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Presents bought? Check. Presents wrapped? Check. Friends and family gathered? Check. Extra guests announced? Uh oh.Need another side dish to round out your holiday table offerings? How about another stuffing dish?
From Chef Neil from Trail Alberta, here are two stuffing recipes to add to your menu this year.
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Dried Plum and Citrus Stuffing
8 strips bacon, chopped*
1 large onion, finely chopped
2 celery stalks, finely chopped
½ teaspoon each salt and pepper
1 cup chopped large pitted prunes
9 cups cubed fresh whole-grain bread
1 – 1 ¼ cups low sodium or homemade chicken broth*
1 tablespoon orange zest
1/3 cup freshly squeezed orange juice
1 tablespoon each chopped fresh thyme and rosemary
Preheat oven to 350ºF Convection Bake. Cook bacon in a large skillet over medium-high heat until cooked but not crisp, about 6 min. Add onion, celery, salt and pepper. Cook until onion is tender, about 4 min. Stir in prunes and bread; coat bread with onion mixture; drizzle with broth until moistened but not soggy, then stir in orange zest and juice, thyme and rosemary. Spoon mixture into a greased 9-inch square (2.5 L) glass or ceramic baking dish, cover with foil and bake on the middle rack for 30 min. Remove foil and continue to bake until the top is golden and crisp about 10 minutes.
Alternately stuff loosely into the cavity of the turkey and cook with turkey. Stuffing is a very versatile side dish that can be prepared with a number of different ingredients and can be cooked separately from the bird or in the bird.
*To make the stuffing vegetarian, skip the bacon and cook the onion and celery in butter. Use vegetable broth instead of chicken broth. You’ll need to taste for salt if not using bacon.
Chestnut, Sausage, and Apple Stuffing
25 chestnuts (Fresh or pre-roasted)
1 tablespoon olive oil
1 lb. sweet Italian sausage, casings removed
1 tablespoon unsalted butter
1 onion, diced
4 cloves garlic, minced
1 apple, diced
1/4 cup dried cranberries
2 teaspoons fresh rosemary
2 teaspoons fresh tarragon, minced
6-7 cups cubed fresh bread
2-3 cups low-sodium or homemade chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper/kosher salt
Preheat your oven to 400ºF Convection Bake. If using fresh chestnuts, place them on a parchment-lined baking sheet. Cut an X into each chestnut or poke each chestnut with a fork, to allow steam to escape while they roast. Roast for 15-20 minutes, until tender. Allow to cool completely before peeling. After peeling, chop roughly and place in a large bowl. Reduce the heat in the oven to 350ºF Convection Bake.
In a large skillet, heat the olive oil over medium-high heat. Add the sausage and break apart with a wooden spoon. Cook until there is no more pink in the sausage, about 8 minutes, then remove with a slotted spoon to a separate surface to cool.
Add a tablespoon of butter to the skillet, melt over medium-high heat, and add the diced onion. Sauté until translucent, about 8 minutes or so, then add in the minced garlic and sauté for another minute or two until fragrant, then remove from heat.
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In the bowl with the chestnuts, add the diced apple, dried cranberries, rosemary, minced tarragon, cooled sausage, and cooled onion and garlic mixture. Toss to combine. Add in the 6 cups of stuffing cubes, then 2 cups of chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine, then add in more bread and/or chicken broth, depending on the consistency of stuffing that you prefer.
Place the stuffing back in the skillet you used to cook the sausage and onions. Pat down with your wooden spoon, then cook at 350ºF for 30-35 minutes, until golden. Alternately stuff the cavity of your turkey loosely with the stuffing.
Enjoy your Holiday meal!
