Mix-and-Match Stuffing
Here’s how to give everyone’s favorite Thanksgiving side a unique makeover!
Ryan Liebe
From far left: Sourdough Stuffing with Squash and Salami, Cornbread Stuffing with Sausage and Kale, Potato Bread Stuffing with Ham, Gruyère and Apples and Multigrain Stuffing with Wild Rice, Mushrooms and Bacon.
1. Choose the Bread
Cut your choice of bread into 1/2-inch cubes to make 16 cups.
- White
- Sourdough
- Multigrain
- Challah
- Brioche
- Potato
- Semolina
- Rye (use in combination with another bread)
- Pumpernickel (use in combination with another bread)
- Cornbread (use in combination with another bread)
TIP: Stale bread works best for stuffing. If your bread is fresh, spread out the cubes on baking sheets and leave out overnight or bake in a 300˚ F oven for 15 to 20 minutes.
2. Make the Base
Heat 1 stick butter in a large skillet over medium heat. Add 2 cups chopped onions, leeks and/or scallions, 2 cups diced celery and 1 tablespoon each minced fresh sage and thyme; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups low-sodium chicken, turkey or vegetable broth; bring to a simmer and remove from the heat.
3. Prep Your Mixins
While the base comes to a simmer, choose 1 or 2 of the following and cook as directed.
- Mushrooms: Slice 1 1/4 pounds and sauté in butter.
- Kale: Stem and chop 1 large bunch; blanch 2 minutes.
- Wild Rice: Cook 1/2 cup as the label directs.
- Fennel: Chop 1 large bulb, toss with olive oil and roast at 400 ̊ F, 25 minutes.
- Butternut Squash: Peel, seed and cube 1 large squash; toss with olive oil and roast at 400 ̊ F, 35 minutes.
- Apples and/or Pears: Cut 2 into small chunks and sauté in butter.
TIP: You can chop and cook all your mix-ins a few hours ahead, then assemble the stuffing when you’re ready to bake.
4. Choose A Meat
Prep 1/2 pound of your choice of meat, or skip this step and leave your stuffing vegetarian (just be sure to use vegetable broth!).
- Pancetta, chopped and cooked
- Salami, diced
- Bacon, chopped
- Ham, diced and cooked
- Sausage (andouille, chorizo or Italian), cooked and crumbled (use 1 pound)
5. Pick More Mix-In
Prep up to 1 cup total of these ingredients, if desired. You can also skip this step.
- Parmesan, shredded
- Gruyere, shredded
- Gouda, shredded
- Cheddar, shredded
- Walnuts, chopped
- Pecans, chopped
- Almonds, chopped
- Hazelnuts, chopped
- Pine nuts
- Dried cranberries
- Raisins
- Dried apricots, chopped
- Dried figs, chopped
- Dates, chopped
TIP: When you're choosing mix-ins, include different textures. Combine ones that add crunch, like nuts and bacon bits, with chewy ones like dried fruit.
6. Assemble the Stuffing
Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; stir in the bread cubes, base mixture (from step 2) and prepared mix-ins (from steps 3, 4 and 5). Transfer the mixture to a buttered 3- to 4-quart baking dish and dot with 2 tablespoons butter. Cover with foil and bake at 375 ̊ F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
TIP: If your turkey is already out of the oven, drizzle some of the drippings onto your stuffing for extra flavor!
Credits:
Recipes by Food Network Kitchen.
Photographs by Ryan Liebe for Food Network Magazine.
Related Content:
