HOME > Chowhound > Home Cooking >


A different stuffing for Thanksgiving?

I would love to make something not so typical. Any great recipes?

  1. Click to Upload a photo (10 MB limit)
  1. I made a wonderful wild rice one last year and I threw in dried cranberries. the stuffing base was corn bread.

    there are a ton of variations on the internet for wild rice stuffing

    3 Replies
    1. re: pamd

      Do you have a recipe for this, or did you just wing it? It sounds really good...

      1. re: prunefeet

        here you go...

        2 1/4 cups chicken stock (+more to liking if too dry)
        1/4 cup wild rice
        4 tablespoons butter
        2 cups fresh sliced mushrooms
        2 cups diced celery
        1 cup chopped onion
        4 cups homemade or bought corn bread stuffing mix
        1 tablespoon poultry seasoning
        bunch of dried cranberries to liking

        combine the chicken stock and the wild rice in saucepan. Bring to a boil then reduce heat and simmer until rice is tender.
        In a large skillet melt the butter. Add mushrooms, celery and onion, cooking until soft.
        In a large bowl mix the cornbread stuffing and poultry seasoning. Add rice and vegetables, mix well. Bake in oven (I can't remember temp/time, just refer to any stuffing recipe) I added more chicken stock to make it less dry, winging it until I liked the consistency.

        1. re: pamd

          Thanks Pamd, this sounds really good and easy as well. I will try this with veg broth, since my bro is veg.

    2. I'm not sure what's considered not so typical; it seems like every region has a different idea of stuffing, but this one is my favorite and the rest of my family thought it was not so traditional... http://www.marthastewart.com/page.jht... Martha has some other ones that sound good too, including one with grapes and wild rice!

      1 Reply
      1. re: Katie Nell

        Without the pecans and cherries, this is very close to our traditional stuffing which Hubby makes every year.

      2. Last year I made one with marinated artichoke hearts, and assorted roasted veggies. The stuffing itself was made with ciabatta bread. Very interesting - very Italian.

        1. Am I the only person who hates fruit and nuts in their stuffing/dressing?

          5 Replies
              1. re: TorontoJo

                Agree--I like a classic stuffing--compliments, rather than competes with the turkey; bread, onions, celery, lots of fresh herbs (my recipe also calls for chestnuts--very low flavor profile--feels "holiday-ish".) Don't forget to pour the turkey fat over before baking!

            1. re: Janet from Richmond

              I only like the dried cherries, but I usually use cranberries, otherwise, no other fruits!

              1. re: Janet from Richmond

                Agreed. And I'll include oysters and pork sausage in that list as well.

              2. I use the sausage chestnut stuffing in the Fannie Farmer cookboo- pretty traditional but chestnuts and sausage meat make a great combination.

                1 Reply
                1. re: emilief

                  My mother makes a sausage and chestnut stuffing from an ancient NYT article. It is wonderful. As a suggestion I get dried chestnuts from the Chinese grocery store so we eliminate the roasting and peeling stage. Just cook in water to reconstitute.

                2. I have a potato stuffing recipe if your interested.

                  1. My sister made an amazing stuffing a few years ago that I am going to try this year. She took a stuffing recipe from Escoffier and added foie gras stuffed prunes to it. There was very little foie in each prune and it cooked inside the bird.


                    1. Wow, this sounds incredible - a stuffing epic! I don't want to make this, but I sure want to try it.

                      1. WOW! I want to come, too.

                        1. Holy Schmoly! Who knew it "takes a village" to make stuffing? Stuffing is my fave part of the meal, btw. Wow. I can't imagine how decadent this tastes...um, what time is dinner again?

                            1. Go to www.gourmet.com - I just went on today and the homepage features different stuffing recipes.

                              1. Sausage and cornbread is awesome, as is southern-style oyster dressing (which is only different if you're not Southern). Having lived in New Orleans, I've seen cornbread-crawfish and cornbread-alligator stuffing, which are both pretty different. You can find recipes for any of these with Google.

                                1. I make a standard stuffing, but add a pint of oysters and use the oyster liquid in place of water or stock.

                                  2 Replies
                                  1. re: MzMaggie

                                    It may family we put oysters in our stuffing every other year. I loved it, though we would always make a traditional one on the side for the squeamish.

                                    Diced fois gras, in a traditional stuffing, always takes it to the next level.

                                    1. re: tbear

                                      We always had Oyster and Plain, but then Grandma Owen also always made two turkeys!

