Every family has its own all-star lineup of Thanksgiving favorites that appear on the table year after year. Eagerly awaited, these dishes are so traditional that only their absence could cause complaint.
But if the Thanksgiving Day menu items were ranked in order of importance, stuffing might tie with turkey for first place.
“In our family, I think the stuffing actually was more important than the turkey,” says Susan Goss, chef-partner at Zinfandel restaurant in Chicago. “It’s the ultimate comfort food.”
When she was a young girl growing up in Indianopolis, Goss said, she sometimes yearned for bread stuffing “like everyone else had” instead of her mother’s wild rice and fruit stuffing.
Now that she is grown and co-owner of a restaurant, Goss appreciates her out-of-the-ordinary culinary heritage, and she has updated her mother’s recipe for her own family’s Thanksgiving.
“You can tell a lot about what part of the country someone originally comes from by the kind of stuffing they’re used to,” Goss says. For example, her college roommate also hailed from the Midwest, and as Thanksgiving drew near she would wax eloquent about pork sausage stuffing made with bread.
Although family food traditions are highly individual, some regional generalizations hold true. Chestnut stuffing tops any New England Thanksgiving list, while Chesapeake oyster stuffing is familiar fare in Maryland, Virginia and Washington, D.C.
Farther south, in Kentucky, cornbread stuffing made from white cornmeal is a favorite, and in New Orleans, crawfish stuffing fills the bird. In the Southwest, cornbread also is the theme and variations include chilies in many forms.
The three most traditional ways for stuffing to start are with rice, bread or cornbread. Added to those are a cornucopia of other ingredients: breakfast sausage, kielbasa, chorizo, ground beef, ham, bacon, oysters, crawfish, truffles, apples, pears, cranberries, chestnuts, mushrooms, raisins and other dried fruits, and nuts of every description, from almonds to walnuts.
But when it comes to stuffing bases, you don’t have to stick with tradition. Almost anything can be used as the main ingredient–bulgur, mashed white or sweet potatoes, sauerkraut, even pasta.
Rose Reisman, author of the new “Rose Reisman Brings Home Light Pasta,” says, “Although traditional pasta shapes such as fettuccine, spaghetti and linguine would become too soft given the long cooking time inside a turkey, I see nothing wrong with using orzo or tiny shells.”
Reisman recommends cooking the orzo or shells al dente, rinsing with cold water and draining well before combining with other stuffing ingredients. Substitute orzo for rice in rice stuffing recipes, and shells for bread cubes in traditional savory stuffing recipes such as sausage, celery and onion.
Aside from tasting just wonderful, stuffing dresses up an otherwise plain bird, helps preserve moistness during cooking, and stretches the number of servings.
But how much stuffing is enough? It takes about 2 quarts of stuffing for a 10- to 12-pound bird, and 3 to 4 quarts for a 15- to 24-pound bird. For individual servings, plan on about 8 ounces (or 1 cup) per person.
Goss’ recipe for wild rice stuffing makes a lot. Guided by the theory that it doesn’t take twice as long to make twice as much stuffing, all the recipes on this page yield 3 to 5 quarts of stuffing, enough to stuff a 15- to 24-pound turkey, with extra for baking separately in a pan. The additional quantity adds up to only a few minutes’ added preparation time. Each recipe also can be cut in half.
For the growing number of chili-heads, for whom a day without capsicum is like a day without sunshine, we’ve included a spicy Southwestern cornbread stuffing. This recipe not only can be cut in half but the heat also can be reduced from a slow burn to a gentle tingle.
For traditionalists, there is a sausage, celery, onion and sage stuffing, lightened for these health-conscious times. For those focused on fat grams, there is a stuffing that uses prunes as a fat substitute.
TIPS FOR SUCCESSFUL STUFFINGS
Stuff turkey cavities lightly. Never pack it in.
Bread used in stuffing should be dry. The drier the bread, the more flavor it absorbs from seasonings and other ingredients.
The amount of liquid should be adjusted according to the dryness of the bread. Cooked stuffing should be moist, but never soggy.
