Did they really stuff turkeys back then?
Turkey stuffing is one of the important components of any Thanksgiving celebration as it complements the main star of the meal, the turkey. However, “stuffing”itself has a very interesting history. Who would have thought that the term alone is based on lighthearted plays called the farce which were “stuffed”between lengthy religious performances?
Eventually, stuffing would leave the playhouses of the Middle Ages and found itself as a meal component when meats found its cavities stuffed with delicious goodness such as.. spiced chopped meat. Apicus apparently published this culinary practice in early Roman cookbooks such as “De Re Coquinaria”. Eventually, the appreciation for stuffing became common among the English and the Victorian aristocracy, although the term “stuffing”was abandoned and “dressing”was preferred.
Whether it is called “stuffing”or “dressing”or “forced meat”, stuffing is still mighty delicious. And stuffing is paired best with a very great bird. The following are the best stuffing recipes we have featured here at FriendsEAT which you can enjoy this Thanksgiving, and the next.
Hazelnut & fig stuffing
* 50g butter
* 1 brown onion, coarsely chopped
* 2 garlic cloves, finely chopped
* 2 tbs olive oil
* 280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
* 90g (1/3 cup) coarsely chopped dried figs
* 1/3 cup chopped fresh continental parsley
* 45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
* 1 tbs finely grated lemon rind
Melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.
1 pound kielbasa or other smoked sausage, halved lengthwise and cut
into 1/4-inch slices
4 cups chopped onions (about 2 very large)
2 cups chopped celery
1 1/2 cups chopped pecans (a 6-ounce can)
an 8-ounce package herb-seasoned stuffing buttermilk corn bread or
3 cups packaged corn bread stuffing
2 tbsp crumbled dried sage
1 1/2 cups chopped fresh parsley leaves
three 4-ounce cans green chilies, chopped, or 5 to 7 fresh poblano
chilies, roasted and peeled and chopped, or to taste
1 cup chicken broth, or to taste
1.In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet saute the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12- to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
2.To Roast Peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
3 loaves of organic white or wheat bread
1 quart organic vegetable broth
1/2 stick organic butter
1/2 cup organic whole milk
1 six pack of Morning Star Farms Breakfast Patties
organic butter to grease pan
4 quart casserole pan with lid
1.Preheat oven to 350 degrees.
2.Lightly grease a 4 quart casserole pan with organic butter.
3.Tear up all of the bread into small pieces and place in a big bowl. Pour the broth and milk into the bread. Melt the 1/2 stick butter and add that. Stir. If still dry, add more milk until is a pasty consistency. Cook vegetarian sausage per instructions on package. Crumble patties into the stuffing mixture. Add spices to taste. Spoon all stuffing into greased casserole and bake 1-2 hours depending on if you like your stuffing moist or dry. Eat and enjoy!
1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (12 cups)
1 1/2 sticks (3/4 cup) unsalted butter
1 lb shallots, chopped (3 cups)
2 lb tart apples such as McIntosh, Gala, or Cortland
1 cup dried currants
1 cup apple cider
1 1/4 tsp dried marjoram, crumbled
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp freshly grated nutmeg
Pinch of ground allspice
1 cup walnuts (1/2 lb), toasted and coarsely chopped
1 tbsp finely grated fresh lemon zest
2 cups turkey giblet stock or low-sodium chicken broth
1.Preheat oven to 325F.
2.Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl. 3.Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
4.While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
5.Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
6.Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
8. Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
8 ounces mild Italian sausages, casings removed
3 large shallots, chopped
2 celery stalks, chopped
6 ounces dried Calimyrna figs, chopped
1 cup canned low-salt chicken broth
3 tbsp brandy
1/2 tsp dried thyme
4 cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless French bread
1? cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped
1.Preheat oven to 350F. Butter 8x8x2-inch glass baking dish. Saute sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and saute 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
2.Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.