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Thanksgiving Stuffing- Part 1

by Michele Pesula Kuegler | November 8th, 2011 | Recipes, Side Dishes
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As regular readers know, I am not a chef.  However, I have a great passion for working in the kitchen, trying new recipes, and playing with food.  Therefore, almost every recipe I post is one that I have created.  The other recipes that I post are classics from family and friends, which I use regularly in my own cooking.

For the next three weeks, I am going to do something different.  Each week I will be highlighting Thanksgiving recipes from over a dozen chefs.  While I have my own recipes for family classics, it seemed even better to offer a wider range of options for your menu planning.  This week I will be featuring several different stuffing recipes.  Not one of these is your basic bread, celery, and onions combination.  Each one has its own unique ingredients that will make your stuffing one to remember.

I hope you enjoy reading all of these recipes as much as I have.  Though I do think with so many great options, choosing the dishes for Thanksgiving dinner may have become even more difficult.

Wild Mushrooms Bread Stuffing

Executive Chef Bryan Hulihee of Roaring Fork in Scottsdale, Arizona


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Ingredients
  1. 1 loaf of focaccia bread, chopped
  2. 1 cup of shiitake mushrooms, chopped
  3. 1 cup of oyster mushrooms, chopped
  4. 1 cup of Portobello mushrooms, chopped
  5. 1 stick of unsalted butter
  6. 3 white onions, diced
  7. 4 large ribs of celery, diced
  8. 5 garlic cloves, minced
  9. 4 large eggs, lightly beaten
  10. ¾ cup of heavy cream
  11. ½ cup of turkey giblet stock
  12. 1 cup of grated Parmigiano Reggiano
  13. ½ cup of chopped parsley
Instructions
  1. Preheat oven to 350 degrees with rack in the middle. Generously butter baking dish.
  2. Put bread in two shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  3. Heat one tablespoon of oil in a 12-inch heavy skillet over medium heat until it simmers, then cook half of mushrooms, stirring and breaking it into pieces until golden brown, about 3 minutes.
  4. Transfer with a slotted spoon to a large bowl, brown remaining mushrooms in remaining tablespoon of oil. Transfer to a bowl.
  5. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic and ½ teaspoon each of salt and pepper, stirring occasionally until golden brown.
  6. Add vegetables and bread to mushrooms. Whisk together eggs, ½ cup of cream, turkey stock, cheese and parsley, then stir into stuffing and cool completely (about 30 minutes).
  7. Reserve 5 cups of stuffing to stuff turkey and spoon remainder into a baking dish.
  8. Then drizzle with remaining ¼ cup of cream. Cover stuffing and bake for 20 minutes.
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Multi-grain Rice Stuffing

Chef Dale Talde of soon to open Talde in Brooklyn, New York


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Ingredients
  1. 3 Tb. butter
  2. 1 onion, diced
  3. 3 ribs celery, diced
  4. 1 green bell pepper, diced
  5. 8 oz. bacon or Italian sausage
  6. 2 cloves garlic, minced
  7. 8 oz. chicken stock
  8. 1 egg
  9. 1 Tb. sage, chopped
  10. 1 Tb. thyme
  11. 1 Tb. Italian parsley
  12. 4 pkg. of Annie Chun’s Multi-grain Rice
  13. 2 oz. parmesan cheese
Instructions
  1. Preheat oven to 350 degrees. In a sauté pan, melt butter and cook Italian sausage or bacon. Once sausage or bacon is 80 percent cooked, remove from pan and reserve.
  2. In the pan add onion, garlic, celery, bell pepper, and cook until soft. Then add Annie Chun’s rice, chicken stock, chopped herbs, and cook till well mixed.
  3. Next, remove rice mixture and add to a baking pan. Add sausage/ bacon and egg.
  4. Mix and top with cheese, then place into preheated oven and bake for 20 minutes until top is golden brown. Serve.
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