When the holiday season rolls around and family dinners are on the horizon, stuffing is one of the first dishes that come to my mind. Not just any stuffing, but the kind that’s so good that you find yourself dreaming about it days after the feast. That happened when I stumbled upon Smitten Kitchen’s stuffing recipes. If you’re not already familiar with Smitten Kitchen, it is a treasure trove of meticulously tested, mouthwatering recipes created by Deb Perelman, a home cook who has turned her small New York kitchen into a powerhouse of culinary inspiration.
How to make Smitten Kitchen’s Stuffing
Smitten Kitchen’s stuffing recipe is a popular and flavorful take on traditional Thanksgiving stuffing. It uses a variety of fresh ingredients that bring texture and depth of flavor to the dish.
Ingredients
- 1 pound (455 grams or about half a loaf) of sturdy white bread (like French, sourdough, or a country loaf) torn into bite-size chunks
- 5 tablespoons (70 grams) unsalted butter, plus more for the baking dish
- 1 large or 2 small onions, finely chopped
- 1 large or 2 small stalks celery, finely chopped (optional)
- Salt and freshly ground black pepper
- 1 large tart apple, such as Granny Smith, peeled and cut into 1/4-inch cubes (about 2 cups)
- 1 to 1 1/2 teaspoons finely chopped fresh sage leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1/2 cup (120 ml) dry white wine
- 1 cup (235 ml) turkey, chicken, or vegetable broth, plus more if needed
- 2 large eggs
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Spread the bread chunks on a large baking sheet in a single layer and toast in the oven until they are golden all over, turning them once or twice throughout. This usually takes about 20 to 25 minutes. Once toasted, transfer the bread to a large mixing bowl.
- Cook the Vegetables: Reduce the oven temperature to 350°F (180°C). In a large skillet over medium heat, melt the butter. Add the onions, celery (if using), and a couple of pinches of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the apple and cook, stirring, until it’s slightly softened but not mushy, another 3 to 5 minutes. Stir in the sage, rosemary, and thyme.
- Combine: Pour this mixture over the bread crumbs, tossing well to combine. Drizzle the white wine and 1 cup broth over the mixture, tossing again to evenly moisten. In a small bowl, beat the eggs, then fold them into the stuffing mixture until everything is well mixed.
- Bake: Butter a 2 1/2 to 3-quart baking dish. Transfer the stuffing mixture to the dish, spreading it out evenly. If the mixture seems too dry, drizzle a little extra broth over it—you want it moist but not soggy. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 20 to 30 minutes until the top is golden and crisp.
Tips for Perfect Stuffing
- Bread Choice: The choice of bread can significantly impact the texture and flavor of your stuffing. Choose a good quality, sturdy loaf that can absorb the liquid without turning mushy.
- Moisture Balance: Finding the right moisture balance is key. The stuffing should be moist inside and crispy on top. Don’t hesitate to adjust the amount of broth based on the dryness of your bread and your personal preference.
- Make Ahead: To save time, you can toast the bread up to a day in advance. Store the cooled, toasted bread chunks in an airtight container at room temperature.
- Flavor Variations: Feel free to experiment with different apples or mix in additional herbs to suit your taste. A pinch of nutmeg or some walnuts can add an exciting twist.
What to serve with
Pairing the perfect accompaniments with Smitten Kitchen’s Apple-Herb Stuffing can turn a great meal into an unforgettable feast. Given the stuffing’s rich flavors and textures, including the sweetness of apples and the earthiness of fresh herbs, your side dishes and main courses should complement and balance these tastes.
Main Courses
- Roast Turkey: Given stuffing’s traditional role as a turkey accompaniment, a beautifully roasted turkey is a natural pairing. The savory juiciness of the turkey complements the fruity and herbed dimensions of the stuffing.
- Roast Chicken: For smaller gatherings, a roast chicken provides a similar harmony of flavors as turkey but on a more manageable scale. The stuffing can also be used to fill the cavity of the chicken, infusing it with moisture and flavor.
- Pork Loin or Pork Chops: The apple element in the stuffing beautifully complements pork’s natural flavors. A pork loin roast with a simple herb crust or pan-seared pork chops make for an excellent match.
- Vegetarian Roast: Consider a butternut squash or cauliflower roast for a vegetarian option. These robust vegetables pair nicely with the stuffing, especially when they’re seasoned with complementary herbs.
Side Dishes
- Green Bean Almondine: Fresh green beans tossed with butter, lemon juice, and slivered almonds offer a light and crunchy contrast to the soft and savory stuffing.
- Brussels Sprouts with Bacon: Roasted Brussels sprouts mixed with crispy bacon bits add a bit of smokiness and texture that contrasts nicely with the stuffing’s richness.
- Roasted Root Vegetables: A medley of roasted carrots, parsnips, and sweet potatoes seasoned with herbs and olive oil can mirror and enhance the earthy and sweet notes in the stuffing.
- Cranberry Sauce: A tangy and slightly sweet cranberry sauce can cut through the richness of the stuffing and provide a burst of flavor that complements both the main dish and the sides.
- Gravy: A well-made gravy can tie all components of the meal together. Use the pan drippings from your roast, seasoned and thickened, to drizzle over the stuffing and enhance its savory qualities.
Salads
- Mixed Greens with Apple Slices: A light salad of mixed greens, thin apple slices, walnuts, and a vinaigrette dressing echoes the apple in the stuffing and provides a fresh counterpoint to the meal’s heavier elements.
- Kale Salad: A hearty kale salad with a lemony dressing, dried cranberries, and pecans offers a textural contrast and a balance to the richer dishes on the table.
Desserts
- Pumpkin Pie: To end the meal on a traditional note, a creamy pumpkin pie with a dollop of whipped cream pairs wonderfully, following the theme of hearty, comforting dishes.
- Apple Crisp: If your guests are fans of the apple flavor in the stuffing, an apple crisp for dessert, with its sweet, cinnamon-laced topping, makes for a satisfying conclusion to the meal.
Ingredients Substitutes
When making Smitten Kitchen’s Stuffing, you might need to substitute some ingredients either due to dietary restrictions, allergies, or simply because you don’t have them on hand.
Bread
Original Ingredient: The recipe may call for a specific type of bread, such as sourdough or a sturdy white loaf.
Substitutes: For a gluten-free version, use your favorite gluten-free bread. If you’re looking for a different flavor profile, whole grain or rye bread can add interesting nuances. Day-old bread is best for its dryness, which better absorbs flavors.
Apples
Original Ingredient: A particular variety of apple might be recommended for its sweetness or tartness.
Substitutes: If the specified variety is not available, look for apples that balance sweetness and tartness, such as Honeycrisp or Gala. Granny Smith apples are a reliable choice for a tarter profile. Pears can also be an excellent substitute or addition for a different twist.
Onions and Celery
Original Ingredients: These are usually fundamental for the base flavor.
Substitutes: Leeks or shallots can replace onions for a milder taste. If you’re out of celery or dislike its texture, try using fennel for a subtly different flavor profile that still retains a satisfying crunch.
Fresh Herbs
Original Ingredients: Fresh herbs like sage, rosemary, and thyme are key to the stuffing’s aromatic profile.
Substitutes: Dried herