Tukey Stuffing Recipe
Turkey stuffing, oozing from the bird or roasting in a casserole dish, is a must have. Traditionally spiced with onion, parsley, sage and more, turkey stuffing is expected at any Thanksgiving Day feast. Place your stamp on this traditional holiday dish with new ingredients such as sweet dried fruits, nuts, sausage or even sliders. Whether you use bag mixes, bakery breads or even crackers, this Thanksgiving test out a new recipe for a traditional favorite.
Sausage Stuffing
Looking for a little more meat on the table? Try a stuffing recipe that calls for sausage. Add an extra earthy flavor to your Thanksgiving table. For a sweet and crunchy dish, use pecans and add a layer of smoke with pancetta or bacon. Here is a quick recipe to add some sausage to this traditional dish.
Saute 1/4 pound of sausage and drain fat. Combine sausage in a glass baking dish with 1/4 cup diced onion, 1/4 cup diced celery, 4 cups cubed and slightly stale bread, 1 cup cream, 2 eggs and 1 bunch chopped sage. Salt and pepper to taste. Bake at 275 degrees for 30 minutes or until the center is firm.
Bread Alternative Stuffing
This recipe is a vegetarian and gluten-free alternative for your next Turkey Day meal. Substituting rice for bread as the base of this stuffing makes for an unexpected taste on your festive table.
Cut three sweet red peppers into 1-inch bits. Trim the top off two small fennel bulbs and cut into 1-inch bits. Toss peppers and fennel in a bowl with two chopped onions, four sliced cloves of garlic, 2 teaspoons rosemary, salt and pepper. Spread the mixture on a large rimmed baking sheet. Roast at 425 degrees for one hour, until veggies are tender and juicy.
Bring 2 cups water, 2 cups chicken stock and 1 cup wild rice to a boil. Reduce heat and simmer for 20 minutes. Add 1 1/4 cups basmati rice to the pot, continue to simmer until all the rice is tender, about 15 to 20 minutes.
Combine roasted vegetables, rice, 1/2 cup of pine nuts and 1/3 cup of chopped parsley. Let cool and serve.
Mushrooms and Hazelnut Stuffing
Nothing says fall like the earthy taste of mushrooms and the crispy crunch of hazelnuts. Your family will drool over this delectable and different stuffing recipe showcasing three types of mushrooms.
Slice a loaf of challah bread into crust-less cubes, arrange on baking sheet and bake for 15 minutes at 350 degrees. Simmer 2 cups of chicken broth in a small saucepan. Remove from heat and soak 1 ounce porcini mushrooms in broth until softened, about 30 minutes. Remove and chop mushrooms coarsely.
Saute three chopped leeks and 1 cup chopped shallots in butter for 5 minutes. Add 20 ounces crimini mushrooms and 8 ounces shiitake mushrooms; continue to cook for 10 minutes. Add 2 cups chopped celery, four cloves minced garlic and the porcini mushrooms to skillet; continue to cook for 5 more minutes.
In a large bowl, combine bread cubes with mushroom mixture. Add 1 cup chopped toasted hazelnuts, parsley, thyme, sage, rosemary, salt and pepper, stirring thoroughly. Add two large eggs and continue mixing. Slowly add remaining chicken broth to bowl until bread reaches desired moistness. Be careful not to drench bread.
Bake mixture at 325 degrees in a covered buttered casserole dish for about one hour. Uncover dish and continue baking for 15 minutes to crisp top.
Tags: 1-inch bits, about minutes, baking sheet, casserole dish, chicken broth
