Celebrations

5 New Thanksgiving Stuffing Recipes to Bring to the Table

Most guests around a Thanksgiving table eagerly await the stuffing to hit the table. Crispy yet soft, ready to soak up gravy and be topped with cranberry sauce, it’s the perfect, decadent vehicle for everything else on the table. We love stuffing and actually wonder it’s only eaten around the holidays. Stuffing can be a culinary masterpiece on its own—fit for a weeknight dinner or a special celebration.

The chefs at Plated believe that stuffing can be the true star of any meal. Top it with an egg and serve it with side salad. Cut it into squares, toast it, and spoon soup over it. Fry it and dunk it in a sauce. Get that Thanksgiving excitement all year round.

Roasted Delicata Squash with Sausage-Sage Stuffing

This recipe was on the Plated menu years ago, but it still stands out as a special stuffing. Whole delicata squash is roasted and stuffed with the inside of the squash, sausage, brioche cubes and aromatics. Stuffing the squash itself makes this a great centerpiece on the table. Serve it alongside the turkey, but no turkey needed! Add a side salad or roasted green vegetable, and you’ve got a Thanksgiving-worthy plate any time of year.

Sausage, Squash, and Brioche Stuffing

This stuffing is coming up on our Thanksgiving menu this year. A traditional sausage and brioche stuffing is laced with sage and fortified with crunchy almonds and sweet butternut squash. We serve it with a side salad, but the traditional flavors definitely invite some gravy and cranberry sauce.

Ingredients
12 ounces sweet Italian sausage
8 ounces butternut squash
2 slices brioche pullman
1 tablespoon of butter (divided in half)
⅛ ounce sage
⅛ ounce thyme
1 stalk celery
1 shallot
2 cloves garlic
8 oz. of chicken stock
1 tablespoon sliced almonds
1 tablespoon Champagne vinegar
3 ounces baby kale
1 aluminum tin
olive oil
1 egg
kosher salt
black pepper
12″ large pan
aluminum foil
baking sheet

Prepping in advance? Complete Steps 1–4 as directed, then transfer stuffing mixture to tin, cover with foil, and refrigerate up to 1 day. Allow to come to room temperature for 30 minutes before baking. Note that it might need a little more time to get the top nice and brown—bake 5–10 minutes more as needed).

Steps
1. Cook sausage
Preheat oven to 450°F. Heat 1 teaspoon olive oil in large pan over medium high heat. When oil is shimmering, add sausage and cook, breaking up, until browned, 4–5 minutes. Remove pan from heat and, using a slotted spoon, transfer sausage to a large bowl (the leftover pan drippings will flavor the aromatics later on). Reserve pan for Step 4. Line a baking sheet with aluminum foil for the next step.

2. Roast squash and toast brioche
Rinse all produce. Cut squash cubes to ¼-inch pieces, if needed. Cut brioche into ½-inch cubes. On prepared sheet, toss squash with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper; arrange in a single layer on 1 half of sheet. Roast until beginning to soften, 8–10 minutes. Then, to other half, add brioche in a single layer (careful—the sheet is still hot). Continue roasting until squash is tender and brioche is golden brown, 3–4 minutes more.

3. Prepare ingredients
While brioche and squash roast, take 1/2 tablespoon of butter (best from a stick), place on a plate, and cut into ¼-inch cubes, then transfer to refrigerator; reserve remainder for the next step. Pick sage leaves and strip thyme leaves, discarding stems, then finely chop. Halve celery stalk lengthwise, then cut crosswise into ¼-inch pieces. Peel shallot and mince. Mince garlic. Pat baby kale dry with paper towel.

4. Toss stuffing
Heat remaining butter (not chilled cubes) in pan from sausage over medium heat. When butter is foamy, add shallot and sauté, stirring, until softened, about 3 minutes. Add sage, thyme, celery, and garlic, and sauté until tender, about 2 minutes more. Transfer aromatics to bowl with sausage. Add stock, almonds, 1 egg, 1 teaspoon salt, and pepper to bowl; stir to combine. Stir in roasted squash and toasted brioche.

5. Bake stuffing
Remove and discard foil from baking sheet. Reshape aluminum tin, if bent, and place on sheet. Transfer stuffing mixture to tin, spreading in an even layer, and dot with chilled butter cubes. Bake until stuffing is golden, 25–30 minutes (leave it in longer if you like your stuffing crisp, or bake on the shorter side to keep a tender texture that’s more like bread pudding).

6. Dress kale and plate stuffing
In a separate large bowl, whisk together Champagne vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Just before serving, add baby kale to bowl with dressing, and toss to coat. Divide sausage, squash, and brioche stuffing between serving plates, and enjoy with kale salad. Dig in!

Rye Bread Stuffing with Apple, Fennel, and Prosciutto

This stuffing pairs the complex, savory flavors of rye and fennel with the sweet and salty apple and prosciutto flavors. The dense rye bread lends a hearty texture to this dish.

