Putting the Stuff in Stuffing

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Stuffing, sometimes called dressing, is one of the most popular holiday dishes across the country. For many of us, in fact, it’s the best part of a Thanksgiving meal, and every cook has a favorite way to make it.

Most stuffings start with a base of dried bread crumbs or cubes. Cornbread stuffings have a slightly sweeter flavor and grittier texture than those made from wheat bread.

The traditional basic stuffing is simple and satisfying: a little celery and onion, seasonings and moisture from broth. But creative cooks have added delicious twists to make stuffing anything but basic.

In the Mrs. Cubbison’s Best Stuffing Cookbook, you’ll find more than 100 recipes for stuffing everything from the holiday turkey to a weeknight fish dinner. If you want to try something different this year, consider these tasty suggestions from the book:

  • Texas-style bourbon stuffing, which gets its zing from bourbon and chili powder
  • Spicy southwestern stuffing—cornbread stuffing that’s kicked up a notch with green chiles and creamed corn
  • Mediterranean stuffing, full of onion, black olives, artichoke hearts, sundried tomatoes and red wine
  • New England oyster stuffing, a traditional coastal favorite that incorporates fresh oysters, onions, pepper and parsley
  • Italian stuffing, brimming with Parmesan cheese, spinach, oregano, basil and dry white wine
  • Mexican stuffing, featuring the spicy goodness of garlic, red mole, chayote squash and red onions
  • Hawaiian stuffing, tropically flavored with coconut milk, macadamia nuts and pineapple

No matter how you make your stuffing, keep a few basics in mind:

  • In general, plan on 3/4 cup to 1 cup of cooked stuffing per person.
  • To give your stuffing casserole a crisp crust and a moist interior, bake it covered at first, but remove the cover and bake an additional 10 to 15 minutes.
  • If you have any leftover stuffing, promptly cover and refrigerate. Use it up within two days. Freezing isn’t recommended.

From Our Organic Blog

Photo courtesy of Mrs. Cubbison’s Stuffing

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