Tuesday, January 23, 2018
Cooking

Sausage and apple Thanksgiving stuffing is a heartland recipe

The truth is I don't remember seeing stuffing on the Thanksgiving table. We had turkey every year, and I know there was cranberry sauce. Potatoes, always. Mashed or scalloped and afloat between thick layers of butter and cheese. But stuffing? I can't picture it and if it was on the table I'm not sure who in our family would have cooked it.

You may think, what the heck does this girl from Miami know? A girl from a city where they call it "Sangiving" and the traditional American staples of this holiday might share a table with gallo pinto, taquitos, and tres leches.

But I have my sources. A boy from Iowa and a copy of the classic Joy of Cooking, which was a high school graduation gift from his Michigan-born father. The cookbook dedicates a couple pages to the topic of stuffing and offers a basic recipe with many variations. This Thanksgiving we're heading to Iowa, which feels very much like the center of America, so I'm bringing a fairly traditional stuffing recipe with me.

Apples are in season and we can't stop eating them so I put a ton of them in this version. There's also a good amount of sausage because we once spent a weekend in Chicago and on our way to the airport, Danny's dad took us on a last-minute mission to find a Polish grocery store. It was kielbasa or bust. The car was split over this moment of spontaneity, but we ended up making the flight on time and the detour proved to be worth it.

My first go with this stuffing had good flavor but turned out too dry. The texture reminded my Midwestern taste tester more of panzanella. So I doubled the amount of stock and increased the amount of sausage and apple quite a bit. The result is a much more cohesive stuffing with a crisp top layer.

Pay attention to the size of the bread cubes and try to get them as close to ½-inch pieces as you can. I used fennel here instead of celery for a more nuanced flavor. Oh, and as you probably know, this is the kind of the thing that reheats very well. Any leftovers should be warmed up the morning after and topped off with a runny egg. A solid breakfast before the lunch of leftover turkey sandwich, I bet.

Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with boyfriend Danny Valentine, an education reporter for the Times. For more kitchen adventures, visit her blog, alittlesaffron.com. She can be reached at [email protected]

Comments
What’s your most romantic food story? We want to hear it

What’s your most romantic food story? We want to hear it

Calling all romantic foodies: We want to hear about your tales of love and food. For Valentine’s Day this year, we’re looking into some famously adorable dishes, like Engagement Chicken, a roast chicken first published in Glamour magazine in 2004 tha...
Published: 01/23/18
Taste test: New cereals

Taste test: New cereals

The cereal aisle is one of our favorites at the grocery store. Every week, it seems new options are rolled out, each with even more sugar, chocolate or some twist on an old favorite. January seems a particularly popular month for new cereal promotion...
Published: 01/22/18

From the food editor: Mastering the frittata, with help from a lot of mozzarella cheese

Let’s talk about frittatas. Specifically, how I can never seem to make one that actually tastes good. They are described in blogs and cookbooks as an easy, breezy dish suitable for using up leftovers lingering in your fridge. Like a quiche, but low-c...
Published: 01/22/18
Healthful eating is just a one-pan fish dish away

Healthful eating is just a one-pan fish dish away

By Ellie KriegerI recoil at the repentant food chatter that crops up this time of year, dominated by words such as "cleanse" and "detox," which, from what I can tell, are just modern code for "extreme diet." But part of cultivating a healthy, balanc...
Published: 01/17/18
We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

I sat at my desk eating chunked pineapple straight out of the can, reading about how much fruit and vegetables we should all be eating every day: 1 1/2 to two cups of fruit, 2 1/2 to three cups of vegetables, at a minimum, per the United States Depar...
Published: 01/17/18
Taste test: pot stickers

Taste test: pot stickers

Whenever I order meals at a Chinese or Japanese restaurant I always look for pot stickers on the menu. The tasty Asian dumplings are filled with pork or chicken and veggies and cooked with a perfect balance of steaming and frying. The reason I order ...
Published: 01/16/18
From the food editor: Recipe for warm, cozy Pita Ribollita soup

From the food editor: Recipe for warm, cozy Pita Ribollita soup

When I first made this soup, Florida was in the grips of a cold weather snap, the likes of which rarely happens in this part of the state. We’re talking a whole week of lows in the 30s. The 30s! It was everything I ever wanted and more — the rare win...
Published: 01/16/18
Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

By Drew JacksonBleeding veggie burgers, edible flowers and tree-based sparkling waters could be the most popular foods of the year.Whole Foods, the organics pioneer and Jeff Bezos-backed supermarket, peered into its crystal milk jug and unveiled what...
Updated one month ago
Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

The Pillsbury Bake-Off is serious business and big bucks. Since 1949, the country’s most competitive home cooks put their thinking caps on: How can I use one of the designated Pillsbury products in a new, original — and here’s the tricky part — outra...
Published: 01/09/18
For something different, embrace the country-style pork rib

For something different, embrace the country-style pork rib

When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of pork: the country-style rib.Why oddball? First, it su...
Updated one month ago