Home Cooking & Good Spirits
Savory Stuffing
Give a new spin to traditional holiday favorites with recipes from Stonewall Kitchen
BY
Jonathan King and Jim Stott
PHOTOGRAPHY
Jonathan King and Jim Stott

During Victorian times stuffing was called dressing—a more polite term for what happens to birds in homes across the country on Thanksgiving morning. But no matter what you call it, it is one of our favorites and can be made in as many different ways as there are families in the United States!

Stuffing is defined as any starch-based mix used to stuff a turkey, and there are certainly a number of ways to mix it. A lot of recipes use broccoli, creamed corn, pumpkin bread, corn muffins, rice and potatoes. The most common ingredients to add to the basic recipe of bread, onions, herbs, celery, butter and some chicken stock include oysters, giblets, apples, pecans, mushrooms, sausage, raisins and apples. Mix any combination of the above to your taste and it’s likely you’ll come up with your own preferred version.

We couldn’t find any information explaining exactly why we stuff the cavities of turkeys. Perhaps early settlers used the turkey as a vessel for a side dish, or maybe stuffing was at first an experiment, and since it makes a wonderfully moist and savory accompaniment to roasted poultry, the technique caught on as people shared this marvelous idea. As you know, juices from the turkey seep through to the bread stuffing adding incredible flavor that often makes it people’s favorite part of the feast.

There’s a whole debate about whether or not you should actually stuff a bird. Lots of cooks now bake the stuffing in a separate casserole dish to prevent cross-contamination and bacteria growth in a low-temperature process. However, if you’re careful and follow all the guidelines for safe cooking, the flavor that comes from cooking the dressing in the bird is significant enough for us to cast our vote in favor of “in.” One exception is to not put dressing inside a bird that you have brined. The salt from the brining mix will absorb into the stuffing and make it too salty.

Our families, just like yours, have their own traditions when it comes to stuffing the Thanksgiving turkey. Jim’s grandmother Pearl made a potato summer savory dressing with whole cranberries, and Jonathan’s family loved the sausage and apple stuffing his mother, Donna, made. Although it can be made so many different ways, we  share with you here our own personal favorite recipe for stuffing. Additionally we also have some great recipes for using the leftover stuffing (if there is any).

Whatever kind you decide to make this Thanksgiving make it your own: Add whatever suits you and don’t be afraid to experiment. Be sure to follow some of the basic guidelines, however, to ensure a safe and satisfying holiday meal!

Click here for printable recipes:

Jim and Jon's Favorite Stuffing
Thanksgiving Night Sandwich
Leftover Turkey Stuffing Casserole

Basic Stuffing Hints

• Estimate about one cup of stuffing per pound of turkey.
• Stuffing your bird increases the cooking time; add about 5 to 7 minutes per pound of turkey.
• If you stuff your turkey, make sure you check the temperature of the stuffing and not just the bird before serving. The stuffing must register at least 160°F before it is safe to eat.
• Never stuff the bird ahead of time. Stuff it just before putting in the oven.
• If not stuffing, you can place some fresh herbs along with roughly chopped celery, onion, garlic, and lemon wedges in the cavity for added flavor.
• Keep your turkey stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.