SAFETY TIPS
Making sure that the good stuff is 100 percent safe from food bacteria is simple, says Jean Schnelle, director of the Butterball Turkey Talk-Line.
– Don’t stuff the bird until it’s ready to cook.
“The major national urge on the night before Thanksgiving seems to be to stuff the turkey and refrigerate it,” Schnelle says. Lukewarm stuffing inside the bird will not cool down fast enough to the ideal 40 degrees (refrigerator temperature), allowing bacteria to grow.
– Don’t mix the stuffing until you’re ready to stuff the bird unless you are planning to bake the stuffing separately from the bird.
Many cooks pre-mix the dressing and refrigerate it. Schnelle says that although the stuffing will cool down, the next day the cook will be putting cold stuffing into the turkey, making it difficult for the center of the stuffing to reach the desired temperature of 160 to 165 degrees. Temperature can be tested by sticking an instant-read meat thermometer through the thigh (which should read 180 degrees) and into the middle of the dressing in the end cavity. It’s all right to cube the bread the night before, measure the seasonings, and even saute the vegetables and refrigerate them, covered, Schnelle says. But don’t combine ingredients until ready to stuff.
– Don’t leave stuffing in the bird after the meal; and don’t let stuffing sit at room temperature.
To store, remove the stuffing from the turkey cover and refrigerate. To reheat, bake until it is piping hot (160 to 165 degrees).
When baking extra stuffing in a pan, don’t let that sit at room temperature, either, says Schnelle. Instead, refrigerate the pan,covered, until ready to bake. Make sure the baking time is long enough for the stuffing to reach the ideal temperature.
WHAT TO DO WITH THE LEFTOVERS?
– Break up chilled dressing with a fork, then reheat it in a 350-degree oven to 160 degrees (test with a meat thermometer) in a covered casserole.
– Slice chilled stuffing and alternate on a platter with turkey slices; cover and reheat in microwave and serve with cranberry sauce or relish.
– Make a hot turkey “sandwich” with sliced turkey between thin slices of stuffing; top with hot turkey gravy.
– Serve turkey a la king over sliced, reheated stuffing.
– And for the day-after-Thanksgiving breakfast, saute stuffing slices in a non-stick skillet lightly sprayed with vegetable oil until they are lightly browned, then top with poached eggs.
CORNBREAD FOR STUFFING
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 3 quarts crumbled cornbread
2 cups each: yellow cornmeal, all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
2 eggs, beaten
1/2 cup canola or soybean oil
1.Heat oven to 425 degrees. Place cornmeal, flour, baking powder and salt in a 2-quart bowl. Stir to mix dry ingredients with a whisk. In separate bowl, place milk, beaten eggs and oil. Whisk to mix.
2.Add egg mixture to cornmeal mixture, stirring with large spoon until just moistened.
3.Scrape batter with rubber spatula into a 13-by-9- inch pan that has been lightly sprayed iwth vegetable oil spray, Bake until cooked in center alnd lighty browned ontop , about 30 minutes. Wooden pick inserted in the center of cornbread should come out dry.
Nutrition information per cup:
Calories…..265 Fat…………….12 g Cholesterol…….40 mg
Sodium….370 mg Carbohydrates……34 g Protein………….6 g
SPICY SOUTHWESTERN CORNBREAD STUFFING
Preparation time: 25 minutes
Cooking time: 45 minutes
Yield: About 3 quarts
Seeded, chopped canned chipotle chilies give this cornbread stuffing a nice smoky flavor and a deceptively slow burn. Look for them in adobo sauce in Latin American foods sections of some supermarkets. The adobo sauce may be transferred to a small covered container, refrigerated and used as you would any hot sauce. It will keep refrigerated for up to four days. For a milder dressing with a distinct Southwestern flavor, omit chipotles. Use only the widely available canned diced green chilies. Although this dressing may be made using cornbread mixes, the ideal stuffing starts with sugarless cornbread.
