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| Cornbread, Sausage and Pecan Stuffing Photo: BonAppetit |
I've got a confession to make. On Thanksgiving, I'm not a fan of turkey. To me, it's a necessary evil; a vehicle best used for making rich, moist, carb-o-liscious stuffing. For over twenty years, my mom has been stuffing our turkey with the simplest of stuffing mixes: Original Stove Top Stuffing. It's not gourmet, it's not complicated and, let's be honest, isn't hugely appealing straight out of the box.
That said, something magical happens when you bake said Stove Top inside a turkey cavity. It becomes moist, fluffy and heavenly; which is exactly why I've asked my mom to make it and bring it to the first Thanksgiving Bryan and I are hosting at our home. But new hosts mean new traditions and I'm going gourmet with "my" stuffing. It might be sourdough and sweet Italian sausage, cornbread with roasted fall vegetables or an oldie but a goodie recipe from Gourmet circa 1975. Whatever we choose, we'll certainly give thanks for recipes old and the new.
That said, something magical happens when you bake said Stove Top inside a turkey cavity. It becomes moist, fluffy and heavenly; which is exactly why I've asked my mom to make it and bring it to the first Thanksgiving Bryan and I are hosting at our home. But new hosts mean new traditions and I'm going gourmet with "my" stuffing. It might be sourdough and sweet Italian sausage, cornbread with roasted fall vegetables or an oldie but a goodie recipe from Gourmet circa 1975. Whatever we choose, we'll certainly give thanks for recipes old and the new.
1. CORNBREAD, SAUSAGE AND PECAN STUFFING
Use store-bought or homemade cornbread; Bon Appetit recommends Jiffy mix (you'll need two boxes).
2. CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES
Roasted carrots, parsnips, and rutabagas add great depth of flavor.
3. SOURDOUGH, WILD MUSHROOM AND BACON DRESSING
Toasty sourdough, earthy wild mushrooms and bacon. Can it get any better? Actually yes; add some bacon drippings for extra moisture and flavor.
4. LEMONY MUSHROOM-AND-PINE NUT STUFFING MUFFINS
5. SAGE STUFFING FROM GOURMET MAGAZINE, 1975
A mixture of white bread and cornbread crumbs soak up butter, cream and a variety of herbs. Add in chicken livers and this is the closest to "mom's" original stuffing recipe you'll ever find.
Roasted carrots, parsnips, and rutabagas add great depth of flavor.
3. SOURDOUGH, WILD MUSHROOM AND BACON DRESSING
Toasty sourdough, earthy wild mushrooms and bacon. Can it get any better? Actually yes; add some bacon drippings for extra moisture and flavor.
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| Lemony Mushroom and Pine Nut Stuffing Muffins Photo: FoodandWine |
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy (pictured, left). The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
5. SAGE STUFFING FROM GOURMET MAGAZINE, 1975
A mixture of white bread and cornbread crumbs soak up butter, cream and a variety of herbs. Add in chicken livers and this is the closest to "mom's" original stuffing recipe you'll ever find.
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