13 Ways to Stuff a Turkey: From Sweet Potato to Sausage Stuffing - Newsweek
Thanksgiving is fast approaching, meaning appointed cooks should start considering how to prepare the big day's most daunting item: the turkey.
This year's centerpiece might be slightly smaller than previous Thanksgivings, as fewer families and friends are expected to be gathering.
However, even small turkeys are best served stuffed with a delicious combination of meat, herbs and vegetables.
Read on for some of the best stuffing recipes to help you dazzle your guests on November 25.
1. Bread Stuffing
Homechef Cecilia suggests starting this "delicious" bread stuffing by softening celery, garlic and onion with Provencal herbs, before tossing the mixture in a bowl of dried bread.
Sage, garlic salt and onion powder are then added, along with one liter (1.75 pints) of chicken broth and an egg to "make it nice and moist."
The resulting dish can then either be roasted in an oven until brown or inserted in the turkey's cavity.
2. Apple Stuffing
"Pro-stuffing" chef Summer Homayed jokingly warns her TikTok viewers "don't you dare add that stove-top stuffing."
She dices equal portions of carrots, celery, onion and skin-on green apple.
This is all fried gently, before half a loaf of coarsely chopped bread is then added to the mix.
Dripping from the turkey meat is then added, before this is all spooned into the turkey.
Once cooked, the bird is then returned to the oven for an additional half-hour.
3. Classic Stuffing Served On The Side
Jake Cohen claims "we all know stuffing is the best part" of Thanksgiving, before offering his take on the dish.
Start by softening four leeks with a full stick of butter, then add similar quantities of carrots, parsnips and celery.
Then, after seasoning, add one honey crisp apple, plus a tablespoon of sage and thyme.
Next, a loaf of sourdough and brioche, both torn into medium-large pieces, are baked at 330F (165C) until dry.
Throw these onto vegetables, before pouring 4 cups of chicken stock and a mixture of 6 eggs and half a cup of cream, a handful of cashews and a generous sprinkling of chives.
After mixing vigorously by hand, the mix should be baked at 350F (180C) for approximately 45 minutes.
4. Stuffed Turkey Tenderloin Breast
Chef Nico starts by seasoning her turkey tenderloin breast with herbs before adding raw sliced bell peppers, onions and celery.
The meat is rolled, so the meat is sandwiched inside and placed in tin foil, before chicken stock is poured over.
The bird is then placed in a pre-heated oven for three hours.
5. Best Ever Paleo Stuffing
Melt fat of choice and add 1 pound of ground pork and cook until it just browns, then season and remove from the heat.
Turn the heat down and next introduce onions, bell peppers and mushrooms, which should be sauteed until soft, then allow to cool with the pork.
To the large bowl, add apples, pecans, cranberries, herbs, and season to taste, before poring in 4 eggs, a quarter cup of chicken stock, and coconut flour and mix.
Pour the mixture thing into a casserole and bake in an oven for one hour.
6. Turkey Breast with Traditional Stuffing
Chef Carol suggests traditional stuffing is as "showstopping as a whole turkey" and uses her recipe on the breast of a bird that has been brined.
She takes onion and celery that has softened in a generous knob of butter, then adds chicken broth and brings it to a boil.
A stuffing mix of the chef's choice is then added and absorbed, then refrigerated until cool.
Butterfly a turkey breast and pound until it is fully flattened, then introduce the stuffing, sandwiching it inside and securing with butcher's twine.
This breast should then rest in a baking pan smeared with butter and then cooked for approximately 90 minutes or until a meat thermometer inserted into the center of the filling reads 160C.
7. Chestnut Sourdough Stuffing
Chef Daphne Oz believes adding vegetables to bread and butter can help bulk up stuffing and provide "tons of flavor."
Celery, shallots and parsnips are cooked in butter until softened, after which thyme, sage and a good pinch of seasoning are added.
Once removed from the heat, add bread, chicken stock, egg and chestnuts and toss to combine everything.
This is then baked in a dish covered with foil with a little more butter, until the tops of the bread are crisp.
8. Vegetarian Cornbread Cranberry Stuffing
Justine wrote on her blog: "If you aren't here for the make stuffing a year-round food petition, I am fully OK with you just saving this for Thanksgiving. It's bomb either way."
Butter is browned slightly before leeks, celery and fennel seeds are added and cooked until tender.
Cornbread is torn and added to the pan, after which dried cranberries, which have been allowed to soak to plump up, are introduced.
Finally, spread this mixture relatively thinly on parchment paper and bake at 375F (190C) for approximately half an hour or until a golden brown color.
9. Brown Butter Sage Stuffing
This recipe promises to pack "a ton of goodies like brown butter, brioche bread, herbaceous sage sausage and fresh apples" to accompany your bird this Thanksgiving.
Begin by baking sandwich bread until completely dried. Then gently brown butter and pour over a tablespoon of sage, before setting aside.
Next, take 8 ounces of sage sausage mix and break it into small pieces as it starts to sizzle, before adding onion, celery, garlic, apple and the sage-infused brown butter.
Chicken stock, egg, salt and pepper, which have been beaten together, should then be poured slowly on top.
The now-toasted bread cubes can now be folded inside before baking for a quarter of an hour.
10. Watercress-Infused Stuffing
Tom Amery of the Watercress Company told Newsweek: "Think of Thanksgiving or any big festival and watercress may not immediately spring to mind. But this wasn't always the case—in medieval royal courts watercress was a key element in a big feast, used like bread to mop up the gravy.
"It was also believed to cleanse the palate so had a double purpose at a banquet, with its hot peppery flavor preparing the taste buds for the next rich onslaught."
Make the stuffing, melt the butter in a medium pan add the onion and celery and cook over medium heat until soft and pale golden. Add the garlic and watercress, then cook for a further 2 minutes until the watercress is wilted.
Remove from the heat and tip into a large bowl, add the hazelnuts, orange zest and juice, breadcrumbs, thyme and plenty of freshly ground black pepper and a little salt to taste. Mix well. Leave until cold.
Serve the turkey and stuffing in slices with a good portion of wilted watercress.
11. Sage and Bacon Slow Cooker Stuffing
Better Homes And Gardens begins by melting butter, before adding leeks, celery and chestnuts until tender and then stirring in sage and pepper.
Then introduce bread cubes and bacon to the vegetable mixture and pour over both broth and apple juice to moisten.
Finally, cover and cook on low for up to four hours to reach your desired consistency.
12. Sausage Stuffing
TheChefSavvy suggests this is "the perfect side dish to go with your Thanksgiving meal."
Cube bread into edible portions and allow to dry out for up to 24 hours.
Next, soften vegetables in fat until golden brown and tender, then, after setting aside, cook your sausage meat, while breaking it up.
Add the broth to the skillet and scrape the bottom of the pan to deglaze, then combine everything with egg, herbs and seasoning.
Finally, pour the mix into a pan and bake for one hour or until golden brown on the top.
13. Sweet Potato Sausage Stuffing
Mix mashed sweet potatoes, bread croutons, and diced celery and onion.
Add bite-sized pieces of good quality sausage, before browning then add to the mixture and seasonings.
Mix and insert into the turkey's cavity, then seal the openings with skewers.
Finally, bake turkey according to package directions, basting and seasoning with pan drippings.
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