Stuff It: Part 2

The stuffing debate continued ... This one is about whether to include fruit in your stuffing or not. Many people I know abhor fruit in their entrees and desserts, so something sweet or tangy such as apples or cranberries, would not be a welcome accompaniment to their white meat or dark meat. The same goes for accompaniments of the nut variety, as in chestnuts.

Here, the solution isn't as easy as the above. It's not just about making one big batch of stuffing then splitting how you cook it. The answer to this one would mean possibly making two kinds of stuffing altogether, and many a frazzled host or hostess probably wouldn't agree to this solution.

So, here, the host or hostess will need to assess their guest list and determine if there are more guests who like fruit or nuts in their stuffing and those who don't, if they'll mind skipping stuffing altogether. (What is a a host/hostess to do?)

Of course, if you have guests with nut allergies, you'll want to skip the nut recipes altogether.

Cranberry-Pecan Stuffing
Yield: 12 servings


1 cup dried cranberries (5 ounces)
4 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
One 1-pound bag cornbread stuffing mix
One 1-pound bag herb stuffing mix
1/2 cup flat-leaf parsley leaves, chopped
1 cup pecan pieces (4 ounces), toasted
2 large eggs
1 quart chicken broth

Preheat the oven to 350º. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.

Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat.

In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)


Chestnut Stuffing
Yield: 12 servings


1 pound bulk pork sausage
1 onion, chopped
3 ribs celery, finely chopped
2 carrots, finely chopped
2 Granny Smith apples, cored and chopped
One 1-pound bag herb stuffing mix
8 ounces jarred roasted chestnuts, coarsely chopped (about 1 1/3 cups)
1 cup walnut pieces (4 ounces), toasted
2 cups chicken broth
Salt and pepper

Preheat the oven to 350º. In a large, deep skillet over medium-high heat, cook the sausage, breaking it into bits with a wooden spoon, until browned, about 10 minutes. Add the onion, celery, carrots and apples and cook over high heat, stirring frequently, until soft, about 10 minutes.

In a large bowl, combine the stuffing mix with the chestnuts, walnuts and sausage mixture. Add the chicken broth and combine thoroughly. Season to taste with salt and pepper.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)


Apple Chestnut Stuffing
Yield: 8 servings

2 large onions, finely sliced
3 tbsp butter (45 ml)
1/2 cup pitted, quartered prunes (125 ml)
1/4 lb. chestnuts, roasted, peeled and chopped (112 g)
Challah bread (1/2 small loaf, day old), broken into bite sized bits
3 cloves garlic, finely sliced
1/4 cup calvados (or brandy) (60 ml)
1 to 1 ½ cup chicken stock (250 to 375 ml)
3 x Spartan apples, cored, peel on, diced
1 tbsp freshly chopped thyme (15 ml)
1 tbsp freshly chopped sage (15 ml)
1 tsp freshly chopped rosemary (5 ml)
coarse salt and freshly cracked black pepper, to taste
butter, for casserole dish

In a large skillet over high heat, melt butter until just golden brown. Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes. Reduce heat to medium and sauté for a further 5 minutes until onions are very soft. Add the sliced garlic and sauté 2 more minutes. Add Calvados and 1 cup chicken stock. Cook covered, on medium heat, about 10 minutes. Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender. Cool to room temperature.

Preheat oven to 325 degrees F. Butter a casserole dish.

Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.

Transfer to a buttered casserole dish. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
(Recipe by Christine Cushing, Christine Cushing Live.)