Hands down, stuffing is my absolute Thanksgiving favorite! Thanksgiving is not far off and it’s not too early to start planning your menu.
This Tiny New York Kitchen recipe has been perfected over the course of many years, and it makes enough for plenty of leftovers. It fills a 17-pound turkey and about three quarters of a 16-cup slow cooker, but you can adjust the amounts depending on the size of the bird.
Everyone deserves his or her serving of dressing on Thanksgiving. This gluten-free stuffing is moist, flavorful, and easy to make. Perfect for Thanksgiving or any holiday meal.
Whether to call this side dish dressing or stuffing is an ongoing Thanksgiving debate. The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking dish. The name also varies depending on what part of the United States you are from. People who come form the East and South are more likely to call it dressing. Whatever term you use, the dish is a favorite on Thanksgiving menus from coast to coast.
This is the traditional stuffing that I grew up on. For people throughout the country with New England roots, stuffing made with Bell’s Seasoning is the classic Thanksgiving dish. Bell’s Seasoning, one of the oldest American spice mixes, was created by William G. Bell of Newton, Massachusetts, in 1867. The earthy blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper is an old family recipe that remains unchanged to this day.
The traditional mix of herbs in this stuffing offers familiar comfort.
This delicious stuffing is rich and rustic. You may use either whole wheat bread or white bread for this stuffing recipe. Either bread works quite well.
1 Loaf Whole Wheat or White Bread
2 Tablespoons Olive Oil
1 Pound Sausage
1 Bunch Kale
1 Diced Red Onion
6 Chopped Garlic Cloves
3 Sliced Celery Stalks
6 Tablespoons Unsalted Butter
3 Diced Apples
2 1/2 Cups Chicken Broth
2 Tablespoons Chopped Fresh Thyme Leaves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Preheat your oven to 300° F. Cut the bread into 1/2 inch cubes which should make about 11 cups. Place the bread cubes onto a large baking sheet covered in parchment paper. Bake for 20 minutes. Stir once during the baking process. You will want the bread cubes to be dried but not browned. Remove from the oven and transfer to a large size bowl. Set aside. Remove the sausage from the casings. In a large size skillet heat the olive oil over a medium high heat. Add the sausage and cook for 7 minutes. Transfer the cooked sausage to a large size bowl. Remove the stems from the kale and slice the kale leaves into thin slices. Return the skillet back to the heat and the kale and ¼ cup of water. Cook over a medium heat for 10 minutes. Stir occasionally. Add the onion, garlic, celery and butter and cook for 8 minutes. Stir in the apples and cook for 4 minutes. Remove from the heat and transfer the vegetable mixture to the bowl with the bread. Add the cooked sausage to the bread and toss all of the ingredients into the bread. Add the chicken broth, thyme, salt & pepper and toss again. If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing. If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes. You will want the stuffing to be lightly browned and crisp on the top. Makes about 12 cups.
Use Victoria’s Dry Rub to add new flavor to these roasted hens. You can stuff them with either wild rice or my Southern Cornbread (recipe to follow).
Stuffing & Hens:
2 Tablespoons Unsalted Butter
6 Ounces Diced Andouille Sausage
3 Diced Carrots
1/2 Cup Chopped Onion
3 Diced Celery Stalks
3 Minced Garlic Cloves
1 Bay Leaf
2 Tablespoons Chopped Sage
Crumbled Southern Cornbread or Wild Rice
1/4 Cup Chicken Stock
4 Cornish Game Hens (1 1/2 Pounds Each)
Victoria’s Dry Rub
Or 1 Teaspoon Kosher Salt & 1 Teaspoon Freshly Ground Pepper
1 Tablespoon Melted Unsalted Butter
Prepare the stuffing. In a large skillet melt the butter over a medium heat. Add the Andouille sausage, carrots, onions, celery, garlic and bay leaf. Cook for 5 minutes. Add the sage and either cornbread or cooked wild rice. Continue to cook for a few minutes. Stir continuously to blend the flavors. Add the chicken stock, stir and continue to cook for 2 minutes. Remove from the heat and set aside until you are ready to stuff the hens. This stuffing can be prepared and refrigerate, covered, up to a day in advance. Remove the bay leaf before stuffing.
Thoroughly rinse and dry the hens. Rub the hens inside and out with Victoria’s Dry Rub or the salt and pepper mixture. Fill the cavity of each hen with 3/4 cup of stuffing. Spoon the remaining stuffing into a well buttered baking dish and cover with a tight fitting lid or aluminum foil. Arrange the hens in a roasting pan and brush with the melted butter. Place the pan and baking dish in the oven. Roast for 45 minutes until the hens are nicely browned and crisp and the juices run clear when a thigh is pricked with a fork. The dish of stuffing should be very hot. Serve each hen on a small bed of additional stuffing. Serves 4
Such a good Basic Stuffing recipe!
2 Loaves Cubed Italian Bread
1 Cup Butter
4 Stalks Diced Celery
4 Minced Shallots
3 Cloves Minced Garlic
2 Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
½ Cup White Wine
½ Cup Chopped Parsley
3 Large Beaten Eggs
10 Ounces Chicken Broth
Arrange the bread cubes on two baking sheets lined with parchment paper. Preheat the oven to 400° F. Bake for 10 minutes until crisp. You don’t want the bread to get browned though. In a large skillet melt the butter over a medium heat. Add the shallots, garlic and celery. Cook for 5 minutes until the vegetables are softened. Add the white wine and cook another 4 minutes. Remove from the heat and transfer to a large bowl. Add the bread, eggs and parsley to the vegetables. Add the salt & pepper and combine well. Mix in half of the chicken broth. Continue to add the chicken broth until the stuffing is moist, but NOT wet. Stuff the turkey with 4 to 6 cups of stuffing. Place the remaining stuffing into a greased 8 inch square baking dish. Cover the baking dish with greased foil. Place in the refrigerator until the turkey is removed from the oven to rest. Place the baking dish in the oven, covered with foil, for 30 minutes. Uncover and bake for another 15 minutes until golden. Serves 8
I love this stuffing!
2 Loaves Cubed Italian Bread
¼ Cup Olive Oil
8 Ounces Sliced Chorizo
1 Large Chopped white Onion
6 Chopped Garlic Cloves
1 Large Chopped Tomato
1 Teaspoon Hot Smoked Paprika
¼ Cup White Wine
¼ Cup Chopped Italian Parsley
2 Teaspoons Chopped Thyme
2 Cups Chicken Stock
3 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Arrange bread cubes on 2 baking sheets lined with parchment paper. Preheat the oven to 350° F. Bake the bread cubes for 20 minutes. Remove from the oven and let cool. Transfer to a large bowl. In a large skillet heat the olive oil over a medium heat. Add the onion, garlic and chorizo. Cook over a medium low heat for 10 minutes. Turn off the heat and drain off the fat. Return the skillet with the chorizo mixture to a medium heat. Add the chopped tomato and paprika. Cook for 2 minutes. Add the wine and turn the heat up to medium high. Boil for 2 minutes. Transfer the chorizo mixture to the bread cube bowl along with the parsley and thyme. In a medium bowl, whisk the chicken stock with the eggs. Season with the salt and pepper. Pour the egg mixture over the bread cube mixture and toss well. Transfer the stuffing to a large, greased, glass baking dish. Cover with foil. Bake for 45 minutes. Remove the foil and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Serves 12