Ingredients
8-10 cups rye bread, cut into 1 inch cubes
1 red apple, cut into 1 inch cubes
1 head fennel, thinly sliced
4-5 pieces prosciutto, thinly sliced
1 onion, cut into small dice
2 cloves garlic, minced
1 Tablespoon fresh sage, minced
½ Tablespoon fresh thyme, leaves stripped and minced
2 cup chicken stock
2 eggs, lightly beaten
1-2 teaspoons salt and pepper as desired
4 Tablespoons butter, divided
2 teaspoons olive oil

Method

  1. Preheat oven to 400°F. Lightly butter a 3-quart baking dish and set aside. Reserve butter for later in recipe. Lay bread on sheet tray and toast, dry, for 8-10 minutes until starting to brown around the edges.
  2. Heat half of butter and 2 teaspoons olive oil in large saute pan. When butter foams, add onion and saute until soft and translucent, 1-2 minutes. Add fennel and garlic and continue to cook, stirring frequently until fennel begins to soften and brown, 6-8 minutes. Add herbs and apples to pan and stir combine. Cook 1-2 more minutes to meld flavors.
  3. Transfer aromatics mixture to a large bowl. Pour eggs and stock into a bowl with aromatics and stir to combine. Add dried out bread and prosciutto and mix well. Season with salt and pepper.
  4. Pour stuffing into baking dish. Dot top of stuffing with remaining butter.
  5. Bake for 30-40 minutes until golden brown on top.

Soy-Caramelized Onion, Rosemary, and Shiitake Mushroom Stuffing

This stuffing uses plain white bread because there are so many delicious flavors going on. Sweet, savoy soy-glazed onions are combined with fresh herbs and strong shiitake mushrooms. It’s a dish begging for a great cut of meat and a rich red wine sauce.

Ingredients
1 loaf (6-8) cups white bread, cut into 1-inch cubes
2 white onions, halved and thinly sliced
2 Tablespoons fresh rosemary, minced
1 Tablespoon fresh sage, minced
1 clove garlic, minced
12 ounces shiitake mushrooms, sliced
½ cup soy sauce
½ cup red wine
1 cup chicken or beef stock
½ stick butter
1 egg, lightly beaten
3 tablespoons olive oil
1 teaspoon salt and pepper as desired

 Method

  1. Preheat oven to 400°F. Lightly butter a 2-quart baking dish and set aside. Reserve butter for later in the recipe. Lay bread on sheet tray and toast, dry, for 8-10 minutes until starting to brown around the edges.
  2. Heat half of butter and 1 Tablespoon olive oil in a large saute pan over medium heat. When butter foams, add onion and saute until starting to brown, about 10 minutes. Add 1 Tablespoon water, reduce heat to medium-low and continue to cook until onions soften and start to become sticky, 10-15 minutes. Increase heat to medium-high and add soy sauce and red wine. Continue to cook until liquid is reduced by half, 2-3 minutes.
  3. In a separate large pan, heat 2 tablespoons olive oil over medium-high. When oil starts to shimmer, add mushrooms. Cook until beginning to brown, 3-4 minutes. Add rosemary and sage and continue to saute until mushrooms are brown all over, 3-4 more minutes. Add garlic and cook for 1-2 more minutes until garlic is soft and fragrant.
  4. Add onions and mushrooms and their juices to a large bowl. Add egg and stock and stir to combine. Add dried out bread and mix well. Taste and season with salt and pepper as desired.
  5. Pour stuffing into baking dish. Dot top of stuffing with remaining butter.
  6. Bake for 25-30 minutes until golden brown on top.

Cornbread with Fresh Corn, Cranberry, and Pecans

The fresh corn and toasted pecans in this stuffing add crunch and depth, while the cranberries add a tang that balances the herby aromatics that get mixed in.

Ingredients
8-10 cups cornbread, cut into 1.5-2 inch cubes
1 onion, cut into a small dice
1  clove garlic, minced
3 stalks celery, cut into a small dice
1 Tablespoon fresh thyme, finely chopped
¼ cup fresh parsley, roughly chopped
2 cups fresh corn, or frozen, thawed
¾ cup pecans
½ cup cranberries
½ cup heavy cream
2 cups chicken stock
2 eggs, lightly beaten
2 tablespoons butter
1-2 teaspoons salt and pepper as desired

Procedure

  • Preheat oven to 400°F. Lightly butter a 3-quart baking dish and set aside. Reserve butter for later in recipe. Lay bread on sheet tray and toast, dry, for 8–10 minutes until starting to brown around the edges.
  • Lay pecans on a sheet tray and bake for 3–4 minutes until fragrant and starting to brown.
  • Heat butter in a large saute pan over medium-high heat. When butter is foamy, add onion and celery. Cook until translucent and beginning to soften, 3–5 minutes. Add garlic and thyme and continue to cook for 2 more minutes. Add corn and cream and cook, stirring frequently, until cream is reduced by half.
  • Transfer corn mixture to a large bowl. Add stock and eggs and stir to combine. Add pecans, cranberries, and dried bread and mix well. Taste and season with salt and pepper.
  • Pour stuffing into baking dish. Dot top of stuffing with remaining butter.
  • Bake for 40–45 minutes until golden brown on top.

Love experimenting in the kitchen? Try Plated!

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