Stuffing is underrated, except on holidays



Stuffing is underrated, except on holidays, when the dish is barely featured at a gathering meal all year round.

Stuffing is as important as green beans or corn. To elevate a meat, chicken, pork or fish dish, stuffing may be your answer. As Thanksgiving approaches, I am inclined to present three stuffing recipes that you might not have considered serving at your family table.


I like to stuff any time of the year. Enjoy these recipes, but don’t be afraid to be innovative and change up the flavor levels, if you wish.

And with that, I couldn’t agree more!

Jacqueline Iannazzo-Corser is a staff writer for The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at Arthur Lesow Community Center, and assistant professor of culinary arts at Monroe County Community College. She can be contacted at [email protected]

Cranberry Muffin Stuffing

Makes 12 muffins


  • ½ cup cranberries
  • ½ cup low sodium vegetable broth
  • 6 cups bread cubes
  • 2 eggs, lightly beaten
  • 6 celery ribs, sliced
  • 1 yellow onion, finely diced
  • Salt and pepper to taste
  • 1 tbsp. olive oil
  • 1 C. sugar
  • ½ tsp. thyme
  • 1 tbsp. sage


  • Cut 6 slices of white bread into 1/2 inch pieces and place the cubes on a baking sheet lined with parchment paper.
  • Bake at 375 degrees for 8-10 minutes, then rest and place in a large bowl.
  • In a medium skillet, heat 1 tablespoon olive oil over low to medium heat.
  • Add the diced onions and celery and sauté for 2-3 minutes.
  • Transfer the mixture to the large mixing bowl with the bread.
  • Line the baking sheet again with clean parchment paper – add the cranberries.
  • Bake the cranberries for 15 minutes until they crack open, then remove and let cool.
  • Put 1/2 cup of butter in a small frying pan over low heat. Once the butter has melted and is foaming and browning, stirring continuously, remove from the heat.
  • Allow the butter to cool for a minute then add the sage and thyme, stirring so that the herbs are completely coated, let sit for about 5 minutes. Add salt and pepper to taste.
  • Transfer the cranberries to a small bowl.
  • Toss with 1 teaspoon sugar until coated.
  • Fold the mixtures together and transfer to a muffin tin.
  • Fill prepared muffin tins with mixture. Be sure to wrap the mixture in it so the muffins stay together at the base. If you don’t, they’ll fall apart when you remove them from the pan.
  • Bake the muffins for about 20 minutes, until the top is golden brown.
  • Remove and let cool.

Note: I double or triple this recipe to stuff a chicken, Cornish hen or turkey.


Slow cooker stuffing

16 servings


  • 1 1/3 cup butter, unsalted
  • 2 2/3 cups chopped white onions
  • 2 cups thinly sliced ​​celery
  • 16 ounces unseasoned dried bread cubes, store bought or homemade
  • 2/3 cup chopped parsley
  • 2 2/3 tsp. sage, fresh or bottled
  • 1 1/3 tsp. rosemary, fresh or bottled
  • 1 1/3 tsp. thyme, fresh or bottled
  • 1 1/3 cup dried cranberries
  • 2 2/3 cups chicken broth
  • 3 large eggs
  • 1 2/3 teaspoons of salt
  • 2/3 or less teaspoon crushed red pepper (optional)


  • Place the butter in a large skillet and set over low to medium heat.
  • When the butter melts, add the chopped onions and celery. Sauté until tender. Place on paper towel to drain off excess grease.
  • Chop all the herbs or use them in a bottle.
  • Mix chicken broth and eggs together.
  • Pour the dried bread cubes into a large slow cooker.
  • Add the onions and celery on top of the dried bread cubes.
  • Add herbs, cranberries, salt and crushed red pepper.
  • Pour the broth and egg mixture on top.
  • Toss gently to coat.
  • Cover the slow cooker and turn it on low for 4 to 6 hours.
  • If the mixture seems a bit dry, add more chicken broth as needed.


Stuffing with raisins and apples

Makes 12-14 servings


  • ¼ cup butter
  • 1 cup white or yellow onions
  • 1 cup celery
  • 3 cups chopped apples, Golden Delicious or Granny Smith
  • 2 teaspoons rubbed sage
  • Salt and pepper to taste
  • 16 oz. seasoned cornbread stuffing
  • 1 cup golden raisins or mixed colors
  • 1 cup chopped toasted pecans
  • 3 cups chicken broth (from a 32 oz carton)
  • 2 eggs, beaten


  • Heat the oven to 325 degrees.
  • Spray a 13×9-inch glass baking dish with cooking spray.
  • In a skillet, melt the butter over medium-high heat.
  • Cook the onion and celery in the butter for about 8 minutes, stirring as needed.
  • Add the apples, then cook until tender.
  • Stir in sage, salt and pepper, then remove from heat.
  • In a large bowl, combine the stuffing, raisins, toasted pecans and onion mixture.
  • Add the broth and the eggs, then mix and put in a baking dish.
  • Bake uncovered for 50 to 60 minutes or until golden brown.

Note: Ground sage is made by grinding the whole leaf into a fine powder, while rubbed sage is made by rubbing dried whole sage leaves to create a light, fluffy mixture. For the chopped pecans, preheat the oven to 350 degrees. Place the nuts on a baking sheet. Bake for about 8 minutes, until golden brown.

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