Stuffing Recipes

 Cornbread Dressing from

Deliciously moist and perfectly seasoned, this five-star recipe really has no rivals. It does take a little extra time to prepare cornbread dressing from scratch, but it's definitely worth the effort, and freezes beautifully.

Southern Living NOVEMBER 2002

• Yield: Makes 16 to 18 servings

Ingredients

• 1 cup butter or margarine, divided
• 3 cups white cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 7 large eggs, divided 
• 3 cups buttermilk
• 3 cups soft breadcrumbs
• 2 medium onions, diced (2 cups)
• 1 large bunch celery, diced (3 cups)
• 1/2 cup finely chopped fresh sage*
• 6 (10 1/2-ounce) cans condensed chicken broth, undiluted
• 1 tablespoon pepper

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.

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Cornbread Dressing

An easy, deliciously warm, and filling side dish. Serve it with your favorite roasted chicken recipe.

Southern Living NOVEMBER 2010

• Yield: Makes 12 to 16 servings
• Total:4 Hours, 20 Minutes

Ingredients

• 5 cups crumbled cornbread
• 1 (14-oz.) package herb stuffing
• 2 (10 3/4-oz.) cans cream of chicken soup
• 2 (14-oz.) cans chicken broth
• 1 large sweet onion, diced

• 1 cup diced celery
• 4 large eggs, lightly beaten
• 1 tablespoon rubbed sage
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

Preparation

1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.
TRY THIS TWIST!
Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step 1.

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Cornbread Stuffing With Sweet Potato and Squash

Increase both the color and the flavor of your cornbread stuffing by adding cubed butternut squash, sweet potato, and Granny Smith apple.

Southern Living NOVEMBER 2009

• Yield: Makes 10 servings
• Prep time:47 Minutes
• Total:1 Hour, 57 Minutes

Ingredients

• 1 cup frozen diced onion, red and green bell peppers, and celery
• 2 small garlic cloves, pressed
• 1 tablespoon canola oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
• 2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
• 1 Granny Smith apple, peeled and cut into 1/4-inch cubes
• 3 tablespoons melted butter
• 2 tablespoons brown sugar

• 1 tablespoon chopped fresh sage
• 2 teaspoons Creole seasoning, divided
• 2 (14-oz.) cans low-sodium fat-free chicken broth, divided
• 1 (8-oz.) package cornbread stuffing mix
• 1 large egg, lightly beaten
• 1/3 cup chopped pecans
• Garnish: fresh or dried sage leaves

Preparation

1. Preheat oven to 375°. Sauté frozen onion mixture and garlic in 1 Tbsp. hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.
2. Stir in squash, next 5 ingredients, 1 tsp. Creole seasoning, and 1/4 cup water. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until squash and potatoes are tender. Stir in 1 can chicken broth.
3. Remove from heat; cool 15 minutes. Stir together stuffing mix, egg, and remaining 1 can chicken broth and 1 tsp. Creole seasoning in a medium bowl. Fold into cooled squash mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, covered with aluminum foil, at 375° for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish, if desired.

Nutritional Information & Amount per serving

• Calories: 274
• Fat: 9.6g
• Saturated fat: 3g
• Monounsaturated fat: 4.1g
• Polyunsaturated fat: 1.9g
• Protein: 6.6g
• Carbohydrate: 42.4g
• Fiber: 6.9g
• Cholesterol: 27mg
• Iron: 1.9mg
• Sodium: 504mg
• Calcium: 81mg  

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Pumpkin Cornbread

Recipe courtesy The Pit

Yield:  6 1/2 dozen 3-ounce muffins

Made with pumpkin, cinnamon and nutmeg, these nicely spiced cornbread muffins taste like fall, served up in 3-ounce doses.  Cornbread with Sweet Potato and Squash... what else could follow but Pumpkin Cornbread.  ?  Pumpkin Cornbread?