3 quarts crumbled cornbread, preferably made without sugar
1/3 cup olive oil
1 large each, finely chopped: red bell pepper, green bell pepper
2 cups celery, finely chopped, some leaves included
2 to 3 cups finely chopped green onions
1 can (4 ounces) mild diced, green chilies, drained
5 (or more to taste) canned chipotle chilies packed in adobo sauce
1 cup canned low sodium chicken broth or homemade poultry stock
1/2 cup chopped fresh cilantro
1 1/4 teaspoons salt or to taste
1. Place crumbled cornbread in a 6-quart bowl. Heat oil in a 12-inch non-stick skillet; add red and green pepper and celery. Cook and stir until translucent, about 10 minutes. Add green onion and cook until tender, about 3 minutes.
2. Add cooked vegetables and drained mild green chilies to bowl with cornbread. Toss very lightly to mix.
3.Remove chipotle chilies from the adobo sauce and reserve sauce for other use if desired. Split chilies open with a small knife and scrape away all seeds. Pat chilies lightly with paper towels to remove excess sauce. Chop chilies finely. Add to cornbread mixture. Toss lightly to mix.
4. Add cilantro and salt. Moisten with broth. Stir lightly to mix.
5. Stuff loosely into body and neck cavities of turkey. Spoon excess stuffing loosely into a 13- by 9-inch baking dish that has been buttered or lightly sprayed with vegetable oil spray. Refrigerate until ready to bake. Bake, uncovered, at 325 degrees until dressing is completely cooked in center and lightly browned on top, about 45 minutes.
Nutrition information per cup
Calories…….335 Fat……………18 g Cholestero………40 mg
Sodium……805 mg Carbohydrates…..38 g Protein…………..7 g
WILD RICE STUFFING
Preparation time: 55 minutes
Cooking time: 1 hour
Yield: About 5 quarts
Chef Susan Goss says her mother used white mushrooms rather than shiitake, and curly parsley rather than flat leaf in this attractive stuffing. Goss’ favorite fruits are a combination of apricots and prunes.
3 cups raw (about 1 1/4 pounds) wild rice
1 tablespoon salt
4 cups (1 pound) mixed dried fruits
1/4 cup ( 1/2 stick) unsalted butter
8 ounces shiitake mushrooms, sliced, about 4 cups
2 cups each: thinly sliced green onions, chopped flat-leaf parsley
2 cups chopped, toasted nuts, such as walnuts, pecans, or almonds, see note
1/4 cup finely chopped fresh sage leaves
1 teaspoon freshly ground black pepper to taste
1. Rinse wild rice and place in a large saucepan or Dutch oven. Add cold water to cover; add 1 teaspoon of the salt. Heat to a boil; reduce heat and simmer, covered, until rice is tender but still retains a little texture, about 45 minutes. Drain well and cool. There should be about 9 cups cooked.
2. Meanwhile, put dried fruits into medium saucepan and add cold water to barely cover. Heat to a boil; cover pan and remove from heat. Let stand 20 to 30 minutes until softened. Strain fruit from liquid, reserving liquid. Let fruit cool and chop into 1/2 -inch pieces.
3.Melt butter in large skillet or Dutch oven. Add mushrooms and green onions; cook and stir until tender, about 5 minutes. Stir in reserved chopped fruit, parsley, nuts and sage. Mix well.
4. Place rice in large bowl. Add mushroom mixture. Mix gently but thoroughly. Season with pepper and remaining 2 teaspoons salt. Taste and adjust seasonings. If stuffing seems dry, add a little of the reserved fruit soaking liquid, but remember that this stuffing is loose; it will not cling like bread stuffing. Let stuffing cool completely before stuffing into turkey.
Note: To toast nuts, place them in a single layer on a baking pan. Bake at 350 degrees until lightly browned, about 10 minutes. Cool.
Nutrition information per cup:
Calories……..255 Fat……………10 g Cholesterol…..6 mg
Sodium…….335 mg Carbohydrates…..38 g Protein……….8 g
LOW-FAT STUFFING
Preparation time: 35 minutes
Cooking time: 1 hour
Yield: 4 quarts
Fat is a great carrier of flavor and also helps add moisture. In this stuffing, prunes substitute for fat, resulting in a lower-fat dressing with a wonderful flavor.
4 quarts cubed dried French bread, crumbs included
2 cups finely chopped yellow onions
2 cups finely chopped celery, some leaves included
1 package (12 ounces) pitted prunes
1 cup water
2 cups fresh cranberries, rinsed, chopped, see note
2 cups defatted chicken or vegetable broth
2 tablespoons poultry seasoning
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Place bread cubes and crumbs in a 6-quart bowl. Spray 12-inch non-stick skillet with vegetable oil spray. Add onions and celery. Cook, stirring frequently, until translucent but not browned. Add to bowl with bread cubes; toss lightly to mix.
2. Place pitted prunes and 1/2 cup of the water in food processor. Pulse until finely chopped. Add prune mixture to bread mixture. Toss lightly to mix.
3. Place cranberries and remaining 1/2 cup water in saucepan. Cover. Heat to a boil. Reduce heat and cook until cranberries pop. Add more water if necessary. Add to bread-prune mixture. Toss to mix.
4. Add broth and seasonings. Mix lightly but thoroughly. Stuff lightly into body and neck cavities of turkey. Spoon extra dressing loosely into 13- by 9-inch pan that has been sprayed lightly with vegetable oil. Refrigerate, covered, until ready to bake.
5.Bake, uncovered, at 325 degrees until completely hot and lightly browned on top, about 1 hour.
Note: When cranberries are not in season, substitute 1 cup of dried cranberries, rehydrated. Dried cranberries are available at supermarkets with large natural foods sections and at health-food stores. To rehydrate cranberries, place in bowl and cover with water. Cover loosely with microwave-safe plastic wrap, and microwave at full power for 3 minutes. Let stand, covered, for 10 minutes. Drain.
Nutrition information per cup:
Calories……..155 Fat…………..1.5 g Cholesterol…….1 mg
Sodium…….530 mg Carbohydrates…..33 g Protein…………4 g
SAUSAGE, CELERY, ONION AND SAGE STUFFING
Preparation time: 35 minutes
Cooking time: 1 hour
Yield: 4 quarts
Leaner turkey sausage replaces traditional pork sausage in this updated stuffing with old-fashioned flavor. The drier the bread, the more flavor it absorbs from other ingredients. Unused bread cubes may be frozen in an airtight bag for later use as croutons.
2 loaves (1 pound each) French bread
2 pounds bulk turkey breakfast sausage
1/2 cup (1 stick) unsalted butter
3 cups finely chopped yellow onions
2 cups finely chopped celery, some leaves included
2 to 3 tablespoons rubbed sage
2 teaspoons salt or to taste
1 teaspoon freshly ground black pepper
2 to 3 cups homemade turkey or chicken stock or canned low-sodium chicken broth
1.Heat oven to 325 degrees. Split bread loaves in half. Lay on racks of oven. Bake until dry, about 25 minutes. Remove from oven. When cool enough to handle, cut into 1-inch cubes. Measure 4 quarts, crumbs included, into a 6-quart bowl.
2.While bread is baking, crumble turkey sausage into a 12-inch non-stick skillet. Cook over medium heat, chopping and flipping with wooden spatula, until completely cooked, about 10 minutes. Transfer to bowl with bread cubes.
3. Melt butter in same skillet. Add onions and celery. Cook, stirring occasionally, until translucent but not browned, about 8 minutes. Add vegetables to bread-sausage mixture. Toss to mix. Add sage, salt and pepper. Toss to mix. Add broth as needed to moisten. Taste and adjust seasonings.
4. Stuff turkey body and neck cavities loosely. Spray a 13- by 9-inch baking dish with vegetable oil spray. Spoon extra stuffing into dish. Refrigerate, covered, until ready to bake.
5. Bake, uncovered, until stuffing is completely hot and lightly browned on top, about 1 hour.
Nutrition information per cup:
Calories………355 Fat……………17 g Cholesterol……..60 mg
Sodium…….1,105mg Carbohydrates…..33 g Protein………….19 g
