DIY Network

Some Good Stuffing Recipes

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Nov. 4, 2002 -- If you choose to stuff your turkey, make sure it is stuffed loosely, about 3/4 cup of stuffing per pound of turkey. (SHNS photo courtesy The Toledo Blade.)

By Kathie Smith
Toledo Blade
November 2002

Whether you call it dressing or stuffing, the well-seasoned breadcrumb or cube mixture used to stuff the holiday turkey is a national dish. But the variety of recipes served is affected by the region of the country as well as the blend of ingredients preferred by the cook. It can also depend on the number of diners at the holiday table.

It wouldn't be surprising to find cornbread stuffing in Charleston, S.C.; black bean and rice stuffing in Miami; wild rice stuffing in Minneapolis; oyster or andouille sausage with cornbread stuffing in New Orleans; water chestnut rice stuffing or sourdough stuffing in San Francisco; blue cornbread stuffing with pine nuts in Santa Fe, N.M., and celery and onion bread stuffing in the Midwest.

As people move from city to city, traditions travel with them. My husband's parents in southern Michigan always served oyster dressing; when we moved to Baltimore, along Chesapeake Bay, the regional custom of oyster dressing was already part of our tradition.

Some people put pecans in their classic stuffing recipe; others add dried cranberries or other dried fruits. For still others, it's sausage in the stuffing. An Italian classic is bread and chestnut stuffing. Fresh chestnuts lend a gentle crunch and sweet nuttiness to soft bread stuffing. For chestnut stuffing, add 1 cup roasted, peeled and quartered chestnuts. To roast fresh chestnuts, cut an X into the flat side of each nut with a sharp, pointy knife. Spread the nuts on a rimmed baking sheet and sprinkle lightly with water. Roast at 400 degrees for 15 to 20 minutes. The nuts are done when the shell curls away from the cut and the meat turns a translucent yellow, softens and smells sweet. Peel while hot, reheating briefly if they cool, which makes them more difficult to peel. For microwave roasting, place a dozen evenly sized pierced nuts around the outer edge of a paper plate. Cook on high for 1-2 minutes.

Festive feasts aren't limited to a whole turkey stuffed with dressing. If a whole turkey is too much food for your Thanksgiving table, think about a smaller piece of poultry, such as a Cornish game hen or a turkey breast. Bake the dressing in a separate dish.

Holiday tables can even have dressings made without bread. Chicken Breasts with Sage and Black Walnuts is an elegant entree for four servings. Boneless chicken breasts are pounded flat and then spread with a paste of grated apple, black walnuts and sage; each breast is rolled lengthwise and poached in the oven. To serve, it is sliced into half-inch widths and fanned across the serving plate.

Even turkey breasts can be stuffed. A fresh breast is easier to stuff than a frozen one. The bones should be gently lifted off with a fillet knife. Then the breast is butterflied. Over the turkey, spread sun-dried tomato pesto followed by a double layer of spinach leaves and thinly sliced Italian ham. Top with an artichoke filling on one end. Then roll the turkey from the artichoke end and tie or fasten with skewers for roasting. Roast at 375 degrees for an internal temperature of 170 degrees for the amount of time based on the weight of the turkey breast. Be sure to use a meat thermometer. When done, let it rest for five minutes. Deglaze the pan with 1 cup vermouth or Madeira wine and reduce to thicken. Slice the turkey roll and serve with the sauce to serve six.

A significant number of folks don't even serve turkey for Thanksgiving, yet the idea of bread stuffing seems traditional for them, too. If turkey doesn't suit your taste, consider Roast Pork Loin with Pear Stuffing. Use a boneless pork loin roast, cut a pocket lengthwise in the roast to 1/2 inch of the ends and uncut side. Fill it with a mixture of breadcrumbs, spinach, pears and pine nuts laced with sage and thyme. Roast for 2 hours. Slices of this roast are spectacular. Serve with an accompanying dish of traditional stuffing, sweet potatoes and all your family's favorite holiday foods.

No matter what stuffing you decide to prepare, the U.S. Department of Agriculture Food Safety and Inspection Service advises certain basics.

• A food thermometer is essential. Cooking stuffed turkey is riskier than cooking an unstuffed one. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 degrees. Use a food thermometer to check the stuffing.

• The ingredients of the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting the stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria faster in a wet environment.

• The safest way to cook stuffing is in a casserole in a 325-degree oven. The internal temperature of the stuffing must reach 165 degrees.

• If you choose to stuff your turkey, make sure it is stuffed loosely, about 3/4 cup of stuffing per pound of turkey. Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 180 degrees, the center of the stuffing inside the turkey may not have reached 165 degrees and can cause food-borne illness. Continue cooking the stuffed turkey until 165 degrees is reached.

• You may let the turkey stand 15 minutes to let juices set. If the turkey is stuffed, the temperature of the stuffing will continue to rise during this time. Then remove the stuffing from the turkey immediately.

• As for those leftovers, refrigerate in shallow containers. Use leftover stuffing within one to two days for best quality.

• The USDA does not recommend buying stuffed turkeys without the USDA or state mark of inspection. These frozen stuffed turkeys should not be thawed before cooking. Follow package directions for handling.