Ingredients

• 3 cups sugar
• 11 eggs
• 5 1/2 cups buttermilk
• 2 pounds pumpkin (canned is fine)
• 2 tablespoons baking soda
• 5 1/2 cups cornmeal (yellow or white)
• 5 1/2 cups flour 
• 1 tablespoon salt
• 2 tablespoons baking powder
• 1/2 teaspoon cinnamon
• Pinch ground nutmeg
• 1 pound unsalted butter, melted

Directions

Preheat the oven to 350 degrees F. Grease 7 standard muffin tins.

Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter.

Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.

This recipe was provided by professional chefs. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Wild Rice with Mushrooms

Dress up a package of long-grain and wild rice mix with the addition of fresh mushrooms and Marsala. It will be a guaranteed hit on your holiday table.

Southern Living NOVEMBER 2011

• Yield: Makes 8 to 10 servings
• Hands-on:30 Minutes
• Total:30 Minutes

Ingredients

• 2 (6-oz.) packages long-grain and wild rice mix
• 3 tablespoons butter
• 1 large sweet onion, diced
• 12 ounces assorted fresh mushrooms, trimmed and sliced 
• 1/4 teaspoon salt
• 1/2 cup Marsala
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

1. Prepare rice mix according to package directions.
2. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.

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Shrimp and Grits Dressing

 

Southern Living NOVEMBER 2011

• Yield: Makes 6 to 8 servings
• Hands-on:35 Minutes
• Total:1 Hour, 50 Minutes

Ingredients

• 1 pound peeled, medium-size raw shrimp (5 1/60 count)
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 cup uncooked regular grits
• 1/2 cup butter 
• 3 large eggs, lightly beaten
• 1 red bell pepper, diced
• 1 cup fine, dry breadcrumbs
• 1 cup chopped green onions
• 1/2 cup grated Parmesan cheese

Preparation

1. Preheat oven to 325°. Devein shrimp, if desired.
2. Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
3. Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11- x 7-inch baking dish.
4. Bake at 325º for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

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Cranberry-Pecan Pilau

 

Southern Living NOVEMBER 2012

• Yield: Makes 10 to 12 servings
• Hands-on:35 Minutes
• Total:35 Minutes

Ingredients

• 1 cup coarsely chopped pecans
• 2 (7-oz.) packages wild pecan brown rice
• 1/4 cup butter
• 1 pound shallots, quartered lengthwise

• 2/3 cup sweetened dried cranberries
• 1/4 cup dry sherry
• 1 teaspoon orange zest
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

1. Heat pecans in small nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until pecans are toasted and fragrant.
2. Prepare rice according to package directions.
3. Meanwhile, melt butter in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, and sauté 10 minutes or until golden brown and tender. Add cranberries and next 2 ingredients, and sauté 3 minutes or until liquid is absorbed. Stir shallot mixture, toasted pecans, and parsley into hot cooked rice.
Note: Konriko Wild Pecan Brown Rice from Louisiana is one of our favorites. Find it in the supermarket or order directly from konriko.com.

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Apple-Raisin Stuffing

Recipe courtesy Food Network Magazine

Serves:  8 servings

Directions

In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.

Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
Pour in 4 go 6 cups chicken broth. Simmer until step 5.
In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.


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Wild-Rice Pilaf with Rosemary and Red Grapes

Make pilaf up to one day ahead, adding grapes and parsley after reheating.

Everyday Food, November 2008

• Prep Time 15 minutes
• Total Time 40 minutes
• Yield Serves 8

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 1/2 cups red seedless grapes, halved
• 1/2 cup chopped fresh parsley

Directions

1. In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.
2. Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes.
3. Add grapes and parsley; season with salt and pepper, and stir to combine.

