Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs
Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes
Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing
Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing
Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing
Thanksgiving Stuffing Balls
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Our Very Own Stuffing Smackdown
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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_103942":{"type":"posts","id":"bayareabites_103942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103942","score":null,"sort":[1448295864000]},"guestAuthors":[],"slug":"a-classic-thanksgiving-menu-with-tasteful-twists","title":"A Classic Thanksgiving Menu with Tasteful Twists","publishDate":1448295864,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing.","status":"publish","parent":0,"modified":1571961991,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":467},"headData":{"title":"A Classic Thanksgiving Menu with Tasteful Twists | KQED","description":"Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Classic Thanksgiving Menu with Tasteful Twists","datePublished":"2015-11-23T16:24:24.000Z","dateModified":"2019-10-25T00:06:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103942 http://ww2.kqed.org/bayareabites/?p=103942","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/23/a-classic-thanksgiving-menu-with-tasteful-twists/","disqusTitle":"A Classic Thanksgiving Menu with Tasteful Twists","path":"/bayareabites/103942/a-classic-thanksgiving-menu-with-tasteful-twists","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103942/a-classic-thanksgiving-menu-with-tasteful-twists","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2898","bayareabites_9904","bayareabites_2996","bayareabites_15072","bayareabites_15071","bayareabites_1587","bayareabites_15032","bayareabites_13923","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_103674","label":"bayareabites_15012"},"bayareabites_102919":{"type":"posts","id":"bayareabites_102919","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102919","score":null,"sort":[1447171259000]},"guestAuthors":[],"slug":"homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs","title":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs","publishDate":1447171259,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.","status":"publish","parent":0,"modified":1571962241,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":671},"headData":{"title":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs | KQED","description":"Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs","datePublished":"2015-11-10T16:00:59.000Z","dateModified":"2019-10-25T00:10:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102919 http://ww2.kqed.org/bayareabites/?p=102919","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/","disqusTitle":"Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102919/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102919/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_3059","bayareabites_1587","bayareabites_530","bayareabites_2962","bayareabites_543","bayareabites_15031","bayareabites_12689"],"featImg":"bayareabites_103253","label":"source_bayareabites_102919"},"bayareabites_89624":{"type":"posts","id":"bayareabites_89624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89624","score":null,"sort":[1416069018000]},"guestAuthors":[],"slug":"bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes","title":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes","publishDate":1416069018,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!","status":"publish","parent":0,"modified":1571963123,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":470},"headData":{"title":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes | KQED","description":"This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes","datePublished":"2014-11-15T16:30:18.000Z","dateModified":"2019-10-25T00:25:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89624 http://blogs.kqed.org/bayareabites/?p=89624","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/15/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes/","disqusTitle":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes","path":"/bayareabites/89624/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89624/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9926","bayareabites_1587","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_103682","label":"bayareabites_15012"},"bayareabites_89594":{"type":"posts","id":"bayareabites_89594","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89594","score":null,"sort":[1415808952000]},"guestAuthors":[],"slug":"decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing","title":"Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing","publishDate":1415808952,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I made this and a similar \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\" target=\"_blank\" rel=\"noopener\">cornbread stuffing\u003c/a> (which contained wheat flour), placed them side by side, and invited folks to compare, no one could tell the difference! Rich and moist, crisp-crunchy on the outside, and full of flavor, this stuffing will probably cause you to you hoard your leftovers.\u003c/p>\n\u003cp>I highly recommend making your own cornbread for this stuffing, as there are plenty of not-so-great boxed gluten-free mixes out there, so it’s hard to know what you are going to end up with. And even better, now you have a great go-to cornbread recipe next time you cook up a big pot of chili. Yum!\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups fine cornmeal (gluten-free)\u003c/li>\n\u003cli>3/4 cup brown or white rice flour\u003c/li>\n\u003cli>1/4 cup plus 2 tbsp tapioca starch\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed gluten-free cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, rice flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89868,89875,89885\"]\u003c/p>\n\u003cfigure id=\"attachment_89874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\">\u003cimg class=\"size-full wp-image-89874\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\" alt=\"Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\">\u003cimg class=\"size-full wp-image-89878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\" alt=\"When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile, in a large sauté pan, melt 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89873,89870,89871\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89869,89867,89883\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89881\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\">\u003cimg class=\"size-full wp-image-89881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\" alt=\"The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.","status":"publish","parent":0,"modified":1571963189,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":721},"headData":{"title":"Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing | KQED","description":"Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing","datePublished":"2014-11-12T16:15:52.000Z","dateModified":"2019-10-25T00:26:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89594 http://blogs.kqed.org/bayareabites/?p=89594","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/","disqusTitle":"Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing","path":"/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I made this and a similar \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\" target=\"_blank\" rel=\"noopener\">cornbread stuffing\u003c/a> (which contained wheat flour), placed them side by side, and invited folks to compare, no one could tell the difference! Rich and moist, crisp-crunchy on the outside, and full of flavor, this stuffing will probably cause you to you hoard your leftovers.