Ingredients: |
Ingredients: 1. Classic Stuffing:
Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
2. Apple-Herb Stuffing:
Make Classic Stuffing (No. 1), cooking 2 chopped apples with the onions.
3. Cranberry-Apple Stuffing:
Make Classic Stuffing (No. 1), cooking 2 chopped apples and 1 cup dried cranberries with the onions.
4. Cranberry-Nut Stuffing:
Make Classic Stuffing (No. 1), cooking 2 chopped pears and 1 cup dried cranberries with the onions. Toss in 1 cup chopped toasted walnuts or pecans with the bread.
5. Apricot-Hazelnut Stuffing:
Make Classic Stuffing (No. 1) with chopped leeks instead of onions. Toss in 1 1/2 cups diced dried apricots and 1 cup chopped toasted hazelnuts with the bread.
6. Caramelized Onion Stuffing:
Make Classic Stuffing (No. 1), tossing in 2 cups caramelized onions and 3/4 cup grated Parmesan with the bread. Top with more Parmesan before baking.
7. Bourbon-Pecan Stuffing:
Make Classic stuffing (No. 1), adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
8. Potato Bread Stuffing:
Make Classic Stuffing (No. 1) with cubed potato bread instead of white bread.
9. Apple-Fennel Stuffing:
Make Classic Stuffing (No. 1) with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
10. Oyster Stuffing:
Make Classic Stuffing (No. 1) with potato bread. Add 1 tablespoon Old Bay instead of sage; add 1/4 cup dry vermouth and 1/2 cup oyster juice with the broth. Toss in 1 pound shucked oysters with the bread.
11. Chestnut Stuffing:
Make Classic Stuffing (No. 1), cooking 1 1/2 cups chopped chestnuts with the onions.
12. Giblet Stuffing:
Simmer the turkey neck and giblets (except the liver) in 3 cups turkey or chicken broth until tender, 1 hour. Add the liver and cook 5 minutes. Strain and reserve the broth, then chop the giblets (including the liver) and the neck meat. Make Classic Stuffing (No. 1), adding the giblets and neck with the onions and using the reserved broth.
13. Mushroom-Leek Stuffing:
Make Classic Stuffing (No. 1) with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
14. Porcini Stuffing:
Make Classic Stuffing (No. 1) with shallots instead of onions and rosemary instead of sage. Cook 4 ounces chopped prosciutto and 1 pound sliced porcini mushrooms with the shallots and celery.
15. Wild Mushroom Stuffing:
Make Classic Stuffing (No. 1) with 3 cups chopped leeks instead of onions and rosemary instead of sage; cook with 1 pound sliced mixed wild mushrooms.
16. Spinach-Gruyere Stuffing:
Make Classic Stuffing (No. 1) with 3 cups chopped leeks instead of onions; cook with 1 pound sliced cremini mushrooms. Let the broth mixture cool slightly. Add 6 cups chopped spinach and 1 cup diced Gruyere with the bread.
17. Roasted Vegetable Stuffing:
Roast 8 cups diced winter squash, carrots, parsnips and red onion at 400 degrees F until golden, about 25 minutes. Make Classic Stuffing (No. 1), substituting the roasted vegetables for half of the bread.
18. Stuffing Muffins Stuffing:
Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek, No. 13). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
19. Sourdough Stuffing:
Make Classic Stuffing (No. 1) with sourdough. Use rosemary instead of sage.
20. Sausage Stuffing:
Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
21. Sausage-Apple Stuffing:
Make Sausage Stuffing (No. 20) with Italian fennel sausage. Cook 2 diced apples with the onions.
22. Squash-Pancetta Stuffing:
Make Sausage Stuffing (No. 20) with diced pancetta instead of sausage. Cook 1 pound diced peeled butternut squash with the onions.
23. Chestnut-Semolina Stuffing:
Make Sausage Stuffing (No. 20) with diced pancetta instead of sausage. Cook 1 1/2 cups chopped chestnuts with the onions. Use semolina bread.
24. Polish-Style Stuffing:
Make Sausage Stuffing (No. 20) with diced kielbasa. Cook 1 pound drained, rinsed sauerkraut and 2 teaspoons paprika with the onions.
25. Kale-Garlic Stuffing:
Make Sausage Stuffing (No. 20), adding 4 cups chopped kale and 1 head peeled roasted garlic cloves with the broth. Use semolina bread.
26. Squash-Prosciutto Stuffing:
Make Sausage Stuffing (No. 20) with diced prosciutto instead of sausage. Cook 1 pound diced peeled butternut squash with the onions. Toss in 1/2 cup pine nuts with the bread.
27. Chorizo Stuffing:
Make Sausage Stuffing (No. 20) with fresh chorizo and use oregano instead of sage.
28. Chorizo-Manchego Stuffing:
Make Sausage Stuffing (No. 20) with fresh chorizo and sourdough bread. Use oregano instead of sage. Toss in 1 cup chopped dates and 1/2 cup cubed Manchego cheese with the bread.
29. Sun-Dried Tomato Make Sausage Stuffing (No. 20) with spicy sausage and semolina bread. Toss in 1 cup sliced sun-dried tomatoes with the bread. Sprinkle with 1/4 cup grated Parmesan before baking.
