Renowned Santa Fe-based food writer and recipe creator Cheryl Alters Jamison made a pronouncement recently over a cup of coffee: Stuffing is the only holiday food I dream about all year! As our conversation turned to the complex “stuffing decision making tree” which pits sausage against oysters, sage leaves against juniper berries, and accounts for gluten sensitivities, carnivores, vegetarians and vegans, she decided to craft a recipe for individual ramekins of stuffing, each one suited to the tastes and requirements of the beloved folks around your table.
A Note From Cheryl on Stuffing
I assumed it was just me. Yes, when it comes to the Thanksgiving and Christmas meals, it’s really the dressing that truly excites me. Turkey, cranberries, mashed potatoes, oh sure—I look forward to those parts of the holiday meal. However, I’ve always loved, first and foremost, the excuse to eat toasty sage-scented butter-soaked bread. I’ve found plenty of like-minded souls though, over time.
You could prepare the dish with store-bought stock, but honestly, for a meal this important, it’s an occasion to make it from scratch. Consider this a template if you want to tailor the dressing to the needs of the beloveds around your table. Some will prefer sausage, and some oysters. Some will wish for no animal proteins at all. And some will prefer something very herby with sage, and still others dried cranberries or other fruits. Let everyone have it just their way, and bask in the glow of happy faces.
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The Ultimate Stuffing Recipe
Description
A stuffing for turkey, ham, or beyond.
Ingredients
For the Stock:
- 1 lb miscellaneous chicken or turkey necks, backs, wings, or giblets
- 1 medium onion, chunked
- 2 celery stalks, chopped
- 1 medium carrot, chopped
For the Dressing:
- 10 cups (about 1 pound) ¾-inch cubes of country white bread or French bread
- 6 tbsp (3/4 stick) unsalted butter (for vegan version, use vegan butter)
- 3 cups thin-sliced leeks
- 1½ cups thin-sliced celery
- 4 to 6 oz button or wild mushrooms, sliced thin
- 2 tsp crumbled dried sage or more to taste
- 1 ½ tsp dried thyme or dried marjoram, or a combination
- 1 tsp salt
- ½ tsp freshly milled black pepper
- Several cups turkey or chicken stock (or vegetarian/vegan stock)
- 2 large eggs
- ½ tsp baking powder
Instructions
For the Stock:
- Prepare the stock. Chop the chicken or turkey parts with a cleaver or heavy chef’s knife into 1- to 2-inch pieces. Place them in stockpot or large saucepan and cook (without oil) over high heat until they lose their raw look and begin to brown in spots. Cover the pan, reduce the heat to medium-low, and sweat the meat for abut 20 minutes. stirring once or twice and adding the onion and celery after about 10 minutes.
- Uncover, add 6 cups of water, bring to a simmer, and cook for about 30 minutes. Strain the stock and keep it warm. (The stock can be made a day ahead, cooled quickly, and refrigerated, covered, until needed. Reheat it before proceeding.)
For the Stuffing:
- Preheat the oven to 325 degrees. Butter a 9-inch X 13-inch baking dish.
- Toast the bread cubes on a pair of baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Dump them into a large bowl. Turn the oven off unless you are proceeding to baking the dressing immediately after assembling.
- Warm the butter in large skillet over medium heat. Stir in the leeks, celery, and mushrooms, and saute until very soft, about 7 minutes. Stir in the sage, thyme, salt, and pepper, and then scrape the vegetable and herb mixture into the bowl of toasted bread cubes. Add the stock, a cup at a time, until the bread is very moist but not soupy. You will probably use 2 to 3 cups of the stock. Taste and adjust the seasoning, if you wish. Cover and refrigerate the dressing until you are ready to proceed with it. (The dressing can be made to this point a day ahead.)
- Preheat the oven again to 325 degrees.
- Whisk the eggs and baking powder together and mix them into the dressing. Spoon the dressing into the baking dish and cover it. Bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, until lightly browned and crusty on top.
Notes
The dressing can be made in individual ramekins as pictured here, with additions of cranberries, raisins, sausage, or whatever will make your guests happiest! Butter the ramekins as instructed. Bake covered for 15 minutes, then uncover and bake for 10 to 15 minutes more.
©2000 Cheryl Alters Jamison and Bill Jamison, adapted from American Home Cooking.
Recipe by Cheryl Alters Jamison / Story and Styling by Keith Recker / Photography by Tira Howard
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