Thanksgiving Stuffing

Thanksgiving Stuffing

This recipe is loosely based on my mother’s Thanksgiving Stuffing recipe from my childhood. In those days we put the stuffing inside the turkey and it absorbed those delicious turkey juices. Unfortunately, that is no longer recommended for food safety reasons. The center of the stuffing needs to reach an internal temperature of 165 degrees to render any bacteria from the drippings harmless. That’s the internal temperature for taking the turkey out of the oven, a stuffed bird, however, needs to stay in the oven longer to reach that safe temperature, and that’s one dry, overcooked bird!

Recently I was approached by More Than Gourmet to enter a contest they were running to create a recipe video using their Classic Roasted Turkey Demi-glace. Right away it occurred to me to add the demi-glace to my Thanksgiving Stuffing recipe. What a great way to replicate that delicious turkey flavor. You can watch and vote for my video here! (LINK) ADD VIDEO URL to recipe

A little background, a demi-glace is a stock that has been reduced to a gelatin-like consistency. It’s used in small amounts and reconstituted with water. A little goes a long way in providing flavor. I love to use them in making quick pan sauces.

Thanksgiving Stuffing

Mom’s stuffing started with sautéed diced onion, celery, and apple. I start that way, and boy those aromas are one of my fondest food memories. She used one kind of bread. I use three, whole grain, pumpernickel, and an unseeded rye. Don’t fret about the sliced bread – go to your local deli and ask them for the slices! I like the different flavor of each bread, it adds complexity to the dish. I don’t recall Mom using herbs, but I love dried sage, a spice I acquaint with both turkey and Thanksgiving. I also like a little dried fruit in the stuffing and usually add raisins, but dried cranberries are good, too. Milk and eggs bind the whole thing together.

Thanksgiving Stuffing

To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.

To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.

Thanksgiving Stuffing

Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool.

Don’t add the hot mixture to the eggs without cooling or they will cook. 

Don’t place the pan in the refrigerator to cool, the high heat raises the temperature of the refrigerator and affects the other food. Cool on the counter until you can touch the sides and then refrigerate. 

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.

Cut the bread into roughly 1/2-inch cubes.

Thanksgiving Stuffing

Stir in the cooled vegetables.

Fold in the bread cubes mixing until everything is moist.

Pour mixture into greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up first.

Thanksgiving Stuffing

Too cook, cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until the internal temperature reaches 165 degrees F. Remove the cover and cook for another 15 minutes to crisp the top.

Watch the video here.

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Thanksgiving Stuffing

  • Author: Trish Lobenfeld
  • Prep Time: 50 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Side Dish

Ingredients

3 tablespoons unsalted butter, plus more for greasing the casserole
1 medium diced onion
2 large (outer) stalks diced celery
1 diced apple, such as Gala or Honeycrisp
1 tablespoon, plus 1 teaspoon dried sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 container (1.5 ounces) More Than Gourmet Classic Roasted Turkey Demi-Glace
3 large eggs
1 cup milk
5 slices rye bread, cut into 1/2-inch cubes
5 slices pumpernickel bread, cut into 1/2-inch cubes
5 slices whole wheat bread, cut into 1/2-inch cubes
3/4 cup raisins or dried cranberries

Instructions

To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.

 

Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool. Don’t place the pan in the refrigerator to cool, the high heat raises the temperature. Cool on the counter until you can touch the sides and then refrigerate. The recipe can be made a day in advance to this point.

 

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

 

Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.

 

Stir in the cooled vegetables.

 

Fold in the bread cubes mixing until everything is moist.

 

Pour mixture into greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up first.

 

 

Cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until internal temperature reaches 165 degrees F. Remove the cover and cook for another 15 minutes to crisp the top.

Notes

To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.

Keywords: dressing, stuffing, bread stuffing, Thanksgiving side dish, side dish,

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