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7 Stuffing Recipes—the Real Star of Thanksgiving
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Hi Reader, Come on, 'fess up. You think that stuffing is the star of Thanksgiving dinner. I know I certainly do. Sure, turkey is great. Smothered in gravy, it's even better. But it's the carb-loading of stuffing that makes me oh so happy on Turkey Day. I love it so much that in my cookbook, The New Portuguese Table, I offer up two stuffings for Thanksgiving. You'll find both at the bottom of this newsletter. Also, some of you were asking more about turkey stock. Here's a video I made a few years ago. I didn't have a recipe. I bought some turkey necks and chicken gizzards and tossed in stuff from the fridge and pantry. A great stock is really that easy. My Best Thanksgiving
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This stuffing with bacon, apples, sage, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.
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Wild Mushroom Stuffing
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The One and I love this so much, we make it all autumn and winter. Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing.
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Sourdough Dressing with Sausage and Prunes
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This sourdough dressing with sausage and prunes pairs pork with prunes for a savory and sweet side that goes well with Thanksgiving turkey.
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Herbed Bread and Celery Stuffing
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This herbed bread and celery stuffing, made with celery, onion, thyme, basil, and parsley, is a sort of basic blank canvas of a stuffing that will satisfy you as-is or make a terrific foundation for your other embellishments. Lovely with chicken as well as turkey.
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Homemade Cornbread Sausage Dressing
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This homemade cornbread sausage dressing is southern style Thanksgiving in a dish. Homemade cornbread is tossed with pork sausage, onions, celery, chicken stock, and herbs and baked until crisp on the surface, soul-satisfyingly tender underneath. Thanksgiving comfort food.
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Roast Turkey with Stuffing and Vegetables
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We stuff our turkey with a simple bread stuffing flavored with lots of herbs, sauteed onions, garlic, and crunchy celery and surround it with chunks of peeled carrots, parsnips, and onions.
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Portuguese Turkey with Two Stuffings
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Portuguese turkey with two stuffings is a duet of beloved and traditional Portuguese stuffings: a chouriço-bread dressing with spicy sausage, onions, garlic, crushed red pepper, and paprika and another dressing with sweet sausage, potato, butter, nutmeg, and spices.
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Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, Every year around now, someone leaves zucchini on my doorstep. No note. Just zucchini, the way other people get left flowers.My neighbor's garden has clearly turned on them, and the only humane response to a zucchini glut is to spread it around before it spreads to you.I have stopped resisting. A good zucchini summer is a fun problem to have, because zucchini works just about anywhere: shredded into a cake, sliced into a gratin, grilled in slabs, folded into pasta, fried into the...
Hi Reader, My freezer in late July is mostly ice cream. I am not going to pretend otherwise.Somewhere between the gelato I made because I bought a machine and refuse to let it sit idle, and the popsicles for when it is too hot to want anything else, there is barely room for a bag of peas.There is something about a homemade frozen dessert that store-bought never quite matches. You know exactly what went in it, you can make it as rich or as light as you want, and it tastes like the specific...
Hi Reader, Some July evenings, turning on the oven is the last thing the kitchen needs. It is too warm, the day was too long, and a 400-degree box running for an hour only makes the room worse.Those are the nights I do not cook so much as assemble.A good no-cook dinner is not a sad dinner. A platter of cold shrimp, a bean salad with real bite, a watermelon-and-feta plate, bread and good butter, and you have fed people properly without raising the temperature of a single room.For the next hot...