How to Make NOT the Same Old Turkey Stuffing

Three Savory Alternatives with a Hint of Fruit to Break the Monotony

© Larry Ervin

Nov 8, 2008

Many grew up with and still have fond memories of that good old standby: bread stuffing with onions and herbs. But sometimes you get a hankering for something different. Maybe you want to establish your own tradition. See if one of these alternatives fits the bill.

This may be a radical thought: Contrary to its name, stuffing need not necessarily be stuffed inside the turkey. That means these recipes work perfectly if you're only doing a turkey breast instead of the whole bird. And if you are, your bird will cook in less time. Either way, your stuffing will be safer to eat and re-heat if you bake it separately. That is the recommendation for any of the following recipes.

If this stuffing will accompany poultry you handled raw, please also check the Safety Recommendations for handling both raw and leftover turkey.

Apple, Fennel & Sausage Stuffing

Ingredients:

• 2 Tbsp olive oil
• 1 pound sweet Italian sausage
• 1 cup chopped onion
• 2 apples (preferably Granny Smith or another good cooking apple)
• 1 cup chopped fennel bulb (white part only)
• 2 medium cloves garlic, minced
• ½ tsp dried sage
• 1 tsp fennel seed, crushed
• ½ tsp red chile pepper flakes
• ½ cup red wine
• 2 cups turkey or chicken broth
• 6 cups stale bread cubes
• salt and freshly ground pepper to taste

Method:

1. In a large sauté pan over medium-high, heat oil and add sausage. Cook until lightly browned, breaking up the meat as it cooks, about 8 minutes.
2. Meanwhile, peel, core and slice the apple into thin slices. When the sausage is browned, add the apple, onion and fennel. Sauté until soft, about 7 minutes.
3. Add the garlic, sage, fennel seed and chile flakes and sauté 2 minutes more.
4. Add the wine and simmer 2 minutes.
5. Stir in the broth and remove the pan from the flame.
6. Place bread cubes in a large bowl. Pour the sausage mixture over and toss lightly to mix well. Taste and adjust the seasoning with salt and pepper.
7. Turn into a loaf pan and bake along side the turkey for about 45 minutes.

Cornbread, Cranberry & Pecan Stuffing

Yield: 10 servings

Ingredients:

• 2 Tbsp butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 jalapen~o chile, minced
• 1 cup turkey, chicken or vegetable broth
• 6 cups stale cornbread, crumbled
• 1 cup dried cranberries (craisins)
• 1 cup toasted pecans, chopped
• 1 Tbsp fresh oregano, chopped (or 1 tsp dried)
• 2 Tbsp fresh parsley, chopped
• salt and freshly ground pepper to taste

Method:

1. In a large saucepan over medium flame, melt butter. Add onion and celery and sauté until onion is translucent, about 7 minutes.
2. Add garlic and chile and sauté 2 minutes more, being careful not to let the garlic brown. Add the broth and take it off the burner.
3. In a large bowl, add the cornbread, cranberries, pecans, oregano and parsley. Pour stock and vegetables over and toss lightly, just enough to mix well. Taste and season with salt and pepper.
4. Turn into a loaf pan and bake along side the turkey for about 45 minutes.

Wild Rice Stuffing with Water Chestnuts & Grapes

Yield: About 5 cups of Stuffing

To make life easier, you may also cook up a packaged mix of white and wild rice. If you do, be sure to taste before you season.

Ingredients:

• 1 stick (8Tbsp) butter
• 1 large onion, chopped
• ¼ cup chopped parsley
• 2 cups green grapes, halved
• ½ cup Sherry
• 3 cups cooked white rice
• 1 cup cooked wild rice
• 2 Tbsp salt
• 2 8-ounce cans water chestnuts, drained
• ½ cup toasted pecans, chopped
• ½ cup dried apricots, chopped

Method:

1. In a large saucepan over medium flame, melt butter. Add onion and sauté until translucent, about 7 minutes.
2. Fold in the remaining ingredients. Turn into a loaf pan. Cover with foil and bake along side the bird for about 45 minutes.

Thanksgiving Dinner

Fennel Bulb

Granny Smith Apples

Pecan Nut Meats

Wild Rice

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