Thanksgiving is only two days away!? How did that happen? I had all these great plans for you. A few more T-day side dishes, some desserts, maybe even a cocktail. But then this crazy thing happened that fully derailed everything… I GOT ENGAGED. Our whole relationship has been a crazy whirlwind of excitement… we met, fell in love, moved in together, and got engaged. So fast.
Just kidding about the fast part… we’ve been together since spring of 2004, when we were wee little freshman babies in college. Most people probably think we’re already married. The general response to our engagement has been “IT’S ABOUT TIME!”
But more on that later, because it’s almost Thanksgiving! So, let’s discuss stuffing. Or dressing, which is technically what it’s called when baked separate from the bird. This is how I prefer it, because it’s not a soggy lump of a mess, but instead it’s crispy in places, soft in places, all around amazing. But I still call it stuffing.
First, the bread: start with super crispy dry bread, whether it’s 2-days old or popped under the broiler to crisp up. Try classic French bread, or mix it up with cornbread, ciabatta, or a combo! Second, the additions: I think there are 6 main categories here. Mushrooms, fruit (cranberries and apples), winter veg (squash, sweet potatoes), pork (bacon, sausage, chorizo), nuts (chestnuts, pecans, walnuts), and herbs (thyme and sage are classics).
Just kidding about the fast part… we’ve been together since spring of 2004, when we were wee little freshman babies in college. Most people probably think we’re already married. The general response to our engagement has been “IT’S ABOUT TIME!”
But more on that later, because it’s almost Thanksgiving! So, let’s discuss stuffing. Or dressing, which is technically what it’s called when baked separate from the bird. This is how I prefer it, because it’s not a soggy lump of a mess, but instead it’s crispy in places, soft in places, all around amazing. But I still call it stuffing.
First, the bread: start with super crispy dry bread, whether it’s 2-days old or popped under the broiler to crisp up. Try classic French bread, or mix it up with cornbread, ciabatta, or a combo! Second, the additions: I think there are 6 main categories here. Mushrooms, fruit (cranberries and apples), winter veg (squash, sweet potatoes), pork (bacon, sausage, chorizo), nuts (chestnuts, pecans, walnuts), and herbs (thyme and sage are classics).
Since I didn’t have time to make a million stuffing recipes for you, I scoured the internetz for some really tasty looking recipes that you can make as-is, or use for T-day inspiration! A little something for everybody. Happy cooking!
- Kale and Mushroom Bread Pudding via A Thought for Food: Savory bread pudding is a lot like stuffing/dressing, just a bit eggier. This one looks amazing.
- Apple and Herb Stuffing via Smitten Kitchen: Two of the main stuffing additions, together in one glorious dish.
- Andouille Sausage and Cornbread Stuffing via Food 52: This sounds like an amazing year round stuffing with a southern twist.
- Butternut, Sausage, and Fennel Stuffing via Gimme Some Oven: I want to eat this for every single meal this winter.
- Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms via Food 52: Another recipe that takes several of the addition categories and mashes them all together for perfection.
- Pancetta Sage Stuffing Muffins via A Cozy Kitchen: WHAT! Stuffing in adorable hand-held muffin form. Genius.
