Stuffing for All

| November 12, 2012
It seems everyone loves Thanksgiving. Whether a large family or small, foodie or not at all, Thanksgiving is day that is cherished. It is one of the few times of the year that we allow ourselves to splurge without guilt on everything from the turkey to the desserts with all the trimmings in between. Everyone seems to have a favorite dish for Thanksgiving, but the one that always causes a bit of a stir is the stuffing. Some prefer the stuffing actually prepared inside the turkey, while others favor their turkey pure and the stuffing crispy and on the side. Some like it savory and some prefer sweet, but one thing is for sure: it always seems to ignite a healthy debate.

With that in mind, here are three stuffing recipes that are sure to please even those with the most discerning palate.

#1 Traditional Thanksgiving Stuffing


Makes 8 servings—about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside.stuffing

The is one of those of those dishes that has unlimited possibilities.

8 tablespoons (1 stick) of unsalted butter

2 medium onions, diced

6 stalks celery, diced

1 (14-ounce) package seasoned bread stuffing cubes (Pepperidge Farm is good)

1/3 cup fresh parsley (flat leaf), chopped

1 teaspoon dried sage

1 teaspoon dried rosemary, chopped fine

1/2 teaspoon dried thyme

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/4 cups of turkey stock (chicken stock is a reasonable substitute)

In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, about 15 minutes. Transfer to large bowl and add stuffing cubes, parsley, sage, rosemary, thyme, salt and pepper. Stir in 1 1/4 cups hot stock. Preheat oven to 350°F and butter a three-quart casserole or a 9 x 13 inch baking dish. Place stuffing in dish and sprinkle evenly with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.


#2 Italian Style Stuffing – Serves 12


1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice

1 lb coarsely chopped pancetta slices

1 stick (1/2 cup) unsalted butter, cut into tablespoons

3 cups chopped celery (5 to 6 ribs)

4 cups chopped onions (2 large)

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh flat leaf parsley

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3 (8-oz) jars peeled cooked whole chestnuts, halved (4 cups)

3/4 lb pitted prunes (2 cups), quartered

5 cups reduced-sodium chicken broth

4 large eggs, lightly beaten


Preheat oven to 400°F. Spread bread in a single layer in 2 large shallow baking pans (17 x 12 inches) and toast, mixing around once or twice for even toasting, until golden and dry, about 15 minutes. Transfer to a very large bowl.

Cook pancetta in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter, celery and onions and cook until softened, about 12 minutes. Stir in sage, parsley salt and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to the bowl containing the bread. Whisk together stock and eggs, then stir into bread mixture until combined. Transfer to baking dish. Bake, loosely covered with a buttered sheet of aluminum foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

#3 Stuffing Soufflé- Serves 8

1 loaf whole grain bread, cut into cubessouffle

1 stick butter, melted

¼ cups chopped walnuts

1 large chopped onion

4 stalks celery, chopped

3 tbls. minced parsley

1 tbls. poultry seasoning

1 tbls. fresh thyme

4 beaten eggs

3/4 cup chicken broth

Salt and Pepper


Preheat oven to 350 degrees F.

Combine first 8 ingredients in a medium bowl and mix well. Stir in eggs and broth . Season with salt and pepper. Pour a ungreased soufflé pan and bake for 25 to 30 minutes or until nicely browned.