Global Gourmet’s DIY Stuffing: Free-Form and Fabulous
Thanksgiving dinner is all about the dressing (or stuffing, if you prefer).
Of course, there’s much more to the all-American menu, but aside from the turkey, dressing is arguably the dish that really screams Thanksgiving. In fact, I’ve been to many a turkey-free vegetarian Thanksgiving, but I’ve never been to a dinner that didn’t serve dressing.
The best thing about making dressing is that you don’t need a recipe. Ditch the measuring cups and go free-form. All dressings deconstruct into the same basic components, so follow these guidelines and get creative.
And if you’re wondering what to serve with the stuffing, GlobalGourmet.com's been serving holiday dinners since 1994, with every tip and recipe you could ever need at our Thanksgiving Headquarters, including a No-Brainer Thanksgiving and The Perfect Turkey Handbook.
Free-Form, Deconstructed Dressing or Stuffing
Dressing is usually a 4 to 1 ratio: 4 parts foundation to 1 part other ingredients. But vary the ratio as you like. I usually make 2 or 3 parts vegetables because I like them. To save time on Thanksgiving Day, cook the stuffing ingredients the night before and refrigerate; bring to room temperature before baking. Allow 3/4 cup stuffing per person, minimum.
Fix the Foundation: Usually dried bread cubes, but cooked pasta, rice and other grains can also form the base. For bread stuffings, cut the bread into 1/2 to 3/4 inch cubes and leave out to dry overnight. Crumble cornbread before leaving to dry.
Add the Embellishments: Goodies that add texture, color, and contrast, such as nuts, diced vegetables, sausage or other meats, dried or fresh fruit. This includes the classic triad of aromatics: sauteed onion, celery, and carrot. Cook raw meats and vegetables before adding.
Season to Taste: Salt and pepper, fresh and dried herbs, spices, citrus zest, hot sauce, soy sauce and other potent flavorings.
Stir in Liquid: Broth, wine, beaten egg, milk or cream, juice, liqueur, and/or water. Use just enough liquid to moisten to mix. The dressing should not be wet or soggy.
Bake to 160: Casserole Method: When baked outside the bird, in a greased casserole or baking dish, dressing can cook at any moderate temperature (around 350 degrees F), as long as it reaches at least 160 degrees F. (use an instant-read thermometer to test). Cover the casserole for the bulk of the cooking, about 45 minutes, then uncover to let the top layer brown and crisp, about 15 minutes. Stuffed Method: Don't stuff the bird in advance. Stuff just before roasting to avoid bacterial growth. Pack loosely in the cavity; the stuffing will expand during cooking. If the bird is done before the stuffing, remove the stuffing to a baking dish and cook until it reaches 160 degrees F. To help the stuffing reach temperature, warm it slightly before packing it in the bird.
Now that the dressing’s done, find more stress-free inspiration for cooking, cooks, and gift-giving at these links:
• Global Gourmet’s Holiday Gift Guide: Tasty and tasteful gifts, from $10 to $100
• Global Gourmet’s Holiday Recipes: Bookmark this page, for year-round celebrations
• Kate’s Global Kitchen: Kate Heyhoe’s monthly tips, news, and recipes
• Great Bar Food at Home: A Food & Wine Best Book of the Year and James Beard Finalist
Happy Holidays!
Check out Kate’s favorite kitchen products in the Kitchen & Home Gift Guide.
Global Gifting Systems on December 09, 2008 at 06:17 PM
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CABAL RMT on February 11, 2011 at 09:49 PM
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