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The Cookstr Weekly: Stuffing Ten Ways

November 15, 2013

If Thanksgiving dinner is the edible equivalent of lying down on a big, comfortable bed, then stuffing (or dressing, depending on where you live!) is a fluffy down comforter. It’s practically alchemy, how stale bread, onions and just a few other ingredients can yield such marvelous results.

Culinary traditions vary, from oyster stuffing to apple-sausage to simple sage-and-onion. The version I’ve settled on is made from cubes of this cornbread, baked three days before. To it I’ve added everything from vegan sausage links to chopped chestnuts. And long after Thanksgiving dinner, be sure to try out some of the more unusual stuffings – it’s never too early to experiment for next year!

Warmest regards,
Kara Rota
Editorial Director
Cookstr

Chestnut and Pancetta Stuffing
  by Victoria Blashford-Snell and Brigitte Hafner

 
Chestnuts are ideal for stuffing, with a sweet, chewy nuttiness that’s not overbearing. Here, the more standard crumbled sausage is replaced by crispy pancetta. You might try making this with Ciabatta bread crumbs for an Italian flavor. While the conundrum of whether to cook your stuffing inside the turkey continues on, this recipe suggests a new presentation of baked stuffing balls, which can look inventive on a Thanksgiving plate. 

More Stuffing Recipes from Cookstr

New England Bread Stuffing with Bell’s Seasoning by Diane Morgan
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 Corn Bread Stuffing by James Beard
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Wild Rice, Dried Cherries, and Almond Stuffing by Rick Rodgers
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Mushroom Marjoram Bread Pudding by Jerry Traunfeld
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Chanterelle and Apricot Stuffing by Amy Farges
Chefs’ Tips & Tricks: Brittle with Pumpkin Seeds and Cranberries
  by Jacques Torres and Judith Choate

The flavors of this candy are awesome – the sweet brittle absolutely pops with the tartness of the cranberries mellowed by the delicate pepitas. Reminiscent of Mexico, where pumpkin seeds make their way into all types of dishes, the chocolate coating seals the Latin touch. Broken into pieces and attractively packed in a tin, this candy makes a perfect hostess gift. Always take extra care when making brittle because hot caramel burns badly. Have a big bowl of ice water nearby, so that if you are spattered with hot caramel, you can quickly immerse your hands or arms into the soothing cold. 

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