My Favorite Stuffing Recipe
Every Thanksgiving I cherish a vivid childhood memory of making stuffing with Mom. After all, this special occasion only happened once a year. Helping Mom with the dinner prep had two advantages. First, getting the turkey quickly in the oven meant the rest of our day was free for outdoor playtime. The rest of the day’s activities was on hold until the turkey was ready for roasting. My parents held Thanksgiving dinner in the early evening to allow for a full day of being outside. Traditionally, we either hiked along the Marin Headlands, or played touch football at Cronkite Beach. None of that was going to happen until the turkey was prepped, stuffed, and then popped in the oven. Not even breakfast.
Mom made a standard stuffing and it was delicious. Any little helpers got to “taste test” the mix, just to make sure the seasoning was perfect. Nowadays, the FDA discourages consuming food with raw eggs, but in the 60’s and 70’s no one thought about it. I loved her uncooked stuffing just like I love eating raw cookie dough. Together we mixed the stuffing, then tasted it a couple of times, “Just to be sure.” Slyly, I sneaked in as many nibbles as I could get away with. With the savory flavors from rich stock and aromatics cooked in gobs of butter, what’s not to like?
Fast forward to 2017, the spirit of my childhood Thanksgiving’s traditions is ever-present, especially when I make stuffing for our holiday turkey. Faithfully, I work to replicate the flavor memory of Mom’s stuffing. It is not as easy as it sounds because my stuffing is an entirely different beast. As a small seasonal side business, Joe bakes delicious sourdough bread. His bread is my staple ingredient, along with homemade stock and lots of add-ins.
I have nothing against the store-bought bread cubes. They make consistent and delicious stuffing. Yet, I have a freezer full of Joe’s Dough Artisan Bread, and I believe you use what you got. To be honest, it is more challenging using artisan bread for stuffing, and the results are less consistent. My theory is, the airier the bread the less stock you need. To get consistent results, it is more important to pay attention to how the bread soaks up the stock, then religiously follow a recipe. The first few times I made stuffing with Joe’s bread, the stuffing was either too wet or too dry. It took me several tries to figure it out. Fortunately, my mistakes and some extra research taught me a few tricks.
Three tricks for successful stuffing
First, when toasting the bread cubes in the oven, don’t let them get too brown. They should be just starting to brown. You are not making croutons here, just drying out bread for stuffing. The browner the bread the less stock it absorbs. It seems counter intuitive, yet keep the bread cubes light in color, but completely dried out.
The second and third tricks are interconnected. Add the stock in stages and give the bread mixture time to absorb it. At first, add half the stock then let it rest 10 minutes. Then, gently toss it about and see how wet it looks. This wait period makes a huge difference in understanding how much stock you need. I remember the first time I made stuffing with Joe’s Dough Bread, I only used half the stock required in the recipe because the bread cubes appeared to be swimming in stock. Unfortunately, the stuffing baked very dry and I was disappointed. Had I waited a few minutes, I would see the bread soak up the stock. Artisan bread has its own temperament that varies from day-to-day and year to year, no matter how consistent the baker is.
If you like your stuffing on the wet side, add more stock. If you want your stuffing moist but not wet, add less stock. Keep in mind how dense your bread is as well. I am still testing this theory, but the denser the bread the more stock you need. It takes some time to figure everything out, but eventually you will get to know the look and feel of the bread and stock ratio to get consistent results.
Do you need a gluten-free pie for Thanksgiving? Try Double Coconut Pie.
Great appetizer idea for Thanksgiving: Crispy Potato Skins 2 Ways
If you looked at stuffing recipes from around the country, you would see regional food trends and traditions. Each region uses ingredients that are abundant in their local area and lifestyle. I have a freezer full of bread, so it is my choice for stuffing. Additionally, in the Hudson Valley locally grown apples are easy to come by, and I love their sweet taste with savory herbs and aromatics. Other regions use local ingredients that are abundant in their area, like corn, oysters, sausage, wild rice, or cranberries.
Stuffing is so easy to adapt to suit your personal preference. If you want sausage, add about one pound of crumbled cooked sausage or bacon. Substitute fennel for the apples, or dried cranberries or raisins. You can also omit the apples altogether. If you do add dried fruit, soak it in some apple cider to soften it up. Also, leeks are a great substitute for onions, or use a combination of the two. Anything goes, just adjust the amount of ingredients accordingly.
In my opinion, Thanksgiving is not Thanksgiving without stuffing. I love it paired with gravy and cranberry sauce. The turkey may be the centerpiece of the meal, but I think it is the foundation for all the bright and savory flavors of the other side dishes. It’s all good.
© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.