TO-DIE-FOR THANKSGIVING STUFFING
This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.
Provided by Food Network
Categories main-dish
Number Of Ingredients 11
Steps:
- Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
- In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
- Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
- When combined, stuff bird or place in separate large baking dish(es).
- Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
- Serves 12 or more as part of a Thanksgiving feast.
RYE PUMPERNICKEL STUFFING
Categories Onion Side Bake Thanksgiving Quick & Easy Stuffing/Dressing Root Vegetable Turnip Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.
MUSHROOM STUFFING
Steps:
- Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.
PUMPERNICKEL AND MUSHROOM STUFFING
This is my absolute FAVORITE stuffing recipe. Adapted from a Rachel Ray recipe, it combines my love of pumpernickel bread and mushrooms. This is a terrfic stuffing to serve with beef as well, since it has a very hearty flavor.
Provided by Hippie2MARS
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place slices of bread under broiler and toast both sides.
- Butter each slice liberally. Use additional butter if necessary.
- Stack slices and cut into cubes. Set aside.
- In a large skillet, add 2 tablespoons of oil.
- Add chopped mushrooms and brown 5 minutes, stirring frequently.
- Season mushrooms with salt and pepper.
- Add celery and water chestnuts as you get them chopped.
- Continue to cook until veggies are all tender, another 5 minutes.
- Add scallions, 1 teaspoon poultry seasoning and the parsley.
- Cut bread into cubes and add.
- Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish.
Nutrition Facts : Calories 195.5, Fat 9.7, SaturatedFat 3.3, Cholesterol 10.2, Sodium 261.2, Carbohydrate 23.7, Fiber 3.9, Sugar 2.9, Protein 5.7
PUMPERNICKEL FRUIT STUFFING
Provided by Florence Fabricant
Categories side dish
Time 10m
Yield Four cups stuffing, enough for about eight pounds of poultry
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet. Add onion and apple and saute over medium high heat until they are just beginning to brown. Stir in the pear and persimmon.
- Add the raisins, walnuts, orange peel and coriander. Add the bread and moisten with orange juice. Continue cooking until the mixture begins to dry out. Season lightly with salt and pepper.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 18 grams, TransFat 0 grams
DILLED PUMPERNICKEL-RYE STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Fall Dill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 14 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F.
- Cut enough of both breads into 1-inch cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total. Cool.
- Increase oven temperature to 400°F.
- Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
- Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste. Add broth and toss until bread is evenly moistened. (Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
- Mound stuffing in a buttered 4-quart shallow baking dish. Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.
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