WHAT’S THE DIFFERENCE BETWEEN STUFFING VS DRESSING?
Technically this is a dressing recipe because it’s not stuffed inside the bird, but in many families they still call it stuffing rather than dressing. It is an age old mis-naming tradition.
Apple Sausage Stuffing
Pair this tasty side dish with everything from roast beef, ham, and of course, turkey.
Ingredients:
1 tsp olive oil2 links turkey sausage, preferably apple, casings removed
1 medium onion, diced2 stalks celery, diced1 Granny Smith apple, cored, peeled, and diced1⁄2 cup dried cranberries2 cloves garlic, minced cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)10–12 leaves fresh sage, chopped1 1⁄2 cups low-sodium chicken stock1 egg, beatenSalt and black pepper to taste2 Tbsp cold butter, diced
Directions:
Heat the olive oil in a large skillet over medium heat.Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.Place in a 13″ x 9″ casserole dish and dot with the butter.Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.
Vegan Stuffing
This vegan stuffing recipe is a plant-based version of my mom’s classic stuffing recipe. Her stuffing has been my favorite part of Thanksgiving ever since I was a kid. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery instead. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish I reach for at Thanksgiving dinner.
Ingredients
6 tablespoons extra-virgin olive oil, divided1 cup coarsely chopped cipollini onions3 cups chopped & stemmed mushrooms, mix of shiitakes & creminis3 garlic cloves, minced2 stalks celery, diced1/4 cup chopped sage, plus 8 leaves for garnish2 tablespoons minced rosemary2 tablespoons balsamic vinegar5 cups cubed crusty ciabatta + nine-grain bread*3 lacinato kale leaves, coarsely chopped or torn2 cups vegetable broth, plus more for reheating1/4 cup dried cranberriesSea salt and freshly ground black pepper
Instructions
Preheat the oven to 350°F and grease an 8×12 or 9×13 casserole dish.In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.
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