Stuffing

By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style with bread stuffing and accompanied by cranberry sauce, which at this period was more like a sauce than a preserve.

It's hearty and health-helping: Eating mushrooms regularly may help lessen women's breast cancer risk.

The technique: In this recipe, we started with purchased rosemary-olive bread, a single ingredient that's packed with flavor. Fennel, Speck, and raisins round out this super stuffing.
The payoff: There's lots of cooking to be done on Thanksgiving, so why not save yourself some work? Speck—lightly smoked, cured pork—adds a rich flavor to the stuffing.

The technique: Who says stuffing has to be made with bread? Rice-based dressings are a good way to mix up the Thanksgiving lineup. Keep in mind that wild rice from different sources cooks at different rates. Check the package to get an idea of how long the wild rice should cook. The goal is tender rice that still retains its structure.
The payoff: The nutty, hearty texture of wild rice is fantastic with the turkey and all the trimmings. Plus, it's an indigenous American ingredient. A mix of wild rice and white rice is amped up with Middle Eastern flavors in this satisfying stuffing.

The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing. < The payoff: Masa adds a natural sweetness to the cornbread. Timing note: The cornbread needs to be baked at least one day ahead.

The technique: Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks.
The payoff: Crispy topping and more stuffing (you can fit more in a pan than in the bird).

Instead of oyster dressing or scalloped oysters, try an ethereal bread-crumb pudding packed with plump, perfectly cooked bivalves. Their brininess helps to cut the richness of the custard.

Swapping rye for the usual white bread adds something intriguing to stuffing. There's still that wonderful contrast between the crisp, browned bread on the top and the soft pieces moistened with stock or broth below, but there is an undercurrent of warm, almost spicy sweetness. As with all stuffings, the better the bread you use, the better the final dish will be, so buy a good bakery loaf.

For best results, be sure to use artisanal sourdough bread.

Pair with the Clementine-Salted Turkey with Redeye Gravy .

Red peppers and fennel add sweetness and color to this southern-style stuffing.

A fun twist on tradition— cornbread stuffing molded into muffins.

Add broth 1/4 cup at a time, stirring, to avoid sogginess.

You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves. Broad chunks of baguette, golden and crisp on top, soak up turkey stock and buttery juices from the sautéed onions and celery.

What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it’s that good.

Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.