Keep It Simple

Why Your Stuffing Shouldn’t Be Fancier Than Your Turkey…

For many of us, the traditional Christmas feast is a repeat of our Thanksgiving meal: turkey with all the fixings. And I, for one, love it. The bird, of course, is the main event, but the side dishes are equally important.

As you plan your Christmas menu, here’s some advice: Keep your stuffing simple. Sure, you might be tempted to get fancy, throwing in artisanal sausages, oysters, wild mushrooms, dried fruit and maybe a hint of truffle oil. But before you reach for that overpriced ingredient, let’s talk turkey – well, dressing, actually.

The Picky Eaters’ Conundrum: First, let’s address the pint-sized critics: children. Kids are many things – adorable, energetic and surprisingly opinionated about their food. If you think your niece who refuses to eat anything but mac and cheese will appreciate chanterelle mushrooms in her stuffing, think again. Fancy stuffing can lead to a chorus of “yuck, what’s that?” and a pile of untouched plates. Basic stuffing, on the other hand, is a safe bet. Bread, butter, herbs – classic and kid-friendly. Even the pickiest eaters can appreciate something that doesn’t look like it’s trying too hard.

The Fastidious Adult Factor: Now, onto the adults. You might think you’ve got a sophisticated crowd, but when it comes to turkey stuffing, all bets are off. Even grown-ups have their culinary quirks. There’s your brother who has a mysterious aversion to anything with mushrooms. Your nephew swears she can taste the tiniest hint of sausage and insists it ruins the dish. Then there’s your cousin who is convinced that anything with more than five ingredients is “trying too hard.” The feast is about comfort food, not gastronomic experimentation.

The Comfort Factor: Your holiday meal is about comfort and tradition. Stuffing should taste like your grandma’s kitchen, not a five-star restaurant. There’s something heartwarming about the simplicity of basic stuffing. The familiar aroma of bread, butter and herbs wafting through the house can transport you back to simpler times. It’s food meant to be shared and enjoyed, without anyone asking, “What exactly is in this?”

Pro Tips for Perfect Stuffing

Bread Choice: Use day-old bread, which helps absorb the flavors better. I prefer sourdough or good, old-fashioned white bread.

Herbs: Fresh herbs provide a vibrant flavor, but if you’re in a pinch, dried herbs can be used – just remember to reduce the quantity by about a third, as dried herbs are more concentrated.

Broth: Homemade broth can elevate your stuffing, providing a richer, more nuanced flavor. However, a good-quality store-bought broth will work.

Texture: If you prefer your stuffing on the moist side, add a bit more broth. For a crispier texture, bake the stuffing uncovered for a longer period. •

Homemade Holiday Stuffing

Servings: 8
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
(longer if you prefer a crunchier texture)

Ingredients:

• 3 T butter
• 2 or 3 medium onions, chopped
• 4 celery ribs, chopped
• ½ cup chopped fresh parsley
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 1 T fresh sage
• ½ tsp. salt
• ½ tsp. fresh ground
• black pepper
• 1 loaf stale bread (white bread or sourdough),
• cut into 1-inch cubes
• 2 cups fat-free chicken broth

Directions:

Step 1: Preheat your oven to 350 degrees. Spread the cubed bread on a baking sheet and toast in the oven until lightly golden and crisp, about 10-15 minutes.

Step 2: In a large skillet, melt the butter over medium heat. Add the onions, celery and garlic, cooking until tender and fragrant, about 8-10 minutes. Stir in the parsley, sage, rosemary, thyme, salt and pepper.

Step 3: Transfer the toasted bread cubes to a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread, tossing gently to combine. Whisk together the eggs and broth, then add this liquid to the bread mixture, stirring gently until evenly moistened.

Step 4: Lightly grease a large baking dish. Spoon the stuffing mixture into the dish, spreading it out evenly. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and crispy.