The Right Stuff

When I asked an obviously burned-out chef friend of mine what kind of stuffing he was making this Thanksgiving he replied, “Stuffing is stuffing, man. It’s just bread salad.”  Inspiring words, no doubt, but essentially, he’s right.  Go ahead and make a “bread salad” for Thanksgiving and your guests will probably devour it.

That’s one of the great things about stuffing—less can indeed be more. But that doesn’t mean more can’t be better.  We get to eat stuffing once, maybe twice a year.  On Thanksgiving, everyone looks forward to that golden crisp top layer which gives way to the soft, savory center with its meaty and earthy delights.  It’s like a treasure chest of textures and flavors.  So make a lot of it, or make two different kinds.  It always gets eaten.          

When it comes to dressing, there are as many variations on this rich dish as there are cooks who prepare it.  You could come up with thousands of ingredient combinations that would taste amazing. Classic or innovative? Southern cornbread or French bread?  Focaccia stuffing rocks.  You could even ditch the bread and whip up a wild rice stuffing for a unique take.  What about meat?  Sausage, pancetta and bacon are all players.  Oysters?  Absolutely luxurious.  Maybe you have your mother’s tried and true recipe—or her mother’s if you’re lucky. 

Whatever versions you go with, here are a few tips that’ll guarantee your stuffing delivers the goods.     

1. The bread you use should be dried out overnight at room temperature, or cut up and baked in a very low oven for about an hour or until it’s nice and crispy.  Moist bread makes soggy, sticky stuffing. 
2. If possible use homemade stock.  It tastes so much better and isn’t a sodium bomb.
3. When sautéing your chopped vegetables, hold back about a quarter of them and add to the pan towards the end of the sauté for a crunchier texture.
4. If you plan on adding nuts, roast them first for bigger flavor. 
5. Add fresh parsley.  It looks and tastes great and adds bright flavor.
6. Before baking, scatter the top with small bits of butter.  The diet can wait.
7. Check out the following great stuffing recipes for inspiration:
   
   1. Andouille Cornbread Dressing
   2. Wolfgang Puck's Oyster Stuffing
   3. Crunchy Bread Dressing with Bacon and Leeks
   4. Focaccia Stuffing with Sausage and Chestnuts
   5. Wild Rice and Chestnut Dressing
   6. Cornbread Dressing with Oysters and Ham
   7. Classic Sausage and Herb Stuffing

This Thanksgiving, be thankful for family and friends.  But also be thankful you made  a kick ass stuffing.