Stuffing, I know, can be a controversial issue. It has divided many a family, I've heard. Should you actually put the stuffing in the bird as the name implies, or is stuffing best prepared separately from the bird?
Personally, I like the stuffing in the bird. The turkey juices add flavour to the stuffing, and more flavour is never a bad thing, as well as keeping the stuffing moist.
As a compromise, in our family, the same stuffing is prepared both ways to appease all appetites with minimal fuss. Just double the ingredients when preparing the stuffing and put half in the turkey and bake or cook on the stove top the rest.
Celery-Herb Stuffing
Yield: 10 cups
7 tablespoons unsalted butter, plus more for dish and baking
1 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 celery root (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 cup extra-dry vermouth
1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon poultry seasoning (such as Bell's)
3 tablespoons coarsely chopped fresh flat-leaf parsley
3 1/2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
3 to 4 large eggs, lightly beaten
Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
Cook stuffing in turkey. For the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.
(Recipe from Martha Stewart Living.)
Mushroom Stuffing
Yield: 12 servings
One and a half 1-pound loaves white bread, cut into cubes
1 1/2 bunches celery with leaves, coarsely chopped
3 sticks (12 ounces) unsalted butter
1 1/2 onions, chopped
One 10-ounce package sliced white mushrooms
1 tablespoon coarse salt
3 tablespoons poultry seasoning
2 large eggs, beaten with 2 tablespoons water
Preheat the oven to 250°. Scatter the bread cubes on a baking sheet and bake, tossing occasionally, until dried but not browned, about 40 minutes. Let cool. Increase the oven temperature to 350°.
Working in batches, pulse the celery in a food processor until chopped but not minced.
In a large, deep skillet, melt the butter over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Mix in the celery and mushrooms and cook over high heat, stirring frequently, for 10 minutes. Stir in the salt and poultry seasoning until thoroughly combined.
In a large bowl, toss the bread cubes with the beaten egg mixture. Add the vegetable mixture and toss until well combined.
Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)
Black-Eyed Pea and Cornbread Stuffing
Yield: 12 servings
6 slices bacon (about 6 ounces), chopped
2 shallots, finely chopped
2 ribs celery, chopped
2 carrots, chopped
3/4 teaspoon ground white pepper
1 1/2 cups chicken broth
8 ounces thickly slicked ham, chopped
3/4 cup finely chopped mushrooms
1/3 cup finely chopped fresh sage
6 cups cornbread chunks
Three 15-ounce cans black-eyed peas, drained
Salt and black pepper
Preheat the oven to 350°. In a large skillet, cook the bacon over medium-high heat until just crisp, about 5 minutes. Add the shallots, celery, carrots and white pepper and cook until the vegetables are tender, about 5 minutes. Transfer to a large bowl.
Stir in the chicken broth, ham, mushrooms and sage. Add the cornbread and black-eyed peas and mix until combined. Season with salt and pepper to taste.
Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)
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