Thanksgiving Stuffings

Nothing beats a good stuffing! 

-Virginia Chin

Sage Stuffing

I just love traditional bread stuffing, especially when it is enlivened with aromatic sage. With crisp baguette chunks soaked in turkey stock, and onions and celery leaves sautéed in butter - what's not to love? You can find this recipe at gourmet.com.

Makes 6 Servings

Ingredients:

1 medium onion, coarsely chopped

2 celery ribs, coarsely chopped

7 tablespoons unsalted butter, divided

1 good-quality baguette (1/2 lb), cut into 1-inch cubes (8 cups)

1/3 cup chopped celery leaves

1 1/2 tablespoons chopped sage

1 cup turkey stock or reduced-sodium chicken broth

1 large egg

Preparation:

1. Preheat oven to 400°F with rack in lower third. Butter a 1 1/2-quart shallow baking dish or gratin dish.
2. Cook onion and celery in 6 tablespoons butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes.
3. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes.
4. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.
5. Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.

Here are some Thanksgiving Sweet Potato Recipes

Corn-Bread and Chorizo Stuffing

Try this Spanish-inspired cornbread stuffing. The spicy chorizo, aromatic garlic, sweet onions; not to mention oregano and celery - promises this dish a big punch of flavor. You can find this recipe at gourmet.com.

Makes 8 Servings

Ingredients:

Skillet corn bread

1/4 lb Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped

2 tablespoons vegetable oil

2 medium onions, coarsely chopped (3 cups)

4 celery ribs, coarsely chopped (3 cups)

2 tablespoons chopped garlic

1 teaspoon dried oregano

1 cup reduced-sodium chicken broth

1 large egg

Preparation:

1. Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-qt shallow baking dish.
2. Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dy, about 20 minutes. Cool completely and transfer to a large bowl.
3. Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 tsp salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
4. Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

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Find more Thanksgiving recipes, like cocktails, turkey, side dishes, and desserts in BettyConfidential's Holiday Recipe File.