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New Ideas for Thanksgiving Stuffing

December 30th, 2012 Seasonal

Stuffing is one of the staples on the Thanksgiving dinner menu, but that doesn't mean you have to stick to the same recipe year after year. Unless you have a secret family recipe that you're loyal to, why not try out a new stuffing recipe that will have your guests craving second helpings? Try one of these twists, courtesy of the Food Network and Country Living magazine.

Focaccia stuffing
Serves 10 people.
Ingredients:
1 loaf of cubed focaccia bread (about 8 cups)
4 tablespoons of pine nuts
3 tablespoons of olive oil
1 small, diced onion
2 cloves of minced garlic
6 finely chopped sundried tomatoes
½ cup of marinated artichoke hearts
3 tablespoons of chopped fresh basil
3 cups of vegetable stock
1 teaspoon of salt
¼ teaspoon of black pepper.

Directions: Preheat the oven to 375 degrees. Toast the pine nuts in a dry skillet over medium heat for 4 minutes, until golden brown. Mix the nuts and the bread cubes in a bowl. Heat up 2 tablespoons of olive oil, then saute the onions for 5 minutes. Add in the garlic, then cook for 5 more minutes. Add these to the bread cube bowl, then add the tomatoes, artichoke, basil, stock, salt and pepper before mixing. Spoon the mixture into a casserole dish and drizzle the remaining olive oil on top. Bake with a cover on for 30 minutes, then remove the cover and bake for 20 more.

Cornbread stuffing
Serves 6 to 8 people.
Ingredients:
¾ pounds of bacon, cut into chunks
2 large, chopped onions
4 ribs of chopped celery
1 tablespoon of fresh, chopped thyme
1 tablespoon of fresh, chopped sage
2 cups of chopped pecans
2 16-ounce bags of cornbread mix
4 cups of chicken broth
½ stick of butter.

Directions: Preheat oven to 350 degrees. Cook the bacon in a skillet until it's crisp, then add onions and celery. Saute for about 6 minutes, then add thyme and sage. Saute until the mixture is fragrant, then add pecans. Mix the cornbread mix, bacon, vegetables and chicken broth in a bowl. Spoon into a casserole dish, then butter slices on top. Cover with foil and bake for 30 minutes, then remove foil and cook for 15 more minutes.