Some call it stuffing, others say dressing: either way, this mound of buttery, broth-encrusted bread is like most personal opinions -- everyone believes their recipe is the best. Be a little adventuresome and try a few new recipes. You never know when the next best stuffing idea will present itself.
Sausage Apple Cranberry
Numerous Americans stuff their Thanksgiving turkey with the classic combination of sweet apple and cranberry partnered with savory sausage. Spread 1 ½ cups of cubed whole wheat bread and 3 ¾ cups of cubed white bread on a large cookie sheet and toast for five to seven minutes at 350 degrees. Transfer to a large glass bowl when toasted.
Combine 1 pound ground turkey sausage with 1 cup of chopped onions, ¾ cups diced celery, 1 ½ teaspoons rosemary, 2 ½ teaspoons of dried sage and ½ teaspoon thyme. Brown mixture in a large skillet, then pour over bread.
Add 1 chopped Golden Delicious apple, ¾ cups dried cranberries, 1/3 cup minced parsley and 1 cooked finely chopped turkey liver. Drizzle ¾ cup turkey stock and 4 tablespoons unsalted melted butter over mixture and combine. Spoon into turkey and bake.
Challah Bread Stuffing
Be creative with your stuffing bread and use rich, buttery challah bread instead of white or wheat bread. The challah bread absorbs the juices and stuffing seasonings to create a rich, delectable dish.
Heat one tablespoon of vegetable oil in a large skillet and cook 1 diced onion until translucent. Preheat oven to 350 and grease a 9-by-13-inch glass baking dish. Soak one pound of challah bread in warm water, one slice at a time. Pat excess water from each piece and place in large bowl.
Mix 1 cooked onion, 2 chopped carrots, 2 chopped celery stalks and 3 beaten eggs in a separate bowl. Add a ½ teaspoon of salt and pepper. Combine onion mixture with bread and spread in greased glass baking dish. Cover with foil and bake for one hour.
Apple Raisin Stuffing
This recipe combines the sweetness of raisins and orange juice with traditional flavors such as Italian sausage, celery and thyme.
Preheat oven to 325. Boil 1 cup of orange juice and raisins, remove from heat and do not drain. Sauté 2 cups chopped celery and 1 large chopped onion in ½ cup butter. Transfer to large bowl. Sauté 1 pound bulk Italian sausage over medium heat until fully cooked. Drain fat and add to onion and celery mixture. Add 1 16-ounce package of crushed herb-seasoned stuffing, 4 medium peeled chopped apples, 1 cup chopped pecans, 2 cups chicken broth, 2 teaspoons dried thyme and ½ teaspoon pepper. Mix in the raisin and orange juice combination.
Spoon stuffing mixture into two greased 9 by 13 inch baking dishes. Cover with foil and bake for one hour. Remove foil and bake 10 additional minutes until golden brown.