"Happy Fall"
September, October, November? Don’t you sometimes feel time flies? This year I wanted to make stuffing not a last minute and one-time affair - just a few days before Thanksgiving or Christmas. Stuffing is available and delicious all year round you do not need to have turkey, duck or goose to stuff. Stuffed fish like sea bass, snapper or even a whole salmon may be great stuffing companions as well as vegetables such as peppers, eggplants, and zucchini just about any time of the year.
hearty, satisfying stuffing
Many different ingredients can be on the shopping list for stuffing but my favorite baseline ingredient is whole wheat or multigrain bread croutons. In general, bread is an ideal ingredient because it will absorb the cooking liquid from the subject to be cooked. This cooking liquid makes the filling tasty and moist and gives it much character. Also it’s a huge plus that the stuffing gives structure to the cooked items so they won’t cave in or fall apart so easily since the cooking process weakens the structure.
Starchy bases for stuffing
Besides my favorite whole grain bread, brioche and sourdough are tried and proven successes that hold up well and are good alternatives. Brioche will be soft and rich versus the latter which will be hearty and dense in a good way, with a pleasant sourdough tang. Cornbread is tasty but it can get soggy at times so it’s a good idea to substitute 1/3 of the corn bread weight for a non-soggy stuffing. A trick for a successful stuffing is to let the bread air dry for about six hours, spread out on a sheet pan, or give it a quick toast in the oven so it gets a dry and crispy texture. This will help to absorb more of that cooking liquid. Some other ideas for starchy bases include ancient grains and seeds such as quinoa, faro or brown rice.
Chefs Tip: Add pretzel nuggets, pop-corn to the stuffing to provide a nice crunch and a salty kick.
Vegetables for stuffing Celery, onions and garlic are a must have ingredients in the stuffing. In addition, carrots, parsnips, squash, peppers or turnips can be added for a seasonal flair and even fruits such as apples or pears are good for adding a sweet note or their dried versions. Dried cranberries, raisins, currants and dates can take the stuffing to an “haut” level of fanciness. The sweetness of such fruits strengthens and elevates the roasted flavor of the items that surround it. Vegetables or fruits should be cut into 1-inch cubes and then cooked on a medium heat setting until soft with a little vegetable oil and seasoned with salt and pepper. This way you can be assured it has the best flavor.
Add fragrance with spices In the fall, add cinnamon and nutmeg to compliment the season. Also try ground fennel seeds and coriander, which provides a terrific addition to stuffing for fish or shrimp.
Herbs make the difference Thanksgiving begs for sage in stuffing. For December holidays, rosemary is a good fit because it suits hearty, rich dishes such as duck or goose. For seafood, tarragon, dill and chervil are great compliments. For all round herbs that suit just about any dish, thyme and parsley are ideal and add a savory note and lots of flavor.
Last but not least In order to tie all stuffing ingredients together, I suggest some milk and eggs to bind the stuffing. It makes the stuffing compact and spoon-able without falling all over the plate. If you prefer a sliceable texture add an extra egg.
General Basic Stuffing
(stuffing for for one 18-pound turkey or baked in a oven-proof dish)
16 cups bread, diced into
1-inch cubes
3 stalks green celery
1 onion
5 cloves garlic
1 apple such as Granny Smith
¼ cup vegetable oil
2 teaspoons sea salt
15 grindings black pepper from the mill
2 tablespoons parsley, chopped
2 teaspoons thyme leaves, chopped
2 teaspoons sage, chopped
1 cup dried fruit such as cranberries, raisins
3 eggs
2 cups whole milk
1. Spread the bread cubes in a single layer on a sheet pan and toast for 15 minutes at 350F. Transfer toasted breadcrumbs into a large bowl.
2. Peel onion and garlic. Chop them including celery into small 1/2-cubes. In a skillet on medium heat setting, heat vegetable oil then add the chopped vegetables. Season with salt and pepper and cook for 25 minutes stirring every 5 minutes to prevent scorching.
3. Add the vegetables to the bread.
4. Mix milk, eggs, dried fruits and herbs in a bowl and sprinkle over the bread. Toss with a table fork gently, careful not to make a mush out of the mixture.
5. Transfer the mixture into a shallow oven-proof pan and bake in the pre-heated oven for 30 minutes.
Chef’s Note: Adding roasted crumbled sausage (throw out the casing) will make your guests thrilled. Give it a try and let me know.