                                      As I'm now cooking TG dinner primarily for my wife's family, I cater to their tastes by making an herb-y bread stuffing (starting with La Brea's rosemary-olive oil bread) with some cornbread to crunch it up a bit, plus sausage, mushrooms, and the usual onion/celery/broth. Then to satisfy my oyster craving (I really did love that oyster stuffing!) I make a big dish of scalloped oysters...then when I get into our share of the leftovers the next day I mix whatever oysters are left into the stuffing. All that cream doesn't hurt a thing, either!

                                  2. My grandmother used to stuff it with fried rice or glutinous fried rice.

                                    1 Reply
                                    1. re: qtxniki

                                      Yep...my mom still stuffs with naw mai fan about every other year. Say, you're not my daughter, are you...?

                                    2. My family always made a rather crazy stuffing that I have never seen anywhere else: potato stuffing. It's actually not that different from kugel.

                                      1. I make an amazing "Savory Bread Pudding" which first appeared in the New York Times Food Section in 1998. I quote from recipe prelude...

                                        "Within the bread pudding's custardy interior lurks surprises--a nugget of wild mushroom, a long seam of sauteed spinach, chewy deposits of swiss cheese, bits of leek and Swiss chard. A sprinkling of Parmesan cheese on top gives a light crunch to each bite. Within, it's all soft, fragrant comfort food."

                                        The recipe was created by Jean Georges but is shockingly simple to make. Basic ingredients are:
                                        Sourdough bread
                                        Swiss Cheese
                                        Parmesan Cheese
                                        Wild Mushrooms (shiitake, oyster, black trumpet, etc)
                                        Fresh Spinach
                                        Swiss Chard leaves & stems

                                        This dish is not cooked in the bird but is stand alone. I can post it in it's entirety if anyone is interested. You can also download a copy from the NYT archive (but it will cost you a few dollars).

                                        This recipe has become a staple on my Thanksgiving table. I haven't made a traditional stuffing for years and family/guests are never disappointed.

                                        4 Replies
                                          1. re: mtyf

                                            Happy eating...

                                            FYI--I often skip the last step. There really is no reason to "unmold" the pudding. I cook the dish in an Emille Henry ceramic baker which browns the underside just fine.


                                            Savory Bread Pudding
                                            Adapted from Nougatine @ Jean Georges
                                            Time: 45 mins
                                            Serves 8

                                            8 ozs sourdough bread, cut into 1" cubes
                                            4 ozs Swiss cheese, grated
                                            2 ozs Parmesan cheese, grated
                                            3 tbsp butter
                                            4 ozs mixed wild mushrooms (shiitake, oyster, black trumpet) sliced
                                            2 cups roughly chopped spinach
                                            1 cup chopped Swiss chard leaves
                                            1 leek, white and light green parts only, rinsed well and very thinly sliced
                                            1/3 cup Swiss chard stems, diced
                                            1 large egg
                                            3/4 cup whole milk
                                            3/4 cup heavy cream
                                            Salt and freshly ground black pepper

                                            1. In a large mixing bowl, combine bread, Swiss cheese and half of the Parmesan cheese.

                                            2. In a large skillet over medium-low heat, melt 1 tbsp of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tbsp of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 mins, and transfer to the mixing bowl.

                                            3. Bring a small pan of water to a boil, and add leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.

                                            4. Preheat over to 400 degrees. Rub the inside of an 8" square baking pan with the remaining 1 tbsp butter. In a medium bowl, beat egg just until blended.

                                            5. In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 mins.

                                            6. Remove pan from oven. Preheat a broiler with rack about 6" from heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

                                              1. re: mtyf

                                                If you make it let me know how it turns out...

                                                Bon Apetit

                                        1. I have a cousin who makes a stuffing out of White Castle's. I'm vegetarian so I can't vouch for it personally, but the rest of the family absolutely loves it.

                                          1. I have used a mixture of the following for the last few years with good results:

                                            Sauteed onions, celery and shiitake mushrooms with poultry seasoning (and I add fresh sage leaves and some fresh thyme)

                                            Crushed walnuts

                                            Trader Joe's Three Rice Medley or a mixture of brown and wild rice

                                            Cooked bacon

                                            Cubed dried bread

                                            Proportions are up to you. Mixed together and moistened with some turkey broth made from the neck and other bits of the turkey. The result is savory, crunchy and traditional enough for traditionalists without being boring...

                                              1. I use a variation on a Craig Claiborne recipe for stuffing, and tweaked it over the years -- it's got scallions, mushrooms, fresh bread crumbs, tarragon and pecans. I know it's heretical, but it's great cooked in the turkey.