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.
7 Stuffing Recipes—the Real Star of Thanksgiving
|
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
|
 |
This stuffing with bacon, apples, sage, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.
☞ Try this recipe
Wild Mushroom Stuffing
 |
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.
☞ Try this recipe
Sourdough Dressing with Sausage and Prunes
 |
This sourdough dressing with sausage and prunes pairs pork with prunes for a savory and sweet side that goes well with Thanksgiving turkey.
☞ Try this recipe
Herbed Bread and Celery Stuffing
 |
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.
☞ Try this recipe
Homemade Cornbread Sausage Dressing
 |
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.
☞ Try this recipe
Roast Turkey with Stuffing and Vegetables
 |
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.
☞ Try this recipe
Portuguese Turkey with Two Stuffings
 |
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.
☞ Try this recipe
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, A ripe peach is a short-lived thing. It is rock hard at the store, then perfect for about a day and a half, then it is jam whether you planned on jam or not.I bought a basket anyway, because a good July peach is one of the few foods I will rearrange a week around.Use them at the right moment and a basket goes a long way. The firm ones go into something that cooks. The dead-ripe ones, the ones that drip down your wrist, you eat over the sink or fold raw into a salad before the...
Hi Reader, By the Wednesday after the Fourth, the idea of another heavy dinner just does not appeal. You have grilled. You have eaten ribs. The body wants something lighter and quicker, and it wants it without much fuss.That is fish weather.A fillet of salmon, a pile of shrimp, a whole fish if you are feeling it: most of these are on the plate faster than the grilled food and leave you feeling like you ate well rather than ate a lot.The trouble is that seafood is the thing home cooks are most...
Hi Reader, Two flats of blueberries came home with me this weekend. That is more blueberries than two people can reasonably eat before they turn, and I knew it when I bought them.I do this every July. The first really good local berries show up, sweet and almost too soft to carry home gently, and all sense leaves me at the market.But a flat of blueberries is not a problem. It is a week of breakfasts, a pie, a jar of jam for the back of the fridge, and a cake that makes Monday feel like a...