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STUFFING

cook:

1 h 30 min

Picture for STUFFING

529,483 views  Move over turkey and let the real star of the show take center stage – stuffing. Everybody knows and loves the classic thanksgiving stuffing, but do you ever wonder if stuffing could be… more? Well, we dared to dream and found an entire world of stuffing just waiting to be discovered!

4 Servings

US

original

metric

INGREDIENTS

For the Italian Ciabatta Stuffing

For the Italian Ciabatta Stuffing

large loaf olive ciabatta (~16 oz), cubed

1 large loaf olive ciabatta (~16 oz), cubed

pancetta, cubed

4 oz pancetta, cubed

prosciutto slices, sliced

4 oz prosciutto slices, sliced

white onion, diced

1 white onion, diced

canned artichoke hearts, roughly chopped

¾ cup canned artichoke hearts, roughly chopped

sun dried tomatoes, drained + roughly chopped

½ cup sun dried tomatoes, drained + roughly chopped

garlic, minced

2 cloves garlic, minced

fresh thyme, chopped

2 tsp fresh thyme, chopped

fresh rosemary, chopped

2 tsp fresh rosemary, chopped

pine nuts, toasted

⅓ cup pine nuts, toasted

turkey broth

3 ½ cup turkey broth

To taste kosher salt

To taste kosher salt

To taster freshly ground black pepper

To taster freshly ground black pepper

large eggs

2 large eggs

As needed neutral oil, or light olive oil

As needed neutral oil, or light olive oil

As needed Parmesan cheese, grated

As needed Parmesan cheese, grated

For the Cornbread Stuffing

For the Cornbread Stuffing

unsalted butter

6 tbsp unsalted butter

boxes cornbread mix (i.e. Jiffy)

3 boxes cornbread mix (i.e. Jiffy)

unsalted butter, softened

3 ½ tbsp unsalted butter, softened

ground breakfast sausage

12 oz ground breakfast sausage

white onion, chopped

1 white onion, chopped

celery stalks, chopped

3.5 celery stalks, chopped

garlic cloves, minced

2 garlic cloves, minced

fresh sage, minced

1 ½ tbsp fresh sage, minced

large eggs, beaten

2 whole large eggs, beaten

turkey stock, preferably homemade

3 ½ cup turkey stock, preferably homemade

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Cheddar Bacon Biscuit Stuffing

For the Cheddar Bacon Biscuit Stuffing

refrigerated biscuit dough roll (8 large biscuits)

1 refrigerated biscuit dough roll (8 large biscuits)

slab bacon, sliced into lardons (or breakfast sausage)

12 oz slab bacon, sliced into lardons (or breakfast sausage)

water

½ cup water

white onion, chopped

1 white onion, chopped

celery stalks, chopped

3.5 celery stalks, chopped

fennel bulb, core removed + chopped

0.5 fennel bulb, core removed + chopped

garlic cloves, minced

3 garlic cloves, minced

fresh sage, chopped

1 tbsp fresh sage, chopped

fresh rosemary, chopped

2 tsp fresh rosemary, chopped

fresh thyme, chopped

2 tsp fresh thyme, chopped

brown sugar

2 tsp brown sugar

crushed red pepper flakes

¼ tsp crushed red pepper flakes

freshly grated nutmeg

¼ tsp freshly grated nutmeg

sharp cheddar, shredded

½ lb sharp cheddar, shredded

large eggs, beaten

2 whole large eggs, beaten

turkey broth, preferably homemade

3 ½ cup turkey broth, preferably homemade

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

As needed neutral oil, or light olive oil

As needed neutral oil, or light olive oil

DIRECTIONS

1.

For the Italian Ciabatta Stuffing

1.

Preheat the oven to 200°F with convection.

2.

Add the focaccia cubes to a large rimmed baking sheet. Bake the bread cubes until completely dry, 1 ½ - 2 hours.

large loaf olive ciabatta (~16 oz), cubed

1 large loaf olive ciabatta (~16 oz), cubed

3.

Allow the bread cubes to cool. Increase the oven temperature to 375°F with convection.

4.

