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How to Make the Ultimate Stuffing

November 13, 2019

Ah, stuffing. The irresistible dish that lets turkey take center stage while humbly playing a critical supporting role each and every Thanksgiving. You certainly can’t go wrong with a simple, classic stuffing but the flexible dish also allows for plenty of creativity if you’re looking to challenge tradition.

Whether this is your first time on stuffing duty or if you’ve been at it for years, consider these stuffing-building steps as you plan your recipe: 

  • Start with the basics. Most traditional stuffing’s have the same basic ingredients: bread cubes, a medley of vegetables like onions and celery, and a mix of aromatic herbs united by broth and butter.
  • Amplify the umami. Bread may be the base, but umami-packed add-ins are what separate good stuffing’s from great ones. Umami is that rich, savory flavor we get from foods like cooked meats, cheeses and fish so adding sausage, pancetta, bacon or cheese are all great umami sources for stuffing. Mushrooms are another great way to achieve that craveable flavor while also adding another serving of vegetables to the dish. Better yet, use The Blend™ and get the best of both worlds. Blending chopped mushrooms with meat means double the umami flavor.
  • Choose your aromatics. Stuffing is known for its generous proportions of chopped herbs like parsley, rosemary and sage. If you’re feeling adventurous, dabble with herbs like fennel for an unexpected twist.
  • Take a few risks. Keep your dinner guests on their toes by adding an unexpected ingredient like chestnuts, oysters or hazelnuts. Or, swap the traditional bread for cornbread.
  • Add more mushrooms. Obviously!

If you’re looking for one silver-bullet recipe to keep things quick, simple and impress everyone at the table, this Sausage & Mushroom Stuffing is a sure route to take. Then, enjoy your leftovers for brunch the next day with this Leftover Stuffing Mushroom Strata

One response to “How to Make the Ultimate Stuffing”

  1. Sheri says:

    I have been doing smoked sausage & lots of mushrooms probably for 30 years! 😋😋

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