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Apple Stuffing

Everyday Food, November 2003

• Prep Time 20 minutes
• Total Time 1 hour 20 minutes
• Yield Serves 8

Ingredients

• 8 cups country bread, cubed
• 4 tablespoons butter, plus more for baking dish
• Coarse salt and ground pepper
• 2 leeks (white and pale green parts), thinly sliced into half-moons
• 4 Macintosh apples, peeled and thinly sliced
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 2 cups reduced-sodium vegetable broth
• 1 large egg

Directions

1. Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
2. Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
3. In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
4. Bake until golden on top and crisp around edges, 40 to 45 minutes.

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Chestnut and Apple Stuffing

 

Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

Ingredients

• 6 tablespoons butter, plus more at room temperature for pan and aluminum foil
• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 2 medium onions, chopped (2 cups)
• 2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
• Coarse salt and ground pepper
• 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 1/4 cup coarsely chopped fresh sage
• 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
• 3 large eggs, lightly beaten

Directions

1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
2. In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
3. Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

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Simple Stuffing from Martha Stewart

 

Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

Everyday Food, November 2007

• Prep Time 30 minutes
• Total Time 1 hour 20 minutes
• Yield Serves 8

Ingredients

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

Directions

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables
   are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered
   8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking
   dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

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Pecan Cornbread Dressing 

From Martha Stewart

 

Buy a high-quality cornbread, or bake Buttermilk Cornbread (it can be made up to 2 days ahead).

Everyday Food, November 2008

• Prep Time 20 minutes
• Total Time 1 hour 5 minutes
• Yield Serves 10

Ingredients

• 1 1/2 cups coarsely chopped pecans
• 4 tablespoons butter, plus more for baking dish
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• Coarse salt and ground pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread
• 3 tablespoons finely chopped fresh sage
• 3 large eggs, beaten
• 2 cups reduced-sodium chicken broth, heated

Directions

1. Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
2. To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
3. If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

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Chestnut Stuffing with Fennel

 

Contributed by Suzanne Goin

• ACTIVE: 1 HR
• TOTAL TIME: 1 HR 50 MIN
• SERVINGS: 12

• MAKE-AHEAD
• STAFF-FAVORITE

When Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. "My mom always used store-bought crumbs, and it became my job to doctor them up," says Goin. "I'd just raid the spice cabinet and the first batches were a little crazy. But I figured out what I liked best." This chestnut-laced stuffing with pancetta and fennel is adapted from Sunday Suppers at Lucques. The crispy olive oil-soaked bread cubes on top are especially delectable.

Ingredients & Instructions

1. 1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces
2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
3. 1 1/2 tablespoons fennel seeds
4. 4 ounces pancetta, sliced 1/8 inch thick and diced
5. 1 small rosemary sprig
6. 1 dried chile de árbol or other dried red chile, stemmed and broken in half
7. 1 small onion, finely chopped
8. 1 small fennel bulb, halved lengthwise and finely diced
9. 1 1/2 teaspoons thyme leaves
10. Kosher salt and freshly ground pepper
11. 1 tablespoon finely grated lemon zest
12. 3/4 cup dry white wine
13. 2 1/4 cups chicken stock or low-sodium broth
14. 6 tablespoons unsalted butter
15. One 10-ounce vacuum-packed jar of chestnuts, very coarsely crumbled
16. 2 large eggs, lightly beaten
17. 3 tablespoons chopped flat-leaf parsley

1. Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
2. In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
4. Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
5. Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
6. Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.

Make Ahead Bake the stuffing, covered with foil, for 30 minutes then refrigerate overnight. Heat covered until cooked through, about 20 minutes, then uncover and bake for 20 minutes longer.

• Published December 2005 in Food and Wine
• http://www.foodandwine.com/recipes/chestnut-stuffing-with-fennel

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Lemony Mushroom-and-Pine-Nut Stuffing Muffins

Contributed by Michael Symon

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 10 to 12

• 
  

 

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.

1. 1 cup pine nuts (4 1/2 ounces)
2. One 14-ounce brioche loaf—crusts removed, bread cut into 1-inch dice
3. 1/4 cup extra-virgin olive oil
4. 1 medium red onion, cut into 1/4-inch dice
5. 1 celery rib, cut into 1/4-inch dice
6. 1 pound assorted mushrooms—such as shiitake, oysters and chanterelles—shiitake stems trimmed, caps thinly sliced
7. Kosher salt and freshly ground pepper
8. 1 cup heavy cream
9. 2 large eggs
10. 1/2 cup chicken stock or low-sodium broth
11. Finely grated zest of 1 lemon
12. Juice of 2 lemons
13. 1 cup chopped parsley

1. Preheat the oven to 350°. Generously butter a 12-cup muffin tin. Spread the pine nuts in a pie plate. Toast the nuts for about 4 minutes, until golden.
2. Spread the brioche cubes on 2 large baking sheets. Bake for about 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase the oven temperature to 375°.
3. In a large skillet, heat the oil. Add the onion and celery and cook over moderate heat until softened, 5 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the brioche.
4. In a medium bowl, whisk the cream with the eggs. Stir in the stock, lemon zest and juice and 2 teaspoons of salt. Add to the brioche along with the parsley and toasted pine nuts and stir well. Spoon the stuffing into the prepared muffin cups. Bake in the upper third of the oven for about 45 minutes, until crisp on top and heated through. Unmold and serve hot.

Make Ahead The unbaked stuffing muffins can be refrigerated overnight.

• From Michael Symon's Heartland Thanksgiving Menu
• Published November 2011

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Bacon, Onion and Rye Bread Stuffing

 

Contributed by Melissa Rubel Jacobson

• ACTIVE: 30 MIN
• TOTAL TIME: 3 HRS
• SERVINGS: 12

After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid—key to a stuffing that's crisp on top and moist within. Variations on this basic bread stuffing recipe are easy, such as Shiitake Mushroom–and–Fresh Herb Stuffing and Whole-Grain Stuffing with Apples, Sausage and Pecans.

1. One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
2. 4 tablespoons unsalted butter
3. 1 large sweet onion, such as Vidalia, halved and thinly sliced
4. 1 celery rib, cut into 1/4-inch dice
5. 1 teaspoon chopped sage
6. 1 teaspoon thyme leaves
7. 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
8. 2 1/2 cups chicken stock or low-sodium broth
9. 1 egg
10. 2 1/2 teaspoons kosher salt
11. 1/2 teaspoon freshly ground pepper

1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
2. In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
3. Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
4. Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

• From Perfecting Thanksgiving Dinner: Stuffing
• Published November 2009

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Boston Brown Bread Stuffing with Bacon and Tarragon  

Bon Appétit | November 2004

Boston brown bread is in the canned-vegetable aisle of most supermarkets. Yield: Makes 8 servings 1 1-pound can Boston brown bread, cut into 1/2-inch cubes 1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups) 4 ounces bacon, cut crosswise into 1/2-inch strips 1/4 cup (1/2 stick) butter 3/4 cup chopped onion 1/4 cup chopped fresh chives 3 tablespoons chopped fresh tarragon 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups low-salt chicken broth Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl. Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.) Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish. Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Boston-Brown-Bread-Stuffing-with-Bacon-and-Tarragon-231094#ixzz2ImLW5b4A

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Macadamia and Ginger Stuffing
Bon Appétit | November 1997





The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight.
Yield: Serves 8

Ingredients

6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed

1/4 cup (1/2 stick) butter
1 pound sweet Italian sausage, casings removed
1 cup chopped shallots
1/4 cup minced peeled fresh ginger
1 cup chopped green onions
1 cup chopped drained canned water chestnuts
1 cup coarsely chopped dry-roasted macadamia nuts
1/2 cup chopped fresh parsley
2 tablespoons grated orange peel

3/4 cup (about) canned low-salt chicken broth
3 large eggs, beaten to blend


Preparation

Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)

Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Macadamia-and-Ginger-Stuffing-4359#ixzz2J2PhrK00



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