![]() ![]() Oyster stuffing is one of the most popular variations on this theme. Try spinach, shallots and diced ham, or a chard, fennel and chorizo combination. Kale, leeks and bacon are a hearty combination, but this trifecta is open to interpretation. With a base of crusty bread and a classic aromatic blend of onion, celery and herbs, this stuffing’s flavor profile can be steered in several directions.Īdd more ingredients – something green, something more aromatic, and something meaty and salty – to make it a more substantial casserole. Think of this basic stuffing recipe as a jumping-off point for bringing more main dish energy to the table (especially if you’re considering a turkey-free or plant-based Thanksgiving this year). However, it’s not the only way to make stuffing.Ī sweet potato pie tradition that almost wasn't, and other stories of unforgettable family recipes It’s savory, simple, (mostly) inoffensive to even picky palates – and, frankly, it’s my favorite version because it’s the one I grew up eating. It can appeal to the most basic cravings with a poultry broth-and-butter base, it can be gussied up with dried or fresh fruit, spiced with everything from hot sausage to Hatch chiles, and even studded with seafood.Ī traditional bread and herb stuffing is a fan favorite for many reasons. Stuffing can be vegetarian, completely vegan, gluten-free, dairy-free and even a main course unto itself. It can be tweaked and adjusted to suit almost any food preference or restriction it has so many ways to be flavorfully distinct that you could even have three stuffing dishes at the table and no one would complain about casserole overload. Whatever way you cook it and whichever name you call it, I’d argue that stuffing should be the modern Thanksgiving’s centerpiece dish – and I’m saying this as a person who also enjoys brisket mac and cheese as their Thanksgiving main. ![]() It has enough time to reheat in the oven while the turkey rests.Ī traditional bread and herb stuffing is a fan favorite for many reasons. (If you’re going with the in-turkey method, USDA food safety guidelines call for an internal temperature of 165 degrees Fahrenheit to kill any potentially hazardous bacteria that could transfer from the meat to the stuffing.) I prefer to cook my stuffing outside of the bird, and even bake it in advance to take one more thing off my list on Thanksgiving day. ![]() While Hale’s vision of an ideal Thanksgiving dinner included stuffing cooked inside the bird, many cooks now choose to bake it on its own. Hale began campaigning to make Thanksgiving a national holiday in 1827, Johnson noted, and “influenced and shaped ideas about the components and ingredients of a proper Thanksgiving event” through her vivid descriptions of what we now consider the traditional meal in her novel “Northwood: A Tale of New England.” “By the 1840s,” Johnson said, “the menu of ‘turkey, stuffing, squash and pie’” was the standard.” However, as Johnson explained, it was women’s magazine editor Sarah Josepha Hale who was “key in bringing together and popularizing the Thanksgiving holiday with the menu featuring turkey and stuffing.” The concept of stuffing and cooking an animal with other meats, breads or vegetables has been part of culinary history since at least Roman times. ![]() Turkey prices are flying higher this year - here's how to have an affordable Thanksgiving Duck roast with baked vegetables, autumn theme meal. ![]()
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