Thanksgiving Dressing Tweetcipe

Bread dressing is one of those rare dishes that allows one’s locality, family traditions and imagine create a delicious and unique compliment to the traditional Thanksgiving turkey and ham.  Depending on the region of the country, popular additions to the mixture of bread (which might be white, dark and/or cornbread), sautéd vegetables and liquid may be oysters, sausage, giblets, chestnuts, pecans, boiled egg, mushrooms, apple or dried fruit.  Also milk and eggs may be the liquid of choice for a more custard type dressing or chicken stock for a meatier, sturdier textured dressing.

This is the recipe I’ll be serving at my table on Thanksgiving Day.  I’m not throwing anything fancy in it, this time, but rather bumping up the flavor with buttermilk and onions, which will let the giblet gravy ladled on top be the star of the dish.  This recipe can be stuffed in the bird, using Alton Brown’s method of preheating the dressing, but then the chicken broth should be decreased to ½ cup.

1 box of cornbread, prepared, cooled and crumbled Don’t add the sugar if it’s called for in the recipe on the box.  Also, I use buttermilk instead of  regular milk.

1 bag of dried cubed bread, found at Whole Foods

1 stick of unsalted butter

2 medium onions, chopped

1 large carrot, peeled and grated

2 stalks of celery, chopped

Handful of fresh sage leaves, chopped

1 Tablespoon fresh thyme leaves

Salt and freshly ground black pepper

1 egg

1/2 cup buttermilk

1 cup chicken broth

Heat oven to 350°. Generously butter a 9x13-inch baking pan. In a large mixing bowl, combine the cornbread and bread crumbs.  In a small skillet over medium-low heat, melt butter; add carrot, celery and onion; sauté until tender. In a medium bowl whisk egg, buttermilk and broth together.  Combine vegetable mixture with crumbs; stir in egg mixture, herbs and seasonings.  Spread in prepared baking pan. Bake for about 40 minutes or until a toothpick comes out relatively clean.

This Thanksgiving, Tell your Chef to Stuff It

President Abraham Lincoln proclaimed in 1863 that our nation would observe an official national day of thanks every November. Thanksgiving has become a time when we enjoy the company of our friends and families, and we raise a glass in celebration of that which we are most thankful. Throughout the day, we enjoy a variety of foods: fresh cranberries, freshly-baked breads and homemade pumpkin pie, but the centerpiece of this festive smorgasbord is the holiday turkey.

For decades, the turkey has traditionally been served stuffed with dressing, a side dish potpourri made with bread (sometimes sausage), vegetables and seasonings. Yet rising incidents of food-borne illness have raised concerns about this custom.

Alton Brown – chef, author, food historian and Food Network host – has spoken out against turkey stuffing, saying that “when it comes to turkey, Stuffing Is Evil,” and that the practice of stuffing turkeys is dangerous. Like raw chicken, raw turkeys are carriers of salmonella bacteria. By putting bread stuffing into the bird, the risk of transferring those bacteria to the stuffing is likely, as the contaminated juices soak into the stuffing.

Because of this, the person cooking the turkey must ensure that the stuffing within reaches a temperature of 165 degrees; otherwise, the cook risks making his or her guests sick. While ensuring that the stuffing does reach the proper temperature, however, the turkey – particularly the breast meat – becomes overcooked and dried out. Will you please pass the gravy?

Alton’s followers are crying “fowl,” in protest of his decision to prepare the Thanksgiving turkey sans stuffing. As a result, the chef has given some consideration to how stuffing lovers may continue to enjoy this traditional gastronomy without playing gastrointestinal jeopardy.

Alton has shared a turkey with stuffing recipe that may soothe the ruffled feathers of those who want to enjoy their turkey stuffed. In this recipe, the dressing is a blend of Challah (Jewish egg bread), cherries, pecans, and a variety of vegetables and seasonings. Alton recommends heating the prepared dressing to a high heat, quickly stuffing the turkey afterwards, so that it will take less time for the stuffing to reach 165 degrees. By doing so, your stuffing can be served at a safe temperature, without overcooking the turkey.

Now when someone warns you about the hazards of stuffing a Thanksgiving turkey, you can let them know that they indeed can stuff their turkey and eat it, too. Just remember to serve the stuffing hot, and serve it immediately.

Until next month, give thanks . . . and eat well.