Ok, so it’s a little late to post a stuffing recipe. But by the time Thanksgiving rolls around again, I will have forgotten how I made my fabulous dressing-that-tastes-like-stuffing, so I figured I might as well write about it now.
Stuffing vs. Dressing: it’s a classic Thanksgiving argument. If you stuff the turkey, it will take longer to cook, and the meat will be a bit dry. But many people, including me, think stuffing is the most important part of the Thanksgiving meal. Who cares if the turkey is dry, as long as the stuffing is moist? Dressing, which has the same ingredients as stuffing but is cooked outside of the turkey, generally just can’t compare.
Unfortunately, Jon is responsible for cooking the Thanksgiving turkey, and he simply refuses to stuff. So I have had to do my best — and according to our eaters, I have done a pretty good job. There are three key ingredients: drippings, drippings, and drippings. I usually roast a chicken or some turkey legs earlier in the week, to create some drippings I can save for the dressing. (This is optional.) I also fry a package of bacon, to create bacon drippings. Then, I save the last half hour of cooking for after the turkey is done. This allows me to add a lot more turkey drippings — and it makes sure the dressing is hot and fresh for the Thanksgiving meal.
This recipe makes enough for two 9×12 pans — it should serve eight, with an equal amount left over for the next day!
Here are the ingredients:
1.5 loaves french bread
1 package bacon
2 large onions
A lot of garlic — a whole head of it would work
6-8 ribs celery
2 carrots
4 half-pound jars of cooked chestnuts
1 pound mushrooms (I like cremini)
Rosemary, sage, and thyme — just one is fine, and so is using all three
Lots of salt and pepper
1 quart stock
Turkey legs or wings if you want to create extra drippings
I usually start the dressing on Wednesday, because oven space is precious on Thursday morning.
1. If you want, roast a couple turkey legs, some turkey wings, or even a chicken a couple days before Thanksgiving. Drain the drippings and set aside in a tupperware, then remove it from the fridge when you start preparing the dressing on Wednesday.
2. Cut the bread into bite-sized chunks. If you want, you can cut the bread the day before and leave it out to get a bit stale. Either way, you’ll have to toast the pieces in the oven, at 325 degrees, for about 20 minutes. Make sure to check it to make sure the bread doesn’t burn. I usually cut the bread into 3/4 inch pieces, but that means there are still identifiable bread chunks in the finished dressing — they don’t completely dissolve into the mixture. You may want to use smaller pieces, or crush the bread chunks once they are toasted. Then spread the bread chunks or crumbs into two buttered 9×12 baking pans.
3. Roughly chop the celery, carrots, onion, garlic, and herbs, then put it all in a food processor to chop it much more finely. I use a mini-prep, which works well, but I usually have to do several batches.
4. Roughly chop the mushrooms and chestnuts.
5. Fry a package of bacon in a large, heavy pot — ideally, a dutch oven. Remove it with a slotted spoon, leaving the drippings. Eat half of the cooked bacon as a snack, and chop the rest roughly to add to the dressing. Or, eat all of it as a snack. Or, save all of it to add to the dressing.
6. When you remove the bacon, keep the burner on. Add the chopped vegetable and herb mixture, a liberal amount of pepper, and a lot of salt (start with a couple teaspoons, but you will probably have to add at least a tablespoon in total). Stir well, and cook until the vegetables soften — about 8-10 minutes. Add the mushrooms and chestnuts and saute for another 10-12 minutes or so. Taste it, and add more salt and pepper if necessary. It should already taste like stuffing. Keep in mind that the bread will absorb some of the saltiness.
7. If you have any leftover turkey drippings to add, pour them in now, let them melt a bit, and then mix them in. Add the bacon bits.
8. Mix the vegetable mixture with the bread crumbs, and add two cups stock to each pan. Cover with tin foil, and bake at 325 degrees for one hour.
9. The next day, after you remove the turkey from the oven, use a baster to remove drippings and add them to the two dressing pans. Basically, take as much of the drippings as you can without sacrificing the gravy. Mix the new drippings in well, then place the uncovered pans in the oven for another 30 minutes.
10. Graciously receive praise.
In terms of delicious frugality, I think you should write about the virtues of roasting turkey legs for dinner – cheap, juicy, delicious and a good amount of drippings.