Kate's Global Kitchen
Kate Heyhoe  

Stuffing Tips
and Free-Form Techniques

by Kate Heyhoe

 

(Don't miss our special Thanksgiving Headquarters: A to Z)

Stuffing Tips 
I go nuts with stuffings. Stuffings are like collages: add a splash of color here, a texture there, check for balance and contrast, and continue until the sum of the parts is whole and complete. I follow basic stuffing recipes mainly for gauging cooking time and temperature, then launch into a free-form assembly of ingredients, rummaging through my fridge and pantry to find unusual items, special spices, or tidbits that sparkle and ramp up the overall taste.

Stuffing is arguably the single most popular part of the Thanksgiving meal. Because people look forward to the traditions they grew up with, each family's Thanksgiving dinner is generally the same identical meal served year to year. Consequently, changing the family heirloom recipes—especially the stuffing—can be dicey. Stewing guests and sulking family members may result.

On the other hand, because stuffing is so popular (and freezes well), why not make two versions? Besides your family's traditional favorite, try introducing a new version, one that's a little more exotic. You can bake it in a baking dish, or do what many families do today: cook two smaller turkeys rather than one large one, each with a different stuffing. The smaller ones stay moister, cook quicker, and you can carve one at table while reserving the other for a weekend of leftovers. (Scoop out all the stuffing from both cavities as soon as the birds are done, to avoid food contamination).

 

Essential Stuffing Components

Before diving into free-form stuffing creation, keep in mind that a stuffing basically consists of the following:

 

Going Global: Stuffings East to West

Now for assembling the collage: I've created below some stuffing recipes with world flair: Aloha Bread & Macademia Stuffing and French Apple-Walnut-Rosemary Stuffing.

You can also dive in and experiment on your own with each of the "flavor landscapes" below—these are ingredients selected to complement each other. Try your hand at combining some or all of the ingredients in each group, letting your palate be your guide:

Southwestern Stuffing: cornbread, chorizo sausage, pinto beans, red onion, roasted green chiles, cumin

Italian Stuffing: crusty Italian bread; pancetta, sausage, and/or prosciutto; sun dried tomatoes; roasted red peppers; onion; celery; Parmesan; garlic; oregano; basil; white wine; chicken broth; olive oil

Provencal Stuffing: crusty French bread, herbes de Provence, wild mushrooms, fennel, garlic, dry vermouth

Cuban Stuffing: white rice, black beans, ham, bell pepper, onion, garlic, celery, orange zest, parsley

 

Stuffing Tips

For a safe and tasty dish, follow these tips:

 

Gobble, gobble!
Kate Heyhoe

 

Kate's Stuffing Recipes:

Aloha Bread & Macademia Stuffing
     with Chinese Sausage and Pineapple

French Apple-Walnut-Rosemary Stuffing
     with Apple Sausage and Parsnips

 
More Stuffing Recipes and Tips

Stuffing a Turkey (or Not)
Simply Delicious Thanksgiving Stuffing
Chestnut Stuffing
Cornbread-Water Chestnut Dressing
Italian Sausage, Mushroom and Sage Stuffing
Pan-Asian Rice Dressing

More Thanksgiving Recipes

 

Kate's Global Kitchen for November, 2000:

11/04/00     My, My American Pie: Pie-Making Pointers
11/11/00     Stuffing Tips and Free-Form Techniques
11/18/00     Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00     Turkey + 3 Ingredients = Luscious Leftovers

 

Copyright © 2000, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 

This page created November 2000. Modified November 2006.