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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 more than 30,000 food lovers and subscribe.
Hi Reader, I trust a dinner more after other people have invited it into their real lives.Not the tidy test-kitchen version. Actual life, with someone doing homework at the table, someone asking where the charger is, someone “not that hungry” who then eats half the pan.That’s when a recipe proves itself.These are the popular dinners readers made, saved, repeated, and came back to talk about. Which, to me, is the good stuff. Compliments are lovely, of course. I’m not dead inside.But a recipe...
Hi Reader, I never had to be persuaded to love seafood.Some people come to seafood later, cautiously, with a fork in one hand and suspicion in the other. I came to it early and naturally, the way one comes to sunlight or sarcasm.In a Portuguese family, seafood isn’t exotic, aspirational, or reserved for anniversaries. It’s dinner. It’s memory. It’s good olive oil, garlic, parsley, a hot pan, and the understanding that if the fish is fresh, your job is not to meddle.That lesson has served me...
Hi Reader, I have never regretted serving pork.Other decisions, certainly. White jeans near marinara. A brief period in which I thought I could “just eyeball” curtain measurements. But pork? Pork has been remarkably loyal.A good pork dinner knows how to earn attention. It can be crisp-edged and garlicky, slow-roasted until the whole house smells like you made plans with God, or seared and sauced until everyone at the table starts dragging potatoes through the pan juices.And the beauty of it...