Add the pancetta to a large skillet, preferably cast iron or carbon steel. Heat the pancetta over medium heat and cook until the fat is completely rendered and the meat is cooked, 4-5 minutes.

pancetta, cubed

4 oz pancetta, cubed

5.

Using a slotted spoon, remove the pancetta from the skillet and reserve on a plate or sheet tray lined with paper towels.

6.

Add the prosciutto to the rendered fat and fry over high heat until crisp, 1-2 minutes per side.

prosciutto slices, sliced

4 oz prosciutto slices, sliced

7.

Using tongs, remove the prosciutto from the pot and transfer it to the same paper towel-lined bowl or sheet tray.

8.

Remove all but 1 tablespoon of the rendered fat from the skillet. Add the onions and cook for 3-4 minutes over medium heat until translucent.

white onion, diced

1 white onion, diced

9.

Add the artichoke hearts, sun dried tomatoes, garlic, thyme, rosemary, and pinenuts to the pot and cook for 1-2 minutes and stir to combine.

canned artichoke hearts, roughly chopped

¾ cup canned artichoke hearts, roughly chopped

sun dried tomatoes, drained + roughly chopped

½ cup sun dried tomatoes, drained + roughly chopped

garlic, minced

2 cloves garlic, minced

fresh thyme, chopped

2 tsp fresh thyme, chopped

fresh rosemary, chopped

2 tsp fresh rosemary, chopped

pine nuts, toasted

⅓ cup pine nuts, toasted

10.

Transfer the cooked vegetables to a large metal bowl. Add the pancetta, prosciutto, and focaccia croutons to the bowl. Fold to combine the mixture thoroughly using a plastic spatula.

11.

Add the eggs and enough stock mixture to moisten the bread without pooling at the bottom of the bowl.

large eggs

2 large eggs

turkey broth

3 ½ cup turkey broth

12.

Season with salt and pepper to taste and fold to combine once more.

To taste kosher salt

To taste kosher salt

To taster freshly ground black pepper

To taster freshly ground black pepper

13.

Transfer the mixture to a greased (using neutral oil, or light olive oil) 9x13 casserole dish or large cast iron pan.

As needed neutral oil, or light olive oil

As needed neutral oil, or light olive oil

14.

Top the stuffing with an even sprinkling of parmesan cheese. Cover the dish in aluminum foil.

As needed Parmesan cheese, grated

As needed Parmesan cheese, grated

15.

Bake the stuffing for 25 minutes, then remove the foil and bake for an additional 15-20 minutes or until golden brown and crisp.

16.

For the Cornbread Stuffing

1.

Preheat the oven to 400°F. Prepare a large rimmed baking sheet with nonstick spray and parchment.

2.

In a large bowl, combine the cornbread mixes and prepare the batter as directed by the box instructions.

boxes cornbread mix (i.e. Jiffy)

3 boxes cornbread mix (i.e. Jiffy)

3.

Transfer the cornbread mixture to the prepared rimmed baking sheet. Bake the cornbread until golden brown and firm with poked, 13-15 minutes.

4.

Allow the cornbread to cool completely. Decrease the oven temperature to 200°F.

5.

Invert the rimmed baking sheet on a clean work surface to reveal the cornbread. Peel off the parchment and cut the cornbread into 1-inch cubes.

6.

Transfer the cornbread cubes to a large rimmed baking sheet. Bake the bread cubes until completely dry, 1 ½ - 2 hours.

7.

Allow the cornbread croutons to cool completely.

8.

Preheat the oven to 375 °F with convection. Prepare a 9x13-inch casserole dish or large cast iron pan with an even layer of softened unsalted butter

unsalted butter, softened

3 ½ tbsp unsalted butter, softened

9.

Heat a large skillet, preferably cast iron or carbon steel, over medium high heat. Add the sausage and cook for 4-6 minutes or until completely cooked through. Using a slotted spoon, remove the sausage from the pot and transfer to a paper towel-lined plate or sheet tray.

ground breakfast sausage

12 oz ground breakfast sausage

10.

Then, add the onion and celery to the skillet. Cook until the vegetables are tender and the onion is translucent, 4-6 minutes.

white onion, chopped

1 white onion, chopped

celery stalks, chopped

3.5 celery stalks, chopped

11.

