Courier Cookbook Stuffing

With Halloween behind us, attention turns to Thanksgiving. The Courier Cookbook will count down to the big day with recipes perfect for any Thanksgiving meal.

We start with stuffing. "Stuffing" is usually used to fill the turkey while the term "dressing" is used for similar dishes but served outside of the turkey. Either way, they are essential to the traditional Thanksgiving fare. Instead of buying it in a box or bag, try these.

Next week we will focus on cranberry sauce and other fruit side dishes and resolve the issue of homemade or canned. Send your thoughts and recipes to [email protected].

MOM'S BREAD STUFFING

Simple but always a crowd favorite. Serve this with gravy and watch it disappear.

Ingredients:

2 loaves of bread, any kind but traditionally, white

1 large or 2 medium chopped onions

4 T. poultry seasoning

2-3 cups chicken broth or vegetable broth

1-½ tsp. pepper

Directions:

Dry the bread on wire racks for a day or two. You can speed it up in the oven. Cube dried bread.

Saute onions. Add pepper.

In a large bowl, combine all ingredients. Add more broth so the bread is spongy but not dripping wet.

Place in a casserole dish.

Bake for 30 minutes at 350 degrees. Serve hot with gravy as "dressing" or stuff it in the bird.

CORNBREAD DRESSING WITH DRIED FRUITS AND NUTS

Adapted from The Pioneer Woman

Ingredients:

½ lb. bacon cut into 1-inch pieces (thick cut preferred)

5 diced celery stalks

1 large diced onion

6 cups chicken broth

1 Tbsp. minced fresh rosemary

½ tsp. dried basil

½ tsp. ground thyme

2 cups halved dried apricots

1 cup dried cherries

1 cup halved prunes

1 lb. cornbread, dried and cut into 1-inch cubes

1 loaf dried and cubed French or Italian bread

½ cup chopped walnuts

Salt and pepper to taste

Directions:

Preheat the oven to 375 degrees. Cook the bacon in a large skillet over medium-high heat until it just begins to crisp, 5 to 7 minutes. Remove the bacon to a plate and pour off all but 2 tablespoons of bacon fat. Reduce the heat to medium.

Add the celery and onion to the skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Pour in the broth, then stir in the rosemary, basil and thyme. Add the dried apricots, cherries and prunes and cook over medium heat until the fruit slightly softens, about 5 minutes.

Combine the cornbread and French bread cubes and the fruit mixture in a large bowl along with the bacon and walnuts. Toss the mixture around, then add a little salt and pepper and continue tossing until it is all combined. Taste and adjust the seasonings as needed. Pile the dressing in a large baking dish, pressing slightly to fit if necessary. Bake, uncovered, until golden brown, 20 to 25 minutes.

OYSTER DRESSING OR STUFFING

Adapted from The Spruce Eats

Traditional oyster stuffing adds some savory flavors to your stuffing/dressing without becoming fishy. Try it.

Ingredients:

3/4 cup unsalted butter, or margarine

1 cup finely chopped onion

3/4 cup finely chopped celery with leaves

1 pint shucked small oysters, chopped, juices reserved if desired

1 tablespoon poultry seasoning

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 cup coarsely chopped fresh parsley

10 to 12 cups breadcrumbs, softened

1/2 to 1 cup low-sodium chicken broth, or stock, or part oyster liquid

2 large eggs, beaten

Directions:

Melt the butter in a large skillet over medium heat; add onion and celery. Cook, stirring for 5 minutes.

Add the oysters, poultry seasoning, salt, pepper, and parsley, then cook for an additional 5 minutes.

Add the breadcrumbs and 1/2 cup of chicken broth; stir to blend ingredients. Taste and adjust the seasonings.

Add the beaten eggs and mix well, adding more broth to moisten, if necessary.

To stuff a turkey, fill the cavity loosely with the stuffing mixture. Before taking the turkey from the oven, make sure the center of the stuffing has reached the minimum safe temperature of 165 F. To cook the stuffing separately, heat the oven to 350 F. Spray a shallow baking dish with nonstick cooking spray or butter it lightly.

Pack the stuffing mixture into the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 25 to 30 minutes longer or until the stuffing registers at least 160 F.