\u003c/p>\n\u003cp>I highly recommend making your own cornbread for this stuffing, as there are plenty of not-so-great boxed gluten-free mixes out there, so it’s hard to know what you are going to end up with. And even better, now you have a great go-to cornbread recipe next time you cook up a big pot of chili. Yum!\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups fine cornmeal (gluten-free)\u003c/li>\n\u003cli>3/4 cup brown or white rice flour\u003c/li>\n\u003cli>1/4 cup plus 2 tbsp tapioca starch\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed gluten-free cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, rice flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89868,89875,89885","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\">\u003cimg class=\"size-full wp-image-89874\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\" alt=\"Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\">\u003cimg class=\"size-full wp-image-89878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\" alt=\"When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile, in a large sauté pan, melt 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89873,89870,89871","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89869,89867,89883","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89881\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\">\u003cimg class=\"size-full wp-image-89881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\" alt=\"The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1245","bayareabites_12550","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3059","bayareabites_138","bayareabites_1587","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_89836","label":"bayareabites_15012"},"bayareabites_89574":{"type":"posts","id":"bayareabites_89574","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89574","score":null,"sort":[1415808035000]},"guestAuthors":[],"slug":"sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing","title":"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing","publishDate":1415808035,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a traditionalist when it comes to Thanksgiving. I live for the classic dishes: turkey, gravy, cranberry sauce, and stuffing/dressing. Without those 4 dishes, it’s simply not Thanksgiving. I tend to make the same dishes year in and year out, but every so often I like to switch it up. I generally opt for the standard \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">bread-onion-celery-sage stuffing\u003c/a>, pimped up with some roasted chestnuts and maybe sautéed leeks. But this year, since I decided to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">BBQ my turkey\u003c/a>, I thought I’d find a more Southern-style, yet classic stuffing.\u003c/p>\n\u003cp>Sweet and salty, this cornbread stuffing is a colorful addition to your Thanksgiving table. Long ago I stopped stuffing my bird, and I don’t recommend it (mainly because you would have to greatly overcook the bird to get the stuffing to a safe temperature to avoid food poisoning). I prefer to bake my stuffing (in which case it’s really called “dressing” but I still call it stuffing) in a generously buttered baking dish so that the edges and top get browned and crisp, and the interior stays moist and succulent.\u003c/p>\n\u003cp>The amount of sweetness truly depends on the cornbread you use for this, so if you prefer a more salty-savory stuffing, by all means make (or buy) a less sweet cornbread.\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups fine cornmeal\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89868,89875,89900,89885\"]\u003c/p>\n\u003cfigure id=\"attachment_89884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\">\u003cimg class=\"size-full wp-image-89884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\" alt=\" Remove the cornbread from the oven and let it cool in the pan on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the cornbread from the oven and let it cool in the pan on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\">\u003cimg class=\"size-full wp-image-89902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\" alt=\"Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large sauté pan, melt the 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89904,89903\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89898,89978,89895\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\">\u003cimg class=\"size-full wp-image-89980\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\" alt=\"Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.","status":"publish","parent":0,"modified":1571963205,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":809},"headData":{"title":"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing | KQED","description":"If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing","datePublished":"2014-11-12T16:00:35.000Z","dateModified":"2019-10-25T00:26:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89574 http://blogs.kqed.org/bayareabites/?p=89574","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/","disqusTitle":"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing","path":"/bayareabites/89574/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a traditionalist when it comes to Thanksgiving. I live for the classic dishes: turkey, gravy, cranberry sauce, and stuffing/dressing. Without those 4 dishes, it’s simply not Thanksgiving. I tend to make the same dishes year in and year out, but every so often I like to switch it up. I generally opt for the standard \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">bread-onion-celery-sage stuffing\u003c/a>, pimped up with some roasted chestnuts and maybe sautéed leeks. But this year, since I decided to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">BBQ my turkey\u003c/a>, I thought I’d find a more Southern-style, yet classic stuffing.\u003c/p>\n\u003cp>Sweet and salty, this cornbread stuffing is a colorful addition to your Thanksgiving table. Long ago I stopped stuffing my bird, and I don’t recommend it (mainly because you would have to greatly overcook the bird to get the stuffing to a safe temperature to avoid food poisoning). I prefer to bake my stuffing (in which case it’s really called “dressing” but I still call it stuffing) in a generously buttered baking dish so that the edges and top get browned and crisp, and the interior stays moist and succulent.