Posted on

Stuffing for Turkey

If you can make Stovetop stuffing then making this fresh stuffing for your Thanksgiving table will be just as easy and infinitely more flavorful. If you are looking for a more hearty and meat filled option use the variation with sausage at the end of the recipe. This classic recipe is an adaption from Mark Bittman’s culinary reference book “How to cook everything”. 

Print Recipe
Thanksgiving Stuffing
Cook Time 20 minutes
Servings
cups
Cook Time 20 minutes
Servings
cups
Instructions
  1. Put the butter in a large, deep skillet or Dutch oven over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
  2. Add the breadcrumbs and the herb and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
  3. Pack into chicken or turkey if you like before roasting or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350-400°F. (Or you can cook it up to 3 days in advance and just warm it up right before dinner.)
  4. (Variation) Bread Stuffing with Sausage. In Step 1, omit the butter. Cook 1 pound sausage meat (you can squeeze the meat from links) in its own fat over medium heat until pinkish gray. Spoon off the fat, then add the onion and cook until softened, about 5 minutes. Omit the nuts. Add 1 tablespoon minced garlic, 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger), and 1 teaspoon ground cumin (optional). Omit the tarragon or sage.
Share this Recipe
Leave a Reply

Your email address will not be published. Required fields are marked *