Christmas might be about family, friends and holiday spirit, but it’s also about food. Check out these three delectable recipes to spice up a Thanksgiving staple for your holiday menu.
Christmas Stuffing With Bacon (Giada De Laurentiis)
Total cook time: 1-hour, 40 minutes
- 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
- 4 1/2 cups low-salt chicken broth
- 3 tablespoons chopped fresh thyme
- 1 1/4 cups short-grain brown rice
- 1 1/4 cups wild rice
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 14-ounce bag frozen pearl onions, thawed
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 12 ounces (3 large) Portobello mushrooms, shredded or thinly sliced
- 8 ounces Brussels sprouts, trimmed and thinly sliced
1. Cook the bacon in a large skillet over medium heat until crisp, eight to ten minutes. Using a slotted spoon, drain the bacon on paper towels.
2. For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy. It should take about 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
3. For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until lightly golden, about five minutes. Add the mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until softened, about eight minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for five minutes.
4. Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.
5. Optional additions: 1/2 cup hazelnuts, toasted, husked, coarsely chopped.
Cornbread Stuffing With Country Sausage (Food & Wine)
- 4 medium poblano chiles
- 4 tablespoons unsalted butter
- 2 small onions, finely chopped
- 2 medium celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 2 tablespoons minced garlic
- 1 pound coarsely ground country sausage meat or breakfast sausage without casings
- 1 tablespoon dried oregano, crumbled
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 cup turkey or chicken stock or canned low-sodium broth
1. Butter a large gratin dish or a nine-by-13-inch baking dish. Break the Country Corn Bread into one-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least four hours or overnight.
2. Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
3. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, eight to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, which should be about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the cornbread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
4. Preheat the oven to 350° Fahrenheit. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.
5-Star Sausage, Apple and Cranberry Stuffing
Total cook time: 1-hour, 40 minutes
- 5 1/2 cups cubed white European style or sourdough bread, see Notes for Gluten Free Options
- 2 1/2 cups cubed whole grain wheat bread, see Notes for Gluten Free Options
- 1 1/2 pounds ground pork sausage
- 1 1/2 cups chopped yellow onion
- 1 1/2 cups grated carrot (2 to 3 large carrots)
- 1 1/2 cups chopped celery
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary leaves
- 2 1/2 teaspoons fresh thyme leaves
- 1 large Honeycrisp apple, cored & coarsely chopped
- 1 large Granny Smith apple, cored & coarsely chopped
- 1 1/4 cups dried cranberries
- 1/2 cup minced fresh parsley
- 3/4 cup Golden Tangerine Turkey Giblet Stock
- 3/4 cup fine-quality Chardonnay or dry white wine
- 6 tablespoons unsalted butter, melted
1. Preheat oven to 350º Fahrenheit. Line two baking sheets with parchment paper. Bake the white or sourdough and whole wheat bread cubes in one layer on prepared baking sheets until golden brown, about 10 to 15 minutes, stirring halfway through baking time. Transfer toasted bread cubes to a bowl and let them cool.
2. In a large skillet, cook the sausage and onions over medium-high heat, stirring and breaking up the lumps until evenly browned. Add the carrots, celery and herbs; cook for two minutes while stirring to blend flavors. Pour sausage mixture over bread in bowl. Stir in chopped apples cranberries and parsley. Drizzle the stock, wine and melted butter over stuffing mixture; toss well. Allow stuffing to cool completely before stuffing the turkey. Spoon loosely into turkey cavities to fill.
3. To bake stuffing separately outside the bird, bake in a generously buttered casserole dish in a preheated 350º Fahrenheit oven for 30 to 40 minutes, covered. Remove the casserole from the oven and remove the lid. Drizzle desired amount of butter over the top. (Two tablespoons will do.) Return to oven and bake an additional 10 to 15 minutes for a crisp, golden brown top.