Stuffing is arguably one of the anticipated dishes of Thanksgiving dinner. But, cooking for a crowd with food sensitivities, allergies and preferences can make it difficult.
We’ve broken it down for you so follow the steps and you’ll have a delicious meal, guaranteed.
Simply pick one (or several) items from each category at bake at 375 degrees, covered for 20-30 minutes in a casserole dish. Uncover and bake until golden brown. Or, stuff turkey and bake.
Start with your base (pick one):
- Day old bread (cubed)
- Corn bread (cubed, careful it will be crumbly)
- Wild Rice (cooked)
- Gluten Free Bread (pre-cubed is a must)
Veggies (pick lots):
- Onions or leeks
- Squash (cubed or shredded)
Spices (1 tablespoon each, more if you’re looking for an extra herby taste):
- Fresh Thyme
- Fresh Parsley
- Fresh Sage
The “glue” (optional, but it won’t be as “sticky”):
- 2-3 eggs (or an egg substitute, not necessary when using rice)
Liquid (2-3 cups):
- Low Sodium Chicken Broth (adds extra herb flavors)
- Mushroom Broth (great for mushroom stuffings, wouldn’t go well with cornbread)
- Chicken Stock (no salt added, no herbs added)
- Vegetable Stock (no salt added, no herbs added & veggie friendly)
- Nuts (protein punch for veggie friendly options)
- Cranberries, apples or pears (sweet additions)
- Salt (to taste)
- Sausage or veggie substitute
- Cheese (top when baking in the casserole dish until it’s bubbly)
We’ve followed the chart and created these two in our own kitchen.
- Extra herby = Day old bread + mushrooms + onions + spices + eggs + chicken stock + cheese
- Wild Rice Stuffing = wild rice + celery + onions + carrots + spices + mushroom broth + cranberries
What’s in your Thanksgiving stuffing recipe? Are we missing any delicious ideas?