November 21st is National Stuffing Day, and just in time for Thanksgiving festivities. Stuffing is only second to chili in the competition for who has the best recipe. With plenty of regional influences on ingredients, stuffing can be a fun culinary experiment. Stuffing can also be freeze dried and easily rehydrated. Just spread a layer on the trays, process, and store in an air tight container. When it’s time to serve, add warm water until the stuffing returns to its original consistency. Freeze dried stuffing is also a delicious addition to recipes when it’s ground into a powder. Use it to punch up the savory flavor of grilled burgers or to sprinkle on mashed or baked potatoes.
Here are some of our favorite stuffing recipes from around the country:
Cornbread Stuffing (South)
Make your favorite cornbread recipe and let it set for up to two days in advance. For the stuffing (called dressing in the south):
1 (14 oz.) bag herbed stuffing
2 sticks unsalted butter
1 large sweet onion, chopped
1 cup celery, chopped
4 -5 cups cups turkey stock
5 large eggs
1 tablespoon dried sage
Preheat the oven to 350 degrees. Combine crumbled cornbread and stuffing ingredients in a large bowl. Melt 1 stick of butter in a skillet and sauté the onion and celery until translucent. Add to the stuffing mixture. Melt the remaining stick of butter and combine with stock, eggs, and sage. Add the cornbread and stuffing mixture and stir. Season with salt and pepper, pour into a greased pan and bake uncovered about 45 minutes.
Apple and Onion Stuffing (North)
Use the recipe above, except substitute bread crumbs for cornbread and add 2 diced apples to the mixture. Some northern recipes also call for 1 pound of seasoned pork sausage added just before baking.
Squash and Sourdough Stuffing (West Coast)
Use the recipe above, except substitute sourdough bread. Instead of apples, add diced squash, orange zest, and parsley.
We hope you enjoy a relaxing and gratitude-filled Thanksgiving with your family and friends. From all of us at Harvest Right, Happy Thanksgiving.
We use raisins, celery, onion, chopped fresh parsley, lots of butter, water, plain bread diced, salt, pepper, Bell’s – have added chestnuts when I can get them, foraging Make up a ton, stuff bird with about 1/3, also cook rest separately, mix before serving. The best!
How large a bag of herbed stuffing? That’s a lot of eggs and butter.
14 oz. bag.