Filed Under: Holiday, holiday-cooking, north-american, saute, Side, Under 20 Mins, Vegetables

Rustic Turkey Stuffing, 4 Ways

You can never have too much stuffing—try one or all of these variations!

April 8th, 2012

Recipes by Contributing Food Editor, Paula Bowman Photography by George Whiteside Food Styling by David Grenier Prop Styling by Lara McGraw

You can make this stuffing for Easter, Thanksgiving, Christmas and again on New Year's without anyone thinking you're using the same recipe. Or make 4 different kinds of stuffing at one meal to make everyone's holiday dreams come true.
Servings
6
Prep Time
25 minutes
Cook Time
30 minutes
Ingredients
  • 10 Cups bite-sized pieces white bread (about 1 loaf)
  • 1/4 Cups unsalted butter, plus more for preparing sheet pan
  • 1 1/2 Cups diced sweet onion
  • 1 Cup diced celery
  • 2 teaspoons minced garlic
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh sage
  • 1/4 Cups chopped fresh parsley
  • 1 1/4 Cups low sodium chicken stock
  • + ingredients listed in specific stuffing variations
Directions
  1. Preheat oven to 350°F. Butter an 8-inch square baking dish and set aside.

  2. Divide bread in a single layer on two rimmed sheet pans. Bake until toasted but not browned, about 10 minutes. Transfer to a large bowl and set aside.

  3. If you want to make a variation, now's the time.

  4. For Simple Rustic Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme and sage. Cook stirring occasionally until vegetables soften, about 8 minutes. Continue with Step 8, using 2/3 cup of stock.

  5. For Fruit and Nut Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme and sage. Cook stirring occasionally until vegetables soften, about 8 minutes. Add 1/2 cup white wine, 1/4 cup pitted, chopped prunes and 1/4 cup dried cranberries. Simmer until most liquid evaporates, about 5 minutes. Add 1/2 cup toasted, chopped pecans and mix well. Continue with Step 8, using 2/3 cup of stock.

  6. For Wild Rice and Mushroom Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme, sage and 2 cups chopped fresh mushrooms (shiitake, oyster, chanterelle). Cook, stirring occasionally until vegetables soften, about 8 minutes. Add 1/4 cup Madeira and simmer until most liquid evaporates, about 1 minute. Stir in 1 1/2 cups cooked wild rice. Continue with Step 8, using 1 1/4 cups stock.

  7. For Fennel and Sage Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme, sage, 1/2 cup diced fennel and 1/2 teaspoon fennel seed. Cook, stirring occasionally until vegetables soften, about 8 minutes. Stir in 1/2 pound Italian sausage, removed from casings. Use a wooden spoon to break sausage into small pieces and cook until meat is no longer pink. Continue with Step 8, using 1/2 cup stock.

  8. Pour mixture over bread. Add parsley and half of specified stock to mixture and mix well. Add remaining stock, a little at a time, until bread is moistened but not wet. Season generously with kosher salt and freshly ground black pepper.

Rustic Turkey Stuffing, 4 Ways

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