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Fishing for new stuffing recipe - with restrictions

I'm hoping for a new stuffing recipe this year. I've been making the same stuffing for the last 6/7 maybe more years. My older son has some allergies and very distinct food preferences. Maybe this is why each time I try to deviate, I lose hope and faith and end up with the same thing as last year.

Here are the parameters:

Bread stuffing (NOT CORNBREAD)
NO NUTS of any kind, including chestnuts (allergy)
no dried fruit (and probably no fresh) - he has this hangup about savory food containing anything sweet in it.
I doubt very much he'd eat oysters.

Any ideas? If you've thrown up your hands in frustration at this point, sorry! Me too.

We've made Bon Appetit's wild mushroom and leek stuffing for ages, and it is delicious. Just pining for something new...

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  1. Mine fits all of your requirements, but it's probably rather similar to the one you make now - I use roasted fennel and shallots with porcini mushrooms and sausage, tossed with hand-torn baguette pieces (so it's quite chunky, loose and rustic).

    2 Replies
    1. re: biondanonima

      We grew up eating sausage stuffing too, it was the best tasting stuffing I've ever eaten. I'd recommend that one. :)

      1. re: adventuresinbaking

        In a similar vein is this Artichoke, Sausage, and Parmesan stuffing.
        http://www.epicurious.com/recipes/foo...

        My all-time favorite and even better if you don't have a problem with baking it inside the turkey.

    2. While I don't have a printed recipe, I love a roasted veggie stuffing. Basically dried cubes of whatever bread you have to use...I normally use French, Italian or sourdough; roasted celery, onions, carrots, butternut squash or sweet potato, mushrooms, garlic, parsnips, etc. Once the veggies are cooked, roughly chop them and add to the bread along with some seasonings (I use sage and/or poultry seasoning, thyme, cumin, s & p) some stock or broth and a couple of beaten eggs.

      Pour into a sprayed baking dish (or stuff into the bird of your choice). Bake casserole at 350 F. until set

      1. It might just be me, but a fish based stuffing recipe just does not sound like something that would go over to well at our Thanksgiving.

        2 Replies
        1. re: John E.

          Right before Thanksgiving one year, I acquired a huge bag of bagels left over from a conference. I made a dressing out of bagel chunks, green onions, bits of smoked salmon, and cream cheese. Naturally, I failed to write down the ingredients.

          Anyway, it was delicious.

        2. It wouldn't be stuffing here without including the minced-then-sauteed liver of the chicken or turkey being roasted. Don't tell people that's the secret ingredient, though. Sweated onion, celery, cubed bread, egg, chicken broth, apple cider, pepper, sage or summer savory, paprika. I use apple and golden raisins, which you won't want.

          If there's a Great Harvest Bread Company franchise near you, they bake stuffing bread Tkgvg and Xmas weeks only. You need to reserve a loaf a week in advance of the holiday. It's their excellent whole wheat bread with the addition of sage and bits of onion and celery. All by itself, it smells like stuffing. Doesn't need much in the way of additions, and is fabulous for turkey sandwiches.

          2 Replies
          1. re: greygarious

            In our household, that turkey liver always got cooked in butter for b'fast, split between Mr. P. and the 2 cats. Now that the lovely furballs have passed on, Mr. P. is kinda sad to get the whole liver to himself.

            1. re: pine time

              i can loan you my cats, they like liver!

              by the way, i'm really enjoying all the great-sounding dressing recipes here.

          2. Google "Pennsylvania Dutch Filling" - meets all of your requirements and is delicious.