and 1/2 teaspoon pepper to taste
- juice of 1 lemon, about 2 teaspoons
Cook the sausage in a heavy skillet until well browned, breaking into small pieces as the sausage cooks. Drain well and set aside to cool.
Saute onion and celery in butter 5 minutes or until tinder but not browned. Combine sausage onion,celery,butter, bread cues, apple, seasonings salt and pepper in a large bowl.
Spoon into the cavities of the bird and truss. Roast. Serve stuffing removed from the bird with a sprinkling of lemon juice and a lemon slice for garnish.
CHOPPED EGG STUFFING is, well, a natural. You will need:
- 1 cup chopped onions
- 1/2 cup butter
- 1 chicken bouillon cube
- 1 cup hot water (or you may or one cup broth heated)
- 8 cups small bread crumbs
- 5 chopped hard-cooked eggs
- 1/2 cup parsley
- 2 teaspoons poultry seasoning
Saute the onion in butter until soft. Add bouillon cube mixed into the hot water or the broth, into the onion, mixing well. Bring to a boil over medium high heat, then reduce the heat to simmer.
In a large bowl, combine the bread crumbs with the parsley and seasonings. Pour simmering broth mixture over the mixture and mix well with a large spoon. Season with salt and pepper to taste.
Stuff the bird of choice loosely and roast as you normally would.
And of course the old stand by, HERB STUFFING PLUS. this is the result of not having all the ingredients I needed for another recipe, so I made some substitutions and this became a standard.
You will need:
- 1 package (4 cup) stuffing mix (I like a cornbread or white seasoned cube mix)
- 1 cup ( 1 can) cream of chicken soup
- 1/3 cup milk
- 1 can or 1 cup whole kernel corn, drained
- 1 cup trinity (1/3 cup each chopped onion, celery, and onion)
- 1 cup shredded cheddar or jack cheese
- 1/2 cup thick salsa – we like the hot but you can use a medium
- 2 tablespoons chopped green chilis
- 1/4 cup chopped pimento or fresh red bell pepper
- 1/4 cup Butter or olive oil
In a heavy skillet saute the trinity, green chilis, and red pepper or pimento in butter or oil until soft but not browned. Add the soup, milk, cheese, and corn. Mix well. Add this mixture to the stuffing mix. Mix well. Salt and pepper to taste.
Stuff the bird lightly and roast, or place in a greased baking dish. Sprinkle the top with additional cheese and bake at 350 degrees until the top is golden brown and the stuffing is tender. about 30 minutes.
With these in your recipe box, you are ready for any bird that crosses your cutting board. I hope you will try them soon and meanwhile, have a delicious family meal, talk about your day,and just enjoy each other.
This simple recipe strays from the usual, just a little » Lifestyle » EagleTribune.com, North Andover, MA
Thanksgiving is one of those holidays that Americans like to do by the book. Turkey, potatoes, stuffing. Something orange, something green, something cranberry. Throw in a few creamed onions, a pumpkin pie, and a pecan pie too. There's comfort in tradition, and also in knowing that if you looked in your neighbors' windows at mealtime, they would be eating exactly what you are. Tradition is the tether that anchors us to the past and to each other.
I, too, like the parameters of the Thanksgiving dinner: a bird, a starch, a vegetable, a pie. But for me, the menu is an outline waiting to be filled in with my interpretation of traditions. Still, no matter how I like to shake up the menu year after year, family members insist on keeping one thing constant: a simple bread stuffing. Year after year, I give that to them. It's delicious, everyone likes it, but sometimes — even with stuffing — I feel like straying from the usual.
Then, in November 2007, I found a really great recipe for stuffing in the newspaper, one adapted from Chef Ana Sortun of Oleana in Cambridge, and I have made it for many holiday dinners ever since. it is a family-pleasing simple bread stuffing, but elevated to the slightly exotic through Sortun's Arabic-Mediterranean way with spices. I have further adapted the recipe from what I found in the newspaper, but I think my results stay faithful to the original. If it seems like a lot of ingredients, note that most of the spices are used to infuse the broth; there's really not a lot of work involved beyond that.
