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.
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 more than 30,000 food lovers and subscribe.
Hi Reader, The spring salads have officially taken over my kitchen.This happened gradually, the way seasonal shifts always do. First a handful of herbs that seemed too fresh to cook. Then a bunch of radishes that practically insisted on being sliced raw. Then last Saturday’s market haul, which arrived home looking so green and self-assured that my Dutch oven regarded the cutting board with what I can only describe as professional concern.I resisted longer than the weather justified. My...
Hi Reader, I once hosted a Cinco de Mayo party with twenty-four hours’ notice and the kind of reckless confidence usually reserved for people who have never done the thing they’re about to attempt.At the time, it felt heroic.In reality, I spent the evening ricocheting between the kitchen and the table like a man trying to live in two rooms at once—stirring something, checking something, realizing I’d forgotten something. At one point I looked up and discovered everyone else had been sitting...
Hi Reader, Saturday morning baking begins the same way in my kitchen every time: with coffee in one hand and the quiet conviction that today we are making something that takes a little longer than it strictly needs to.That’s the whole point.Cooking is wonderfully forgiving—you can improvise, adjust, taste your way to something delicious. Baking, on the other hand, asks you to slow down and pay attention. It wants precision, patience, and a certain amount of faith that butter, flour, eggs, and...