Thanksgiving: Focus on Sides (Day 5)...stuffing, finally

I know that this is your favorite side, which is why I have been putting it off. I have to admit that I have never made stuffing from scratch. Although, I'm sure I'm not alone, I usually fall victim to grabbing that old familiar box of stuffing for this side, but no more. This year, I will make stuffing from scratch. I've found that there are a few initial questions one needs to ask themselves when making a stuffing:

1. What kind of bread do you want to use? (i.e. cornbread, baguettes, classic breadcrumbs, seasoned croutons)
2. Will you put meat inside or go vegetarian?
3. What do you want to be the underlying taste? Flavorful stock? dried fruits? 

For that reason, I am including recipes I have found that meet these unique flavor profiles. I have not made any of the recipes YET, but am leaving it up to all of us to give them a try. 

For those of you who want something hearty with meat, eggs, and a whole lot of flavor.

Good Old Country Stuffing

courtesy of Paula Deen 

Ingredients

• 2 loaves oven-dried white bread(recommended: Pepperidge Farm)
  
• 2 cups cooked white rice
  
• 1 sleeve crushed saltines
  
• 1 pound bulk breakfast sausage
  
• 2 cups chopped celery
  
• 1 large onion, chopped
  
• 7 cups chicken stock
  
• Salt and freshly ground black pepper
  
• 1 teaspoon dried sage leaves
  
• 1 tablespoon poultry seasoning
  
• 3 eggs, beaten
  
• 1/4 stick butter, melted
  
• Mushroom Giblet Gravy, recipe follows
  

Directions

1. Preheat oven to 350 degrees F.
2. Crumble oven-dried bread into a large bowl. Add rice and saltines.
3. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
4. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy:

• 4 cups turkey or chicken stock
  
• Giblets from 1 turkey
• 2 chicken bouillon cubes
• 2 tablespoons reserved stuffing mixture
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 2 pints button mushrooms, sliced
• 3 tablespoons butter
• 1 hard boiled egg, sliced
• Salt and freshly ground black pepper
  

Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

If you're looking for a few less steps to create a rich more casserole style dressing, here is your stuffing.

Cornbread Dressing

courtesy of Sandra Lee

Ingredients

• 1 large egg
  
• 1 cup low-sodium chicken broth
  
• 1 pound store bought cornbread, cut into 1-inch cubes
  
• 1 cup frozen diced onions, thawed
  
• 2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)
  
• 1 (8-ounce) can sliced water chestnuts
  
• 1 (14.75-ounce) can cream style sweet corn
  
• 1 cup shredded Monterey Jack cheese
  

Directions

1. Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside.
2. In a small bowl beat 1 egg with the chicken broth. 
3. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. 
4. Transfer to the prepared casserole dish. Bake for 1 hour.
   

A deliciously classic take on stuffing, but kicked up with zesty peppers. 

Rustic Bread Stuffing with Bell Pepper and Fresh Thyme

courtesy of Bon Appétit



Ingredients

• 1 (1-pound) loaf crusty country-style white bread
  
• 1/4 cup olive oil
  
• 4 teaspoons chopped fresh thyme
  
• 1 large garlic clove, minced
  
• 6 tablespoons (3/4 stick) butter
  
• 1 1/2 cups finely chopped onion
  
• 1 1/2 cups thinly sliced celery
  
• 1 cup finely chopped green bell pepper
  
• 1/3 cup chopped fresh parsley
  
• 1 3/4 cups low-salt chicken broth or turkey stock, heated
  

Directions

1. Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat.
2.  Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
   
3. Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. sauté until vegetables are soft, about 10 minutes; add parsley. (DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.)
   
4. Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. 
5. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. 
6. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.
   

For those trying to actually lose weight or just not gain this holiday season, here is a low-calorie/carb option.

Sausage and Herb Stuffing

courtesy of George Stella

Ingredients

• 3/4 pound turkey sausage (you may use porkbreakfast sausage)
  
• 1/4 cup finely chopped celery
  
• 1/4 cup chopped red onion
  
• 2 eggs
  
• 2 cups coarsely chopped cauliflower
  
• 1/2 cup diced yellow squash
  
• 1/2 cup grated Parmesan
  
• 1 tablespoon chopped parsley leaves
  
• 3 tablespoons chopped fresh sage leaves
  
• 3 tablespoons chopped fresh thyme leaves
  
• 1 tablespoon minced garlic
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon fresh ground black pepper
  

Equipment: 8 by 8-inch square baking dish

Directions

1. Preheat oven to 350 degrees F.
2. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
3. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients.
4. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
   

Quick and Easy all vegetarian stuffing...(sorry no photo available)

Gourmet Vegetarian Stuffing
courtesy of Mrs. Cubbison's recipe box

Ingredients

• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
  
• 1 cup butter or margarine, melted
  
• 1 Cup Orange juice
  
• 2 apples, unpared, cored and diced
  
• 1/2 cup watercress, chopped
  
• 1/2 cup almonds, diced
  
• 1/2 cup sunflower seeds, hulled
  
• 1/2 cup wheat germ
  

Directions

1. Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. 
2. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. 
3. Bake at 350 degrees for 45 minutes. Makes about 6 cups.
   

We all love stuffing and I think for different reasons. Feel free to tell me why you love stuffing or what you think is the best or most foolproof recipe you've got! Good luck...I know I'll need it.