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Of all the trimmings that go with a Thanksgiving feast, the turkey stuffing is a family favorite. Long ago, as a novice cook, I found the basic bread stuffing recipe that I still use as the base for my stuffing today. The texture is perfect, the seasonings just right and the aroma, well it's nothing short of divine.
For a little extra flavor, I like to add browned sausage, but you could add chopped apple, nuts, raisins, or anything you like. The sky's the limit. And there are other ways to make the stuffing your own. For example, because I'm not fond of a lot of sage, I just use a tiny pinch and add a bit of marjoram instead.
Next, to stuff or not to stuff, that is the question. Some prefer their stuffing roasted inside the bird, which results in a moister version. Stuffing baked outside of the bird tends to be drier. I like to do it both ways then mix the two together before serving.
Remember that for the best result, stuff the bird lightly. The stuffing expands as it cooks. Any stuffing that won't fit in the turkey can be baked in an oven-proof casserole or, what I like to do is wrap it in foil, poke a few steam holes in the packet with a knife or fork and place in the oven during the turkey's last hour of roasting at 325-degrees F.
Next week we'll look at vegetables for the Thanksgiving meal.
Basic Bread Stuffing
(Enough for a 12-pound turkey)
3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups soft bread cubes
2 tsps. salt
1 1/2 tsps. crushed sage leaves
1 tsp. thyme leaves
1 tsp. dried parsley
1/2 tsp. pepper
Turkey stock, optional
Directions: In large skillet, cook and stir onion and celery in butter until onion is tender. Add 1 cup turkey or chicken broth. Heat to boiling. Remove from heat and stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Add a bit of turkey stock if stuffing seems too dry. Stuff turkey just before roasting.
Sausage Stuffing
1 recipe Basic Bread Stuffing (reduce salt to 1 tsp.)
1 pound bulk pork sausage or sweet Italian sausage, casing removed
Directions: Brown and crumble sausage in large skillet. Remove from skillet and set aside. Reserve drippings. In same skillet, add butter to reserved sausage drippings and cook vegetables according to recipe. Add cooked sausage to stuffing during tossing stage.
Cranberry Walnut Stuffing
(Cranberries add tartness, walnuts add crunch.)
1 recipe Basic Bread Stuffing
1/2 cup cranberries
1/2 cup chopped walnuts
Directions: Saute vegetables as directed. Add broth and heat to boiling. Remove from heat and stir in cranberries and walnuts. Toss mixture with bread cubes.
Basic Cornbread
Stuffing
Omit soft bread cubes and substitute cornbread crumbs, homemade or store-bought. Prepare stuffing as directed.