It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out. We bake ours outside the bird to maximize crispy bits (and, of course, you can’t stuff a spatchcocked turkey).
How to make Sourdough, Italian Sausage, and Chestnut Stuffing:
1. Start with Stale Bread Choose any bread, as long as it can go stale: Drying it out overnight is key to flavor absorption and a sog-free stuffing. Torn bread instead of sliced promises craggy, irregular pieces that get extra-crispy on top.
2. Befriend the Fat
You don’t have to add meat, but it delivers a nice savory note. Brown the sausage of your choice (or try bacon or pancetta), then use the drippings to cook the aromatics, ensuring porky, salty goodness in every bite.
3. Use This Flavor-Building Trio Sage, celery, and onion (or something oniony, like leek or shallot) are nonnegotiable in our book. They are the flavors of Thanksgiving. Cook until onions are golden brown.
4. Deglaze Away
Pour a little wine or vinegar into the skillet, scraping and stirring to dissolve any crusted-on bits. Next, melt plenty of butter in the pan and stir it into the mix—it adds richness, which is countered nicely by the acid of the deglazing liquid.
5. You’ll Need Lots of Liquid
No one likes dry stuffing, so stock is a must. (Use homemade if you’ve got it!) The bread should be moist with no dry spots but not sitting in liquid. Whisking eggs into the stock creates a custardy texture.
6. Now’s the Time for Flair Look for balance when choosing add-ins. Is your cornbread stuffing sweet? Throw in tart dried cherries. Looking for crunch? Toss in some pepitas. Need a bright note? Add fresh herbs. You get the idea.
Baguette, Smoked Oyster, and Pancetta Stuffing
Cornbread, Chorizo, Cherry, and Pecan Stuffing
Rye, Kale, Mushroom, and Pumpkin Seed Stuffing
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