Add the garlic and sage, stir to combine and continue cooking the mixture for 1 minute.

garlic cloves, minced

2 garlic cloves, minced

fresh sage, minced

1 ½ tbsp fresh sage, minced

12.

Transfer the reserved sausage, vegetable mixture, and about 80% of the cornbread crouton to a large metal bowl. Fold to combine the mixture.

13.

Add the eggs and enough turkey stock to moisten the cornbread croutons without liquid pooling at the bottoms of the bowl. Then, season to taste with salt and pepper, and fold to combine once more.

large eggs, beaten

2 whole large eggs, beaten

turkey stock, preferably homemade

3 ½ cup turkey stock, preferably homemade

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

14.

Transfer the cornbread mixture to the prepared dish. Top the mixture with the reserved cubed cornbread croutons, then gently press them into the batter.

15.

Cover the dish in aluminum foil, then transfer the dish to the preheated oven. Bake covered for 25 minutes, then uncover and continue baking for an additional 10-15 minutes.

16.

For the Cheddar Bacon Biscuit Stuffing

1.

Place the biscuits rolls on a large rimmed baking sheet lined with parchment paper.

refrigerated biscuit dough roll (8 large biscuits)

1 refrigerated biscuit dough roll (8 large biscuits)

2.

Bake the biscuits according to the package instructions.

3.

Allow the biscuits to cool completely.

4.

Preheat the oven to 200 °F.

5.

Slice the biscuits into 1-inch cubes and transfer them to a large rimmed baking sheet. Bake the biscuit cubes until completely dry, 1 ½ - 2 hours.

6.

Allow the biscuit cubes to cool. Increase the oven temperature to 375 °F with convection.

7.

Add the bacon lardons and water to a large skillet, preferably cast iron or carbon steel. Heat the bacon over medium heat and cook until the fat is completely rendered, the water has evaporated, and the meat is cooked through and crisp, 6-8 minutes.

slab bacon, sliced into lardons (or breakfast sausage)

12 oz slab bacon, sliced into lardons (or breakfast sausage)

water

½ cup water

8.

Using a slotted spoon, remove the bacon from the pot and reserve on a paper towel-lined plate or sheet tray.

9.

Remove all but 1 tablespoon of the rendered bacon fat from the skillet. Then increase the heat to medium and add the onion, celery, and fennel to the pot. Cook until the vegetables are tender, about 4-6 minutes.

white onion, chopped

1 white onion, chopped

celery stalks, chopped

3.5 celery stalks, chopped

fennel bulb, core removed + chopped

0.5 fennel bulb, core removed + chopped

10.

Add the garlic, sage, rosemary, thyme, brown sugar, red pepper flakes, and nutmeg to the pot. Stir to combine the mixture and cook for 1 minute longer.

garlic cloves, minced

3 garlic cloves, minced

fresh sage, chopped

1 tbsp fresh sage, chopped

fresh rosemary, chopped

2 tsp fresh rosemary, chopped

fresh thyme, chopped

2 tsp fresh thyme, chopped

brown sugar

2 tsp brown sugar

crushed red pepper flakes

¼ tsp crushed red pepper flakes

freshly grated nutmeg

¼ tsp freshly grated nutmeg

11.

Add the reserved bacon lardon, vegetable mixture, and biscuit croutons to a large metal bowl.

12.

Fold to combine the mixture thoroughly using a plastic spatula.

13.

Add the eggs and enough stock mixture to moisten the bread without pooling at the bottom of the bowl.

large eggs, beaten

2 whole large eggs, beaten

turkey broth, preferably homemade

3 ½ cup turkey broth, preferably homemade

14.

Season with salt and pepper to taste and fold to combine.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

15.

Transfer the mixture to a greased (using neutral oil, or light olive oil) 9x13-inch casserole dish or large cast iron pan.

As needed neutral oil, or light olive oil

As needed neutral oil, or light olive oil

16.

Cover the casserole dish in aluminum foil.

17.

Bake the stuffing for 25 minutes, then remove the foil and bake for an additional 15-20 minutes or until golden brown and crispy

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