The holidays are officially upon us as Thanksgiving Day is only one week away! If you are looking to spice up your Thanksgiving menu without compromising those turkey day staples, we’ve got just the solution for you. Here are some fun twists on the classic stuffing recipes for Thanksgiving Day.
- 3 teaspoons extra-virgin olive oil, divided
- 4 ounces prosciutto, thinly sliced, cut into ribbons
- 2 cups onion, chopped
- 2 cups diced fennel bulb
- 1/4 cup minced shallot
- 2 teaspoons minced fresh sage
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
- 2 Bosc pears, ripe but firm, chopped
- 1/3 cup chopped flat-leaf parsley
- 1/3 cup chopped hazelnuts, toasted
- 1 14-ounce can reduced-sodium chicken broth
- 1/4 teaspoon salt
- Morton Iodized Salt
- Freshly ground pepper, to taste
- Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
- Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
- Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
- 3 pounds winter squash, such as buttercup or butternut
- 2 tablespoons extra-virgin olive oil
- 2 pounds prepared cornbread, cut into 1-inch cubes (about 12 cups)
- 1 cup Brussels sprouts, trimmed and sliced
- 1 cup currants, raisins or dried cranberries
- 1 cup pecan halves, coarsely chopped and toasted
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 8 fresh sage leaves, rubbed and sliced
- 2 cups reduced-sodium chicken broth or vegetable broth
- Position racks in upper and lower third of oven; preheat to 375°F.
- Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast on the lower rack until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
- Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
- Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
- Bake the stuffing until heated through, 45 to 55 minutes.
- 5 cups unsalted chicken stock (such as Swanson)
- 1 cup uncooked wild rice
- 3 poblano peppers, halved and seeded
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onion
- 1/2 cup chopped celery
- 2 tablespoons minced garlic
- 1 tablespoon ground paprika
- 2 teaspoons ground cumin
- 6 ounces Mexican chorizo
- 1/2 cup chopped fresh cilantro
- 2 tablespoons white vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter, melted
- 2 large eggs
- Cooking spray
- Bring stock to a boil in a large saucepan. Reduce heat to medium-low; add rice, cover, and simmer 55 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place rice in a large bowl.
- Preheat broiler to high.
- Place poblano halves, cut side down, on a foil-lined baking sheet; flatten. Broil 8 minutes or until blackened. Wrap in foil; let stand 20 minutes. Remove and discard skins. Dice peppers.
- Reduce oven temperature to 350°F.
- Heat oil in a large skillet over medium-high. Add onion, celery, garlic, paprika, cumin, and chorizo; sauté 12 minutes. Add chorizo mixture, poblano peppers, cilantro, vinegar, salt, and black pepper to rice; toss.
- Combine reserved 1/2 cup cooking liquid, butter, and eggs in a bowl. Add egg mixture to rice mixture; toss. Spoon rice mixture into an 11- x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.
- 1 sweet onion, chopped
- 4 ribs celery, sliced
- 4 tbsp. unsalted butter
- 1 c. chicken stock
- 2 large eggs
- 1 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1 1/2 lb. rosemary focaccia, cut into 1″ to 1 1/2″ cubes
- Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can’t find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
- Transfer to a buttered 9″ springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.