4 cups chicken stock
6 whole black peppercorns
4 whole allspice berries
1 teaspoon whole coriander seeds
6 cloves garlic, slightly smashed
1 stick unsalted butter, cut into pieces
4 medium leeks, white and pale green parts only, sliced in ¬ inch rings and rinsed well
1 loaf of French bread (about 1 pound), bottom crust removed, bread cut into 1 inch cubes
1 ¬ teaspoon Hungarian sweet paprika, not hot or smoked
1/4 cup grape seed oil
1 ¬ cup pecans, lightly toasted and broken in pieces
1. Butter a 9éó13-inch baking dish or similar-sized oval baker.
2. in a large saucepan, heat the stock with the peppercorns, allspice, coriander seeds, bay leaves, and garlic. Bring to a boil and simmer on medium-low heat for 10 minutes. Remove from the heat and set aside for 30 minutes to infuse the broth. Strain the broth though a sieve into a bowl.
3. While broth is infusing, I like to dry out the bread cubes in a low heat oven, say around 200 degrees for 30-60 minutes. this is not a necessary step. Fresh bread will yield a more puffy or souffleed stuffing; dried, crunchy bread a more toothsome one. Do whatever appeals to your taste. If toasting the bread, set it aside to cool for a few minutes before proceeding with the recipe.
4. Set the oven at 350 degrees.
5. in a medium skillet, melt the butter. Add the leeks and cook, stirring often, for about 6 minutes or until tender without being browned.
6. Transfer the bread cubes to a large mixing bowl and add the leek to this. Add also the pecans, paprika, grape seed oil, infused chicken stock, and salt and pepper to taste. If using toasted bread, let sit in the liquid for up to 30 minutes before baking, occasionally submerging top cubes into liquid.
7. Turn the stuffing into the prepared dish and bake for 40-45 minutes, or until golden brown on top.
• • •
Recipe courtesy of Jane Ward, author and blogger at Food & Fiction, 2011.
A specialty of the Middle East, stuffed zukes are favorites with young and old.
In a Tel Aviv supermarket, I watched a mother soothing her tired, hungry little boy. “just another few minutes, and then we’ll go to Grandmother’s house for lunch!” The little boy sniffled, looked up, and asked, “are there going to be memoula’im (stuffed vegetables)?”
You can bet that Grandmother had an array of stuffed zucchini, eggplants, and maybe artichoke hearts for her family. although you can sometimes pick up the vegetables all ready for stuffing in Arabic grocery stores, countless Middle Eastern cooks still pride themselves on their skill at hollowing them out. I myself bought a special peeler with a long, curved blade for this in Nazereth. The video below taught me how to use it. and if you have freekah around, you might enjoy using it instead of rice in this recipe. Treat it exactly the same as the rice.
Lebanese Stuffed Zucchini
12 medium zucchini, rinsed
1/2 lb. – 250 grams ground beef or lamb
2 cups rice soaked in warm water 30 minutes
2 tablespoons pine nuts, skillet-toasted in 1 tablespoon olive oil
1/2 tsp. ground coriander
1 tsp. ground allspice
1/2 teaspoon black pepper
1/2 cup onion, finely chopped
3 tablespoons tomato paste
Cook the meat in 1 tablespoon olive oil, stirring to break it up. Add the seasonings and cook another few minutes – about 10 in all
Drain the rice. Mix it with the meat and pine nuts and seasonings in a bowl. Cover and set aside.
Trim the rough flower end of each zucchini, keeping the slice level. Cut a thin slice from the stem (bottom) end.
Hollow out each zucchini with a peeler or sharp, thin, flexible knife, taking care not to pierce the bottoms.
Stuff each zucchini half-way up with the meat mixture.
Fry the chopped onion with 1-2 tablespoons olive oil in a pan large enough to cook the zucchini in. when the onions are golden, add the tomato paste and 8 cups water.
Bring the liquids to a boil. Taste for seasoning and add salt to taste.
Place the zucchini in the sauce. Cook for 30 minutes on medium heat.
To test for doneness, pierce one zuke with a toothpick or thin knife. when all are tender and the rice is cooked, remove them to a platter and keep warm.
Reduce the sauce by boiling it another 15 minutes or till thick.
Spoon the reduced sauce over the zucchini and serve.
More tantalizing recipes from Green Prophet:
- Arabic Almond Milk
- Crunchy Chickpea Snack
- Baba Ganoush
Photo of stuffed zukes by mbp via Flickr.
Miriam also blogs at Israeli Kitchen.