I’ve been sharing my favorite recipes for this year’s Thanksgiving. There are so many different stuffing recipes out there using cornbread or wild rice, dried fruits and nuts. I probably have made just about every recipe there is over the years! When I choose my stuffing recipe I like it to compliment the seasonings I will use on my turkey and the overall theme of my dinner. Normally, I like Thanksgiving to be very traditional. And with guests ranging in all ages, I try to please all tastes as best as possible by not being too extreme in any dish.
This year my turkey will be lemon and herb-based; sage, thyme, and oregano with dried herbs de Provence. Therefore, I thought the flavors of Italian sausage, artichoke and parmesan would marry nicely with the turkey. With all the warnings in past years about the dangers of stuffing a turkey, I no longer stuff mine. Therefore, I suppose this should be called a dressing not a stuffing. Also, I like the crispiness of the dressing when baked separately. But I do know that some people like a soft stuffing that has been cooked in the turkey. Therefore, to stuff safely, the stuffing should be added right before roasting and removed immediately after.
To make this ahead of time, the bread can be made up to 3 days ahead as it is meant to be stale after all! The sausage can be made the day before and brought to room temperature before mixing together with the bread and remaining ingredients.
If you’d like to share your favorite stuffing recipe, please follow the Linky Tools directions below. Also, for some very good information on selecting turkeys as well as a bit of humor, check out My Little Corner of Rhode Island Talking Turkey! And for a great recipe on a stuffed turkey, check out Greg and Katherine’s Turkey with Herb Butter at Rufus’ Food and Spirit Guide.
Kosher salt and freshly ground black pepper to taste
1 cup (or more) turkey stock (or chicken broth)
Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes and thyme, sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature and refrigerate sausage mixture.)
When ready to bake: In a large bowl, combine the bread to sausage mixture; toss to blend well. Mix in cheese and stock adding in extra stock to moisten well. For stuffing the turkey, add in about ¾ cup more stock; for baking stuffing separately, add up to 1 ¼ cups additional stock. Season with salt and pepper.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Spoon any remaining stuffing in a buttered baking dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in a dish:
Preheat oven to 350°F. Spoon stuffing into a buttered 13x9x2-inch glass baking dish. Cover with buttered foil, buttered side down. Bake until heated through, about 30-40 minutes. Uncover and bake until top is slightly crisp and golden, about 15 minutes longer.
This stuffing is part of my Thanksgiving Countdown. If you’d like to share your favorite salad for Thanksgiving, please use Linky Tools below.
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I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.