Thanksgiving stuffing recipes

• WHAT YOU’LL NEED:
  12 cups cubed bread from white or whole-grain baguette or peasant loaf
  ¼ cup extra-virgin olive oil
  ¼ cup (4 tablespoons) butter, divided
  4 large (or 6 small) leeks
  10 sage leaves
  2 sprigs rosemary leaves, stripped
  8 to 10 sprigs thyme, leaves stripped
  1 teaspoon salt
  ½ teaspoon pepper
  ½ cup chopped parsley
  2 cups turkey stock or chicken broth

  HOW TO:

  1. To dry out bread, either leave out on counter for 24 hours, or spread on a baking sheet and bake at 300 degrees until dried and beginning to color, about 20 minutes. Transfer to a large bowl.

  2. Trim most of the green tops from the leeks. Cut each lengthwise into quarters and then slice ¼-inch thick. Soak sliced leeks in cold water to remove dirt. Drain thoroughly.

  3. Heat olive oil and 2 tablespoons butter in a large skillet; add leeks, sage, rosemary and thyme leaves, salt and pepper. Cook over medium-low heat, stirring frequently, so leeks soften but do not brown, about 15 minutes. Add parsley and stir to combine. Pour contents of skillet into bowl containing bread and stir. Add stock, stir and taste for salt and pepper.

  4. Butter or spray a 13-by-9- inch baking pan. Spread stuffing evenly in pan and top with little pieces of remaining butter. Cover tightly with foil and bake until heated through, about 30 minutes. (Or refrigerate for up to 2 days. Bring to room temperature before baking, or increase baking time.) Remove foil and continue to bake until golden brown on top, 15 to 20 minutes longer. Let rest 5 to 10 minutes and serve warm. Makes 8 to 10 servings.” data-id=”19560525″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10845_image.jpg” class=”wp-image-1.9560525″/>

• WHAT YOU’LL NEED:
  12 cups cubed bread from a stale loaf of challah
  1 tablespoon olive oil
  4 ounces chorizo, halved lengthwise and thinly sliced crosswise
  1 large onion, coarsely chopped
  4 ribs celery, coarsely chopped
  ½ teaspoon smoked paprika
  ½ cup finely chopped minced fresh parsley
  1 teaspoon salt
  2 cups low-sodium canned chicken broth
  3 large eggs, lightly beaten
  1½ cups slivered almonds
  ½ cup Peppadew peppers or other mildly spice pickled peppers, finely chopped
  2 tablespoons unsalted butter, melted

  HOW TO:

  1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until light golden and dry, stirring occasionally, 10 to 12 minutes. Transfer to a large bowl.

  2. Heat oil in a medium skillet over medium heat. Cook chorizo, onion and celery until softened, 7 to 9 minutes. Stir in smoked paprika and set aside to cool slightly.

  3. Add chorizo mixture to bowl along with parsley, salt, broth, eggs, almonds and peppers. Mix thoroughly.

  4. Spray a 13-by-9-inch baking pan with nonstick cooking spray. Spoon stuffing into baking dish and drizzle with melted butter. Cover tightly with foil and bake until heated through, about 30 minutes. Remove foil and continue to bake until golden brown on top, 15 to 20 minutes longer. Let rest 5 to 10 minutes and serve warm. Makes 8 to 10 servings.” data-id=”19560507″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10846_image.jpg” class=”wp-image-1.9560507″/>

• WHAT YOU’LL NEED:
  1 tablespoon extra-virgin olive oil
  ½ pound fresh fennel pork sausage, out of casing and crumbled
  1/8 pound pancetta (unsmoked Italian bacon), sliced into matchsticks (or substitute bacon)
  1 large yellow onion, diced
  1 tablespoon garlic, minced
  2 cups sliced mushrooms, shiitake, cremini, button, or any combination
  12 slices white bread, or brioche or challah, slightly stale and diced or hand-torn into bite-size pieces
  1½ cups chicken broth
  ¾ cup grated Parmesan, plus 2 tablespoons more for sprinkling on top
  2 eggs, beaten
  ¼ cup pine nuts, toasted
  ¼ cup golden raisins, soaked in hot water and drained
  1 tablespoon thinly sliced fresh sage leaves
  Salt and black pepper to taste
  Nonstick spray

  HOW TO:

  1. Preheat oven to 400 degrees. In a large saute pan, heat the olive oil over a medium-low flame. Add the sausage and pancetta and cook slowly until brown, stirring to break them up. Add the onions and garlic to the pan and cook until soft, about 5 minutes. Place in a large mixing bowl. Add the remaining ingredients (except nonstick spray!) and toss well with your hands, making sure everything is well combined and the bread is thoroughly saturated.

  2. Coat an 11-by-7-inch baking dish with cooking spray and spoon in stuffing mixture. Sprinkle with a few spoonfuls of Parmesan. Bake until heated through and golden brown on top, about 40 minutes. Makes 8 to 12 servings.” data-id=”19560587″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10847_image.jpg” class=”wp-image-1.9560587″/>

• WHAT YOU’LL NEED:
  ½ ounce dried mushrooms
  1 (14-ounce) package of cubed herb-seasoned stuffing (See note)
  1½ to 2½ cups low-sodium canned chicken broth
  12 tablespoons (1½ sticks) unsalted butter, divided
  1 large rib celery, chopped
  1 tablespoon fresh sage, finely chopped
  1 teaspoon fresh thyme, finely chopped
  3 tablespoons fresh parsley, finely chopped, divided
  1 large onion, chopped
  1 pound mixed variety of mushrooms, cleaned, trimmed and sliced
  ½ cup pecans, toasted and chopped

  HOW TO:

  1. To rehydrate dried mushrooms, place in a heatproof measuring cup and cover with ½ to 1 cup very hot water. Soak mushrooms for about ½ hour and up to 2 hours. When you are ready to make the stuffing, lift the mushrooms out of the liquid with your fingers to leave any unwanted debris behind. Rinse mushrooms quickly in cold water, squeeze dry, chop and set aside. Strain the soaking water through a fine-mesh sieve or coffee filter and reserve.

  2. Preheat oven to 325 degrees. Empty the package of stuffing mix into a bowl large enough to accommodate all the ingredients. Put the mushroom-soaking liquid and enough broth to make 2½ cups into a saucepan. Add 1 stick butter, cover pot and simmer until butter melts. Turn off the heat and set aside.

  3. In a large skillet, preferably nonstick, melt 2 tablespoons butter. Add the celery, sage, thyme and 2 tablespoons of parsley and onion. Saute until the vegetables soften, about 10 minutes. If you find the pan is too dry, add butter or vegetable oil. When the vegetables are done, scrape them into the bowl of dry stuffing.

  4. In the same skillet, melt the remaining 2 tablespoons butter. Add the fresh mushrooms and saute until they give up most of their moisture. Add reserved dried mushrooms and cook off most of the liquid, then scrape mushrooms into the bowl of stuffing. Add the pecans and mix all ingredients thoroughly.

  5. Pour the broth-butter mixture into the bowl and combine well until all the liquid is absorbed by the bread cubes. Put the stuffing into a lightly buttered 9-by-13-inch baking dish. Cover with foil and bake ½ hour. If you like your stuffing with a crusty top, remove the cover and bake 10 minutes longer. Makes 10 to 12 servings.

  Note: You can certainly use unseasoned cubes of dried bread for this stuffing; if you do, make sure you season the celery-herb-onion mixture and the fresh mushrooms with salt and pepper.” data-id=”19560433″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/img_5da8ccdd60f46.jpg” class=”wp-image-1.9560433″/>

These simple stuffing recipes are sure to impress this Thanksgiving.