It’s Back – The Stuffing Everyone Loves!

The Stuffing Everyone Loves Recipe

The Stuffing Everyone Loves!

It’s been 5 years since I’ve shared The Stuffing Everyone Loves recipe. So for 2016, it’s back!

What makes this recipe different from the familiar mushroom sage dressing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like you remember, only better. And everyone loves it.

Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A homemade rich-flavored giblet stock, eliminates the need to cook the stuffing inside the turkey, while retaining that classic turkey flavor.

A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Cooking the stuffing in a shallow baking dish allows for the desirable contrast of buttery toasty bread atop a moist stuffing beneath. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.

And with no “surprise” ingredients (oysters, nuts, fruit, chestnuts) it simply appeals to everyone…and exceeds expectations.

The Stuffing Everyone Loves Recipe

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The Stuffing Everyone Loves

classic stuffing
♡ The Stuffing Everyone Loves ♡

Is stuffing the overwhelming favorite Thanksgiving dish? According to the Foodbuzz Poll it is. I had no intention of posting my unfancy traditional stuffing recipe until I saw the poll results tweeted yesterday. If stuffing is indeed the jewel of the holiday buffet, we certainly can’t keep “The Stuffing Everyone Loves” recipe to ourselves…

What makes this stuffing different than the ubiquitous mushroom sage stuffing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like mom’s, only better. And everyone loves it. Ciabatta, lots of fresh parsley and butter-fried sage, fresh-made rich flavored giblet stock, a higher vegetable to bread ratio, lots of crispy crust, plenty of butter, no “surprise” ingredients – it simply exceeds expectations.

Continue reading “The Stuffing Everyone Loves”

Stuffed Swordfish, Arugula Pistachio Salad

Fresh Pacific Swordfish
Smoked Paprika Breadcrumb Crust
Sausage, Chestnut, Pistachio Stuffing
Wild Arugula Salad with Pistachios
Sherry Vinaigrette

We used the same stuffing that filled our pork roast roulade, pictured above, which we made a couple weeks ago (here). It was terrific with pork and equally delicious with swordfish.