\u003c/p>\n\u003cp>The amount of sweetness truly depends on the cornbread you use for this, so if you prefer a more salty-savory stuffing, by all means make (or buy) a less sweet cornbread.\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups fine cornmeal\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89868,89875,89900,89885","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\">\u003cimg class=\"size-full wp-image-89884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\" alt=\" Remove the cornbread from the oven and let it cool in the pan on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the cornbread from the oven and let it cool in the pan on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\">\u003cimg class=\"size-full wp-image-89902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\" alt=\"Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large sauté pan, melt the 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89904,89903","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89898,89978,89895","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\">\u003cimg class=\"size-full wp-image-89980\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\" alt=\"Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89574/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_13917","bayareabites_13918","bayareabites_3059","bayareabites_1587","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_89984","label":"bayareabites"},"bayareabites_73926":{"type":"posts","id":"bayareabites_73926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73926","score":null,"sort":[1385230125000]},"guestAuthors":[],"slug":"thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing","title":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing","publishDate":1385230125,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225\"]\u003c/p>\n\n","blocks":[],"excerpt":"Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.","status":"publish","parent":0,"modified":1571963407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":616},"headData":{"title":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing | KQED","description":"Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing","datePublished":"2013-11-23T18:08:45.000Z","dateModified":"2019-10-25T00:30:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73926 http://blogs.kqed.org/bayareabites/?p=73926","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/","disqusTitle":"Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing","path":"/bayareabites/73926/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73926/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851"],"tags":["bayareabites_12690","bayareabites_1597","bayareabites_3059","bayareabites_1587","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74226","label":"bayareabites_15012"},"bayareabites_51091":{"type":"posts","id":"bayareabites_51091","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51091","score":null,"sort":[1353003658000]},"guestAuthors":[],"slug":"thanksgiving-stuffing-balls","title":"Thanksgiving Stuffing Balls","publishDate":1353003658,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"This recipe for Sausage, Sage, Pecan, Cornbread Stuffing Balls ensures optimal crunchy to moist stuffing ratio.","status":"publish","parent":0,"modified":1571963701,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":727},"headData":{"title":"Thanksgiving Stuffing Balls | KQED","description":"This recipe for Sausage, Sage, Pecan, Cornbread Stuffing Balls ensures optimal crunchy to moist stuffing ratio.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Stuffing Balls","datePublished":"2012-11-15T18:20:58.000Z","dateModified":"2019-10-25T00:35:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51091 http://blogs.kqed.org/bayareabites/?p=51091","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/15/thanksgiving-stuffing-balls/","disqusTitle":"Thanksgiving Stuffing Balls","path":"/bayareabites/51091/thanksgiving-stuffing-balls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51091/thanksgiving-stuffing-balls","authors":["5037"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1587","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_51389","label":"bayareabites"},"bayareabites_35437":{"type":"posts","id":"bayareabites_35437","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35437","score":null,"sort":[1321977611000]},"guestAuthors":[],"slug":"13-ways-of-looking-at-a-brussels-sprout","title":"13 Ways of Looking at a Brussels Sprout","publishDate":1321977611,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens). ","status":"publish","parent":0,"modified":1550268748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":776},"headData":{"title":"13 Ways of Looking at a Brussels Sprout | KQED","description":"13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"13 Ways of Looking at a Brussels Sprout","datePublished":"2011-11-22T16:00:11.000Z","dateModified":"2019-02-15T22:12:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35437 http://blogs.kqed.org/bayareabites/?p=35437","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/22/13-ways-of-looking-at-a-brussels-sprout/","disqusTitle":"13 Ways of Looking at a Brussels Sprout","path":"/bayareabites/35437/13-ways-of-looking-at-a-brussels-sprout","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35437/13-ways-of-looking-at-a-brussels-sprout","authors":["5038"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1874","bayareabites_2407","bayareabites_2554","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9910","bayareabites_2898","bayareabites_16286","bayareabites_538","bayareabites_145","bayareabites_1587","bayareabites_9909"],"featImg":"bayareabites_35763","label":"bayareabites_15012"},"bayareabites_8614":{"type":"posts","id":"bayareabites_8614","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8614","score":null,"sort":[1259602074000]},"guestAuthors":[],"slug":"our-very-own-stuffing-smackdown","title":"Our Very Own Stuffing Smackdown","publishDate":1259602074,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n","blocks":[],"excerpt":"This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. ","status":"publish","parent":0,"modified":1259602074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1503},"headData":{"title":"Our Very Own Stuffing Smackdown | KQED","description":"This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a "Stuffing Smackdown." Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Our Very Own Stuffing Smackdown","datePublished":"2009-11-30T17:27:54.000Z","dateModified":"2009-11-30T17:27:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8614 http://blogs.kqed.org/bayareabites/?p=8614","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/30/our-very-own-stuffing-smackdown/","disqusTitle":"Our Very Own Stuffing Smackdown","path":"/bayareabites/8614/our-very-own-stuffing-smackdown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8614/our-very-own-stuffing-smackdown","authors":["5072"],"categories":["bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3059","bayareabites_1587","bayareabites_530","bayareabites_543"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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