Stuffing. Dressing. Even farce or forcemeat (ew). Whatever you call it, for most Americans, it will be integral part of Thursday’s feast.
At its most basic stuffing is just seasoned bread, moistened with stock and perhaps bound together with some egg. Beyond that, the variations are endless.
Here’s a list of what I like to add to mine:
- celery and onion sauteed in butter
- water chestnut (for crunch power!)
- dried cranberries or cherries
- Granny Smith apples
- toasted walnuts
- browned ground sausage
- seasonings: poultry seasoning, dried sage and thyme, fresh parsley
To save space in the oven, I cook it in the crockpot. Just add all your ingredients and turn to high for 30-45 minutes. Then turn down to low for 4-6 hours. Yummy!
What do you put in your stuffing/dressing/forcemeat? Regular bread or cornbread? Oysters? Mushrooms? Share your secret ingredients in the comments. I promise not to tell anyone…