30. Focaccia Make Sausage Stuffing (No. 20) with diced pancetta instead of sausage. Use 1 tablespoon rosemary instead of sage and thyme, and diced fennel bulb instead of celery. Use focaccia bread; toss in 2 cups halved grapes with the bread.
31. Cornbread Stuffing:
Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
32. Ham-Cornbread Stuffing:
Make Cornbread Stuffing (No. 31) with chopped scallions instead of onions. Use ham broth and add 2 cups shredded stewed ham hock or country ham with the bread.
33. Creole Cornbread Stuffing:
Make Cornbread Stuffing (No. 31) and cook 1 green pepper and a pinch of cayenne with the onions. Add 1 1/2 cups each sliced okra and cooked wild rice with the broth.
34. Cornbread-Sausage Stuffing:
Make Cornbread Stuffing (No. 31) but cook 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables.
35. Mustard-Ham Stuffing:
Make Cornbread Stuffing (No. 31), but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables. Use rosemary instead of sage. Add 1/4 cup whole-grain mustard with the broth.
36. Crab Stuffing:
Make Cornbread Stuffing (No. 31), but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables, including 1 chopped green pepper and 1/2 teaspoon Old Bay. Add 1 pound crabmeat with the bread.
37. Spicy Bacon Stuffing:
Make Cornbread Stuffing (No. 31) but cook 1/2 pound diced bacon in 6 tablespoons butter before adding the vegetables, including 1 sliced jalapeno. Add 2 cups diced pepper jack cheese with the bread.
38. Southwestern Stuffing:
Make Cornbread Stuffing (No. 31), cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.
39. Pear-Bacon Stuffing:
Make Cornbread Stuffing (No. 31) but cook 1/2 pound diced bacon in 6 tablespoons butter before adding the vegetables, including 2 chopped pears and 3/4 cup dates.
40. Spinach-Sausage Stuffing:
Make Cornbread Stuffing (No. 31), but cook 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables. Add 4 cups chopped spinach with the broth. Toss in 1/3 cup each pine nuts and grated Parmesan with the bread.
41. Andouille Stuffing:
Make Cornbread Stuffing (No. 31) but cook 1 pound sliced andouille in 6 tablespoons butter before adding the vegetables, including 1 chopped green pepper. Add 4 cups chopped collards with the broth.
42. Herbed Rice Stuffing:
Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and 1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.
43. Cranberry-Rice Stuffing:
Brown 1 cup each diced onion and celery in 6 tablespoons butter. Toss with 4 cups each cooked wild rice and al dente cooked basmati rice, 1 cup dried cranberries, 1 cup crumbled goat cheese, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42).
44. Curried Basmati Stuffing:
Soak 1 1/2 cups chopped dried fruit in 1/2 cup each warm water and dry sherry, 1 hour. Drain, reserving the liquid. Toast 1 tablespoon curry powder in 4 tablespoons butter in a skillet; add 1/4 cup soaking liquid. Toss with 8 cups al dente cooked basmati rice, 1/2 cup each toasted pine nuts and chopped parsley, the dried fruit, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42).
45. Spiced Rice Stuffing:
Brown 1 pound ground beef with 2 cups diced onions in 4 tablespoons butter. Toss with 8 cups al dente cooked white rice, 2 teaspoons cumin, 3/4 teaspoon cinnamon, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42). Top with toasted sliced almonds.
46. Bacon-Rice Stuffing:
Combine 8 cups cooked brown rice, 1 pound chopped cooked bacon, 1 1/2 pounds chopped roasted parsnips, 1 cup chopped chestnuts and 1/2 cup chopped parsley. Bake as directed for Herbed Rice Stuffing (No. 42).
47. Cajun Rice Stuffing:
Cook 1/4 cup each vegetable oil and flour in a skillet over low heat, stirring, until dark brown, 40 minutes. Add 2 cups each chopped onions, celery, green pepper and andouille, and 1 tablespoon Cajun seasoning; cook 10 minutes. Add 2 1/2 cups chicken broth and boil 10 minutes. Add 1/2 cup chopped scallions and 8 cups al dente cooked white rice. Bake as directed for Herbed Rice Stuffing (No. 42).
48. Vegetable-Rice Stuffing:
Toss 10 cups mixed chopped vegetables with olive oil and salt and pepper. Roast at 400 degrees until golden, about 40 minutes. Toss with 4 cups al dente cooked white rice, 1 1/2 teaspoons poultry seasoning, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42).
49. Sausage-Rice Stuffing:
Brown 1 pound crumbled fennel sausage in 4 tablespoons butter in a large skillet. Add 1 cup each chopped onions and celery and 1 pound quartered cremini mushrooms; cook until browned. Toss with 8 cups al dente cooked white rice; bake as directed for Herbed Rice Stuffing (No. 42).
50. Mexican Rice Stuffing:
Combine 8 cups al dente cooked white rice, 1 1/2 cups sour cream, 3 bunches chopped scallions, 4 drained 4-ounce cans chopped green chilies, 1 tablespoon salt, 1 teaspoon cayenne and 3 cups grated pepper jack or cheddar cheese. Sprinkle with 1/2 cup grated Parmesan, then bake as directed for Herbed Rice Stuffing (No. 42).
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