The Stuffing (Dressing) I Will Make For This Year’s Thanksgiving
We’re less than a week away from my favorite holiday hands-down. Now, I call it “Magic Eat All the Delicious Things Day” but you may be more familiar with it as Thanksgiving or, if you’re a casual dude or dudette, Turkey Day. I love it, and can’t wait, especially in part because I have the whole week off and have been badly in need of a vacation for a long time.
For the last several years I have taken it upon myself to be the official maker of stuffing (which, outside the bird, should officially be referred to as “dressing” but that always confuses me, so “stuffing” it shall be). I have used a general variation on a recipe for apple, walnut, and sage sausage stuffing (and it is flippin’ fantastic). Part of me is inclined to make that again, as I think I have achieved some real mastery with it. However, I am also wanting to change things up again, and, with that in mind, my favorite periodical publication in the world, The Gray Lady (aka The New York Times), provides me with a recipe of awesomeness. It is a recipe included in their amazing Thanksgiving-erator, which is so many levels of genius I cannot even describe it (though really, just go nuts on the whole Baconist one, ’cause . . . bacon . . . fuck yeah!).
Anyway, the stuffing recipe they provide is Wild Mushroom Stuffing (it is part of the Baconist track of planning obviously). Here it is:
Wild Mushroom Stuffing
- 1 pound chanterelles
- 4 tablespoons unsalted butter
- 2 shallots, peeled and finely diced
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 cup finely chopped onion
- 1/4 pound smoked bacon
- 1 turkey or chicken liver, diced
- 1 day-old baguette, crust removed, to make 4 cups cubed
- 3 cups milk, or as needed
- 1 teaspoon finely chopped fresh thyme
- 2 tablespoons chopped Italian parsley
- 1 lightly beaten egg, if desired
- 1.Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
- 2.In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
- 3.Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose, – My Note: Um, just put it in the stuffing, duh!), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
- 4.In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing. My Note: The recipe ends here, but you need to like bake this stuff I think. Try like 375 degrees for about 15 – 20 min. Just keep and eye on it.
- New York Times, it is delights like this, for which I pay you monthly. Thank you. The best part is, besides the fact that this stuffing sounds amazing, that I already have like 90% of the ingredients, including the chanterelles, of which we found massive quantities this summer (we quick sautéed and froze the vast amounts we have, and now have about a dozen containers of frozen ones in our extra freezer. It is wonderful). So yeah, I am feeling pretty excited about this.
- Honestly though, I am feeling kind of inclined, to make a bit of both stuffings, because can you really have too much stuffing? The answer is “No, no you cannot.” (If you said “Yes” you’re a heathen and probably don’t really understand Magic Eat All the Delicious Things Day. Go home!)
- Anyhow, maybe I’ll actually get some pictures of the wonderful food making time and such this year. So looking forward to it
- Happy Thanksgiving time all (don’t know if I’ll be blogging much more this week because . . . VACATION TIME! . . . also, I really need to work on my NaNoWriMo).
- Update: if you are looking for some additional recipes for your Thanksgiving Day preperations, I recommend BuzzFeed’s super list of 60 really delightful sounding foodstuffs.