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, For most of the year a tomato is a sad, pink, mealy thing I refuse to buy. Then for about six weeks in summer it becomes the best thing in the kitchen, and I build half my meals around it.A real July tomato, still warm from the garden or the market, needs almost nothing done to it.That is the whole point of tomato season. It is the one stretch of the year when the best thing you can do to your food is get out of its way. Good salt, good oil, maybe some torn basil and a slab of...
Hi Reader, Here is a small confession. After years of grilling all summer, I got bored of the condiments before I got bored of the food.The burger was great. The squeeze bottle of yellow mustard next to it was the same squeeze bottle it had been since I was a kid.So one rainy afternoon I made my own mustard, and it was so much better and so much easier than I expected that I have been quietly making my own condiments ever since. Mustard, ketchup, a barbecue sauce or two, a hot sauce for the...
Hi Reader, For most of the year a tomato is a sad, pink, mealy thing I refuse to buy. Then for about six weeks in summer it becomes the best thing in the kitchen, and I build half my meals around it.A real July tomato, still warm from the garden or the market, needs almost nothing done to it.That is the whole point of tomato season. It is the one stretch of the year when the best thing you can do to your food is get out of its way. Good salt, good oil, maybe some torn basil and a slab of...