Stuffing Surprise Food

THE BEST STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CLASSIC STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

MOM'S BEST STUFFING

Steps:

• Saute sausage until brown; remove from pan and cut into small bites.
• In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• Toss well and adjust seasoning.
• Stuffing should be moist but not soggy. Add more stock if needed.
• Transfer to a baking dish.
• Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• Or better yet stuff it into a big fat turkey.