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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.

        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.

            1. If water chestnuts are allowed, I like green onion, pork sausage, and waterchestnuts with a bread stuffing.

              4 Replies
              1. re: LA Buckeye Fan

                If you can find FRESH water chestnuts (Asian Markets) they make the stuffing so much better than the canned. Not fun to peel the bark-like outer part off, but, to me, worth the trouble.

                1. re: walker

                  Water chestnuts are ok, but the fresh sounds very time consuming. Maybe for another year when I'm not returning to my own house on Tuesday night with overnight guests arriving actually before me :) and having to feed 12 people on Thursday (well, and wed, and fri, and sat sun mon).

                  Another time. I often wonder why we try to make 15 lovely delicious things once a year, instead of recreating some portion of the Tday meal a few times yearly. Maybe then we wouldnt feel compelled to kill ourself cooking everything that one week in November.

                  1. re: sasha1

                    i get cravings for thanksgiving during the year, and get some good turkey from the deli, make a little stuffing, and make a turkey and dressing sandwich -- with jellied ocean spray cranberry sauce, of course.

                    1. re: sasha1

                      I hear you. I think there is something about the abundance of delicious foods, memory soaked, that make T day special. I have sage-rosemary herb mix in the oven right now and it sure feels like thanksgiving to me.

                2. Thanks everyone!! The PA dutch with potatoes is a total game changer - I have never come across this and it sounds fantastic. This might be the one I make for my little one. And if I get truly ambitious, I may put together a second one with sausage, some aromatic veggies (gr onions, leeks, or fennel) and apple. If he goes for it, great. If not, there's something for him, and the rest of the guests will probably lap it up.

                  1. This thread was started last year but came alive again recently. Perhaps some ideas for you here.


                    1. Why not just go with a really basic celery and onion stuffing recipe? There are hundreds of recipes available online and you can just add herbs and seasonings to your tastes. There is no need to add nuts, meat, fungus, seeds or fruit to make a really great stuffing. The key ingredient is the bread, use a really good day-old French, sourdough or Italian bread. Use a combination of fresh and dried herbs. Real butter and a homemade broth. (Finely chopped carrots work as a sweetener in place of apples or dried fruits, if you feel you need it.)

                      Much better if you make your own bread, like this one...

                      1. Our family recipes uses sautéed diced bacon, mushrooms and turkey livers in a standard sage/celery stuffing.

                        1. Along the mushroom lines, get some chinese dried mushrooms, or dried porcini, and grind them to dust in a spice grinder. Mix into the moistened stuffing for a very savory, umami rich stuffing.

                          1 Reply
                          1. re: sbp

                            Good idea. I may try this. My smallest one doesn't like mushrooms, but I don't think he would notice this.

                          2. My classic story is about my late ex-BIL who said he didn't like oysters but always put away late ex-MIL's dressing like he'd not eaten for days. I grew up w/ oysters in dressing, although the Midwestern Depression-era style, so one can of them, about a half-cup, squooshed up in a dressing that included 2 or 3 large loaves of bread. MIL insisted she didn't use them - but she did, squooshed up the same way, just hid the can, and they never told XBIL.

                            I think in a sage-and-onion dressing they add unami, especially in a dressing that's otherwise pretty basic. JMHO.