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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, Let me make a confession that’ll surprise no one who knows me: I am a bit of a coffee snob. Not in the “grind-your-own-beans-with-a-burr-mill-from-Oslo” kind of way (though, fine, I own one of those). No, my particular brand of snobbery shows up when I have nothing to go with it. A naked cup of coffee feels… indecent. Like showing up to Mass without your Sunday shoes.So now, every week, I play matchmaker. There’s the cinnamon streusel coffee cake that’s all tender crumb and brown...
Hi Reader, This time of year always feels like a culinary identity crisis. One day I’m craving stew thick enough to stand a spoon in, the next I’m eyeing asparagus like it’s the Second Coming. Late February is the shoulder season of appetites—half wool sweater, half linen napkin. Even The One gets confused. “Soup or salad?” he’ll ask, holding both bowls like a game show host. The answer, of course, is yes.I’ve learned to treat this moment not as confusion but as opportunity. It’s when I start...
Join My Free Substack Live, 8PM ET Hey Reader, I’m going live on Substack tonight at 8 PM ET, and I’d love to see you there! This is only my third one in about a year, so it’s a rare treat to hang out with all of you in real-time. ☞ JOIN ME @ 8PM I’ve got a lot to share, including: A first look at several upcoming cookbooks I have advance copies of—I want to make sure these are on your radar! We’ll also be diving deep into St. Patrick’s Day prep. I’m talking about my favorite recipes and,...