HERBED STUFFING WITH SAUSAGE
ACTIVE: 30 min l TOTAL: 1½ hr l SERVES: 8
1 stick unsalted butter, plus more for the baking dish
1 pound sage sausage, casings removed, meat crumbled
1 large onion, diced
3 stalks celery, diced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 large eggs
¼ cup chopped fresh parsley
16 cups cubed stale white bread
1. Preheat the oven to 375˚ and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat, until browned, about 5 minutes.
2. Add the onion, celery, sage and thyme to the skillet, season with salt and pepper and cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer.
3. Whisk together the eggs and parsley in a large bowl. Add the bread cubes and toss, then pour in the vegetable-broth mixture and stir to combine.
4. Transfer the mixture to the prepared baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. Let rest 10 minutes before serving.
CORNBREAD STUFFING WITH POBLANOS AND CHEESE
ACTIVE: 40 min l TOTAL: 1 hr 40 min l SERVES: 8
4 poblano peppers (or 3 if large)
6 tablespoons unsalted butter, plus more for the baking dish
1 large white onion, diced
2 scallions, white and light green parts only, sliced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups frozen corn
1 large egg
8 cups cubed stale white bread, crusts removed
8 cups cubed stale cornbread
1 8-ounce block monterey jack cheese, cut into small cubes
¼ cup chopped fresh cilantro, plus more for topping
1. Roast the poblanos over the flame of a gas burner or under the broiler, turning as needed, until charred all over, about 8 minutes. Transfer to a bowl and cover to steam and loosen the skin. When the poblanos are cool enough to handle, peel off the blackened skins and remove the stems and seeds. Chop the poblanos and set aside.
2. Preheat the oven to 375˚. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the onion and scallions and cook, stirring, until softened and translucent, 5 to 6 minutes. Add the garlic, chili powder and cumin. Stir for about 30 seconds to toast, then add the corn and chopped poblanos. Season with 1 teaspoon salt and a few grinds of pepper. Let cool slightly.
3. Whisk together the chicken broth and egg in a large bowl. Add the white bread, cornbread, cheese, cilantro, vegetable mixture and 1½ teaspoons salt. Toss well to combine.
4. Transfer the mixture to the prepared baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes, then uncover and bake until the top is golden and feels firm when pressed, 25 to 30 more minutes. Let rest 10 minutes, then top with chopped cilantro before serving.
MUSHROOM SCHMALTZ STUFFING
ACTIVE: 35 min l TOTAL: 1½ hr l SERVES: 8
12 tablespoons rendered chicken fat (schmaltz)
2 large onions, chopped
2 tablespoons chopped fresh sage
1 pound cremini mushrooms, thinly sliced
2½ cups low-sodium chicken broth
½ cup plus 2 tablespoons finely chopped fresh parsley
16 cups cubed stale sourdough bread
2 tablespoons unsalted butter, cut into small cubes
1. Preheat the oven to 375˚. Heat 10 tablespoons chicken fat in a large dutch oven over medium-high heat. Add the onions and a big pinch each of salt and pepper. Cook, stirring occasionally, until golden brown, about 12 minutes. Add the garlic and sage; cook, stirring, 1 minute.
2. Meanwhile, heat the remaining 2 tablespoons chicken fat in a large nonstick skillet over medium-high heat. Add the mushrooms and a pinch each of salt and pepper. Cook, stirring occasionally, until browned at the edges and tender, 6 to 8 minutes. Stir the mushrooms into the onions, then add the chicken broth, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, then remove from the heat.
3. Whisk together the eggs and ½ cup parsley in a large bowl. Add the bread cubes and vegetable-broth mixture; toss to combine. Transfer to a 3-quart baking dish and dot with the butter. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 25 to 30 more minutes. Let cool 10 minutes. Top with the remaining 2 tablespoons parsley.
SPINACH STUFFING WITH ZA’ATAR
ACTIVE: 35 min l TOTAL: 1 hr 40 min l SERVES: 8
16 cups cubed brioche bread
4 tablespoons unsalted butter, plus more for the baking dish
4 tablespoons extra-virgin olive oil
4 teaspoons za’atar, plus more for topping
3 leeks, light parts only, halved lengthwise and thinly sliced
1 10-ounce box frozen spinach, thawed and squeezed dry
4 cups half-and-half
3 large eggs plus 2 egg yolks
¼ teaspoon freshly grated nutmeg
2 teaspoons freshly grated lemon zest
Crumbled feta cheese, for topping (optional)
1. Preheat the oven to 375˚. Put the bread in a large bowl. Melt 2 tablespoons butter and drizzle over the bread along with 2 tablespoons olive oil; sprinkle with the za’atar and toss. Spread on a rimmed baking sheet. Bake until golden and dry, tossing halfway through, 20 to 25 minutes.
2. Butter a 3-quart baking dish. Heat the remaining 2 tablespoons each butter and olive oil in a large skillet over medium-high heat. Add the leeks and celery season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until golden brown and tender, 13 to 15 minutes. Stir in the spinach and cook until just heated through, about 2 minutes.
3. Whisk together the half-and-half, eggs, egg yolks, nutmeg, lemon zest and 1 teaspoon each salt and pepper in a large bowl. Fold in the bread cubes and vegetables, then transfer to the prepared baking dish. Cover with foil and bake 25 minutes; uncover and bake until crisp and golden, 25 to 30 more minutes. Let cool 10 minutes. Top with feta, if using, and sprinkle with more za’atar.
Stuffing is America’s favorite Thanksgiving food.
DO YOU COOK YOUR STUFFING INSIDE THE BIRD?
CHECK THE TEMP! If you’re stuffing your turkey, the stuffing temperature should reach 165˚ for food safety.
HOW TO DRY OUT THE BREAD
Stale bread is best for stuffing. If yours is fresh, cut it into cubes and spread out the cubes on baking sheets to dry overnight, or bake in a 350˚ oven for 15 to 20 minutes.
Make Ahead Q&A
Can you assemble stuffing the night before? Yes, but the best (and safest) option is to bake it ahead too, then reheat it the next day. To crisp the top, dot with butter or drizzle with turkey drippings, then reheat in the oven.
How far in advance can you stuff the turkey? Stuff the turkey cavity when you’re ready to roast the bird; you shouldn’t stuff it in advance.
Can you freeze stuffing? Yes! Assemble the stuffing but don’t bake it, then cover with plastic wrap and foil and freeze for up to 3 months. No need to thaw before baking—just be sure to remove the plastic and tack on some extra baking time.