Bread & Butter Stuffing with Cranberries
"If you stuff it in the bird it is stuffing. If it is served on the side it is dressing." Meathead
Here's a very traditional stuffing recipe perfect for turkey or for stuffing a pork loin roast (above). It was inspired by a recipe from my former student and teacher, David Rosengarten. He was a student in my wine classes at Cornell, and I call him my teacher because he since became a famous chef, one of the first hosts of the FoodNetwork, author of several cookbooks, and I have learned immensely by listening to him and reading his work. He travels the world, reports on his culinary adventures, and creates amazing, complex recipes for his Rosengarten Report.
Makes. 12 servings
Takes. Assembly takes 30 minutes, baking takes about 1 hour.
3 pounds Italian bread, sliced
8 ounces (2 sticks) butter (salted or unsalted)
1.5 cups finely chopped celery
2 cups chopped onions
1 cup peeled and chopped apple
6 cups low sodium chicken stock or turkey stock
1 tablespoon of dried thyme (2 tablespoons fresh)
2 tablespoons dried crushed sage leaves (4 tablespoons fresh chopped)
1 cup cranberry raisins
11/2 teaspoons kosher salt
1 teaspoon ground black pepper
About the stock. If you have made my Ultimate Turkey you will almost certainly have leftover stock. This is a great place to use it.
1) Slice the bread and grill it over medium heat to dry it out and bring some nice golden toasty flavor to the party. Watch things closely because they can go from golden to burned in a hurry. Cut it into squares about 1/2" on all sides. Precision not required! Leave the crust on.
2) Melt the butter in a large saucepan over low heat. Add the celery and onions and cook over low heat for 5 minutes. Add the thyme, sage, cranberry raisins, salt, and pepper, and cook for only 1 minute.
3) Pour the mixture over the bread. Add the apples and stock. Taste and adjust the seasonings.
4) At this stage you can go in one of two directions: Traditional, or Muffings. To go traditional, put the mixture in a large roasting pan. I use a ovenproof glass pan so I can make sure the bottom isn't burning. Set up a grill for 2-zone cooking and preheat to 325°F in the indirect side. Bake on the indirect side oven, covered, with foil for about 60 minutes until it is at least 160°F in the center. It should be golden and crisp on top, and firm but not too wet in the center.
Of course you can do this in an indoor oven too, just don't put it on the bottom rack or it will burn. To make Muffings, follow the instructions in the sidebar.
This page was revised
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