Ingredients:

4 chicken breasts, boneless and skinless, pounded flat
1 cup grated apple, Jonathan or other tart cooking apple
1 cup black walnuts
2 Tbs. sage, fresh leaves or 2 tsp. rubbed dried leaves
1 tsp. salt
1/2 tsp. ground pepper
1/4 cup Durkee Red Hot Sauce
One 14-oz. can chicken broth
3 Tbs. flour
Fresh sage for garnish

Preparation:

Preheat oven to 350 degrees. In blender or food processor, grind black walnuts with sage, salt and pepper until black walnut pieces are 1/8 inch. Remove from blender and combine with grated apple to form a paste.

Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll and secure with a toothpick. Place toothpick down, in oven-proof skillet.

Generously coat rolls with Red Hot Sauce and sprinkle with salt and pepper. Add 1/2 cup chicken broth and poach in the oven for 30 minutes or until the chicken rolls are cooked in the middle and browned on top. Remove breasts to a cutting board, and add 1/4 cup of the remaining broth to the skillet.

Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 cup of the chicken broth and de-glaze the pan. Mix remaining broth with the flour (be sure it has no lumps) and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper.

Carefully remove the toothpicks from chicken breasts and, holding them carefully, slice in 1/2-inch slices. Keep the roll intact as much as possible. Arrange cut rolls on a serving platter, fanning each roll so the black walnut filling will show.

Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually, and garnish with fresh herbs.

Serves: 4


Roast Pork Loin with Pear Stuffing

Ingredients:

1 Tbs. vegetable oil
1/4 cup chopped onion
One 10-oz. package frozen chopped spinach, thawed, drained and squeezed dry
1 cup soft breadcrumbs
One 15-oz. can pears, drained and cut in 1/4-inch dice
1/2 cup toasted pine nuts or walnuts
1/2 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
1/4 tsp. thyme leaves
One 4-lb. pork loin roast, boneless
Butcher's string

Preparation:

In medium skillet, heat oil over medium heat until hot. Add onion; cook and stir until onion is softened, about 3-5 minutes. Remove from heat; stir in spinach, breadcrumbs, pears, pine nuts, salt, sage, pepper and thyme. Set aside.

Cut pocket lengthwise in roast to 1/2 inch of ends and uncut side. Spoon stuffing into pocket; tie securely with heavy string. Season with salt and pepper. Place on rack in large roasting pan. Bake at 325 degrees for 2 hours or until meat thermometer registers 160 to 170 degrees. Remove from oven; let stand 15 minutes before slicing.

Serves: 10


Roast Turkey with Stuffing

Ingredients:

One 16-18-lb. turkey
Salt to taste
Pepper to taste
8 cups stuffing
1 Tbs. cornstarch, dissolved in 2 Tbs. cold water

Preparation:

Preheat oven to 350 degrees. Remove giblets (neck, gizzard and heart) from turkey; reserve. Rinse and pat dry inside and outside of turkey; season with salt and pepper as desired. Loosely fill chest and neck cavities with stuffing. Any remaining stuffing should be placed in a casserole to be baked later.

Place turkey in roasting pan. Roast according to package instructions based on weight. If the turkey starts to get too brown, cover loosely with aluminum foil. To test for doneness, insert instant-read thermometer into thickest portion of thigh, not touching bone; temperature should register 180 degrees when done.

Meanwhile, in saucepan, cover reserved giblets with water and heat to a simmer; simmer over low heat 1 hour. Strain broth; set aside and use for gravy.

When bird is done, remove to serving platter; let rest 10 to 15 minutes.

To prepare gravy, pour pan drippings from roasting pan into saucepan. Spoon some of the giblet broth into roasting pan. Place roasting pan on stove; cook and stir over high heat, scraping up any browned bits attached to pan. Add to pan drippings in saucepan; skim off fat. Add remaining broth from giblets; bring to a simmer over medium heat. Stir in cornstarch mixture; continue cooking 2 to 3 minutes or until mixture is thickened and bubbly, stirring frequently. Season with salt and pepper as desired; drain.

To serve, remove stuffing from turkey. Carve turkey into slices; serve with stuffing and pan gravy.

Serves: 12, plus leftovers


Sausage and Apple Stuffing

Ingredients:

6 cups cubed white bread
1 cup crumbled uncooked Italian sausage
6 Tbs. unsalted butter
1/2 cup finely diced celery
1/2 cup finely diced onion
1 cup peeled, cored, diced apple
1/2 cup chopped walnuts, toasted
1 can reduced-sodium chicken broth, as needed
1 cup hot water, as needed
2 Tbs. finely chopped Italian or flat-leaf parsley
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, to taste
1/2 tsp. sage

Preparation:

Preheat oven to 300 degrees. Arrange bread cubes in even layer on baking sheets; bake 10 to 12 minutes or until slightly dry, but not browned. Transfer to large mixing bowl; set aside.

In skillet, saute sausage over medium heat 5 to 6 minutes or until cooked through; drain well on paper towels. In same skillet, melt butter over medium-high heat; cook and stir celery and onion until tender.

Add vegetables and sausage to bread cubes in bowl. Add apple and walnuts; toss to combine. If stuffing is too dry, add chicken broth and hot water as needed. Stuffing should be moist enough to hold together when lightly pressed, but not so wet that it packs tightly. Sprinkle with parsley; season with salt, pepper, and sage as desired.

Stuff turkey and bake according to turkey package directions. Or bake stuffing in a casserole dish at 350 degrees for 20 to 30 minutes.

Serves: 16

(Distributed by Scripps Howard News Service.)