Filling. In or out of the bird, stuffing is one of those foods that seem like a must-have during the holidays. It’s not a difficult dish to make if you have the right ingredients and a little time. Yes, it may take a bit of effort to create that new family classic, but it will be worth it. I will tell you that once you decide what additions you want for your filling, you will be able to do it very quickly.
For any filling you will need:
PAN: This can be a pre-packaged seasoned filling from the grocery store. This type has small pieces of dry bread that already have the typical condiments incorporated. You can get multiple versions or even a “fill mix”. These are convenient and thousands of people use them each year.
You can also bake cornbread the day before, let it cool and then cut it into pieces to make your filling. The cornbread stuffing is also a classic that will be served on thousands of tables this year.
If you have a family member who loves fillings but is on a restricted diet (low carb, diabetic, or on a glycemic diet), you may decide to use a whole grain bread. Whole grain breads can be purchased in loaves at a bakery and are sometimes found prepackaged on the grocery store shelf. Of course, you always have the option of making your favorite recipe a day or two ahead of time.
It is important to use bread that is at least one day old. Day-old bread seems to absorb liquids more easily and produces a softer filling.
LIQUID – Once you have your bread you will need the liquids. This is usually a good stock or broth that is added to dry breads. You can use one of the homemade or grocery store versions. I prefer homemade because I can control the salt and additives, but the choice is personal. For example, for turkey stuffing, I usually drop all the gizzards, neck, excess skin, and bones into a large pot of water with a quartered onion and let it simmer on the stove for several hours. I also like Herb Ox broth which I can mix with water to make a broth. This brand has 0 salt and with a husband on a low salt diet it is a great find.
TRINIDAD ‘SANTA’ – Ok, well, not really holy, but the standard mix used in just about any stuffing. In fact, I can’t think of a time when I wouldn’t use it in a stuffing recipe. The trinity is simply onion, celery, and carrots. Usually diced and cooked until tender in a saucepan with a little butter or oil. This gives the most important base flavor to your filling.
ADDITIVES – You can add just about anything you want to the filling and have a delicious version your family will love. Fruit, nuts, oysters, sausage, you name it.
This is one of my family’s favorite versions. It’s simple but offers great flavor and is perfect with a good turkey gravy.
MOM’S WALNUT AND CRANBERRY STUFFING – Mom is me. I have been making this recipe for over 30 years and my family always complains if I try to make anything different.
Will need:
- 1 bag herb seasoned stuffing mix – regular or cornbread variety
- 2-3 cups good broth or turkey broth (or you can use chicken)
- 2 sachets of beef chicken broth with herbs
- 1 can of mushroom soup
- 1 cup of chopped walnuts
- 4 tablespoons of butter (1/2 stick)
- 1 cup (approximately) trinity (one small onion, 2 carrots, 2 diced celery stalks)
- 1 teaspoon poultry seasoning
- 1 granny smith apple, diced
- 1 cup blueberries (dried cranberries work well, but you can also use fresh or frozen cranberries)
- Salt and pepper to taste
Place the stock or broth in a saucepan and heat over medium heat until it begins to boil. Dissolve broth, poultry seasoning, and soup in broth. Turn off the heat and add the dry Craisins. Stir and let cool slightly. Meanwhile, in a saucepan melt the butter and add the trinity. Sprinkle with just a pinch of salt and cook over medium heat until vegetables are tender and onion is translucent.
Place the pecans on a cookie sheet and “roast” about 5 minutes, one ounce thick, at 350 degrees F. This helps release the flavors of the pecans. You can also do this in a dry pan on the stovetop, but usually my oven is already on and my burners are using up.
For the filling mixture (bread) in a large bowl. Add the diced apple and walnuts and stir. Add the trinity mix. For in the broth (or broth) mix and mix well. The stuffing should be very moist but not wet or soggy. Sometimes I have to add a little more broth. If you add more broth, make sure it heats up first.
Spoon the filling mixture into a baking pan and bake at 350 degrees for about 30 minutes. I like to sprinkle some pecans and Craisins on top. You can also use this to stuff the bird, just remember to never store leftover turkey with the stuffing inside. If using it on the bird, use a thermometer to make sure the stuffing reaches at least 150 degrees.