Recipe Wars - Stuffing
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This week on Recipe Wars, our chefs are getting ready for thanksgiving. BC, Adrian, and Lalita are going head to head, testing stuffing recipes by culinary seductress Nigella Lawson, food icons Julia Child and Jacques Pepin, and food network star Aaron Sanchez. Which take on stuffing will our chefs feature on their thanksgiving table, and which isn't giving them much reason to be thankful? Stay tuned to find out!
Want to use one of these stuffings on your Thanksgiving table? Here are the recipes!
Nigella Lawson --
Julia Child/Jacques Pepin --
Aaron Sanchez --
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Sausage Mushroom Dressing | Stuffing | Best Sausage Dressing | Thanksgiving Dressing | Chef Lorious
An option for your Thanksgiving or holiday table, SAUSAGE & MUSHROOM DRESSING (or STUFFING). Savory and full of flavor.
Get full recipe here:
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Cornbread, Sausage & Spinach Stuffing | Price Chopper Cooking How-To
Cornbread, Sausage & Spinach Stuffing
Prep: 30 minutes • Bake: 45 minutes • Serves: 12
Nonstick cooking spray
1 pound Market 32 Sweet Italian Sausage or sausage links, casing removed and crumbled
4 tablespoons unsalted butter
2 medium celery ribs, finely chopped
2 medium onions, finely chopped
3 garlic cloves, minced
10 cups cubed cornbread, toasted (1-inch cubes)
1 bag (5- to 6-ounces) baby spinach
1½ tablespoons chopped fresh sage
1½ tablespoons chopped fresh thyme
1½ teaspoons salt
¾ teaspoon ground black pepper
2 large eggs, beaten
3 cups chicken broth
1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray.
2. In large skillet, cook sausage over medium-high heat 8 minutes or until browned, stirring occasionally; with slotted spoon, transfer to bowl.
3. In same skillet with drippings, melt butter over medium-high heat; add celery and onions. Cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
4. In large bowl, toss bread, cooked sausage, spinach, hot vegetable mixture, sage, thyme, salt and pepper until spinach starts to wilt. Add eggs and broth; toss until combined. Transfer to prepared dish; cover tightly with aluminum foil
5. Bake stuffing 30 minutes; uncover and bake 15 minutes longer or until top is lightly browned.
Chef Tip
To toast cornbread: Spread cornbread on rimmed baking pan; bake at 450° 12 minutes or until toasted, stirring once.
Chestnut Cornbread stuffing
After picking chestnuts on the slopes of Mt. Etna we roasted chestnuts and then prepared this delicious recipe. You can also use jarred steamed chestnuts, but I don’t think it will be as much fun!
For our recipe:
cornbread-stuffing/
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Music Credit: Spanish Italian Passion. Author: Sound Art Music. Music Standard License from: Envato Market, purchased 2021-08-25
Cornbread Stuffing
Looking for a bit of sweet and spicy flavors in your stuffing this Thanksgiving dinner? Then try June's Cornbread Stuffing recipe which includes spicy pork sausage and maple syrup to give you the best of both worlds. You might love it so much that you'll be eternally thankful.
Recipe:
Classic Bread Stuffing
Classic Bread Stuffing
If there is one thing you need to master for Thanksgiving dinner it is a classic bread stuffing.
This recipe is the traditional stuffing recipe but I show you a technique to make it either chewy or crunchy depending on how you want your turkey stuffing to turn out.
By the way, is it turkey stuffing or turkey dressing?
It’s the same thing, but when it’s inside the turkey it’s called stuffing and when it’s not, it’s called dressing.
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RECIPE: Classic Bread Stuffing Recipe
SERVES 8-10
Printable Recipe Here:
Ingredients:
½ cup butter
1 medium onion, finely diced
4 stalks celery, finely diced
1 cup chopped fresh parsley
2 tsp dried summer savoury
Salt (see note, below)
12 to 14 cups bread crumbs and cubes
1 cup or more turkey drippings or turkey or chicken stock
Instructions:
1. Melt the butter in a very large, wide frying pan over medium. Add onions and celery and cook slowly, stirring occasionally, until vegetables are completely tender. Remove the heat and stir in the parsley and savoury. Combine with the bread in a giant mixing bowl. Does it need salt? See below.
2. Stir gently but thoroughly. Transfer to a greased 9 x 13-in baking dish (or similar). At this point, you can stop and wait until the turkey is out of the oven.
3. Drizzle the drippings over the dressing. Cover tightly with foil and bake at 325F for 30 min. Remove the foil and bake for another 5 to 20 minutes or until it’s as crispy on top as you like.
TIP: Salt is tricky here. If you use salted butter and store-bought bread and broth, you might not need any. If you use homemade everything, you might need lots. Taste a little bit before baking and decide for yourself.
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Crispy Brussels Sprouts with Bacon:
How to Dry-Brine a Turkey (full episode):
How to Dry-Brine a Turkey (quickie):
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