Classic, cornbread, gluten-free and vegetarian — WE HAVE IT ALL.
Everyone knows the most magical part of Thanksgiving is the stuffing.
It’s basically bread soaked in butter, so if you somehow think that’s not magical please sit down.
But stuffing is not a one-size-fits-all kind of dish — most people have a preferred type. So we created recipes for the four most important kinds of stuffing in the Thanksgiving universe.
And if you know these 5 RULES, your stuffing will be the most delicious thing on the table.
1. CHOOSE GOOD BREAD
Remember, stuffing is almost all bread. So pick the nice stuff. Most kinds will do– a crusty country loaf, pullman, sourdough, ciabatta, whole wheat, even rye. Hell, if you’re feeling fancy, that seedy loaf you’ve been eyeing will certainly make for a fine stuffing.
2. USE LOTS OF FAT
Fat = flavor (duh), and what better fat to use than the king of fats: butter. Sure, you can add a little bacon fat or olive oil, but our friend butter should be the star. LET THE BUTTER SHINE.
3. SALT AND PEPPER ARE SO IMPORTANT
Because bread isn’t seasoned, and stuffing is mostly bread, it’s important that you salt and pepper eeeeevvvveerrryyythhhhiinnggg. Like, your vegetables, your egg mixture and then the whole thing right before you put it in the baking dish.
4. USE ENOUGH STOCK
You want the bread to be throughly soaked so that it won’t dry out as it bakes, which is why it’s so important to use enough stock (or broth).
5. BAKE IT LONG ENOUGH
Baking the stuffing for the proper amount of time will take it from soggy, wet bread to light, fluffy clouds of wonderfully savory, seasoned, buttery bread. Removing the foil to crisp and brown the top is a non-negotiable stage and arguably the most important thing you will do all year*. This is how all the crispy bits come to be (think: croutons) and this makes everyone happy and with out them, Thanksgiving is ruined**.
*maybe not true
**also probably not true
Now that you know rules, we’ve got your CLASSIC, your CORNBREAD, your VEGETARIAN, and your GLUTEN-FREE stuffings, right this way.
If you think Thanksgiving is all about tradition, you’ll probably want THE CLASSIC one.
This is the ultimate, old-school classic stuffing. If it ain’t broke, don’t fix it, etc.
The reason to make this one? Well, it’s fucking delicious, but aside from that, it’ll go with everything on your table and it won’t freak anyone out. It’s made from simple ingredients like celery, onions and sage. All the hits! This is the one you might remember from a box, except it’s uh…not from a box.
Or, you might be craving THE CORNBREAD one.
Cornbread stuffing is kind of a Southern thing. This one toes the line between sweet and savory, filled with delicious ingredients like butter AND bacon, apples, onions and pecans.
If you’re into sticky, salty-sweet things, this is the stuffing for you. Did I mention that it gets drizzled with honey at the end? IT DOES.
If you don’t eat meat or just want more kale in your life, you’ll want THE VEGETARIAN one.
Whether or not you are vegetarian, this is the kind of fancy stuffing that gives you the chance to use that seedy bread that comes from some local bakery. And to stuff it full of fancy vegetables like kale and fennel.
Okay, and while yes, it *is* vegetarian, and yes it *does* contain ONE BUNCH OF KALE, the real reason to make this one is cheese. Cheddar and Parmesan: lots of it.
If you love stuffing but don’t eat gluten (or meat, or dairy) then we have the THE EVERYTHING-FREE one.
Free of everything but DELICIOUSNESS. Thanks, I’ll be here all night.
This doesn’t contain gluten, dairy, or meat, but it’s not diet stuffing. It’s got enough olive oil to drown a small animal, plus wild rice, dried cherries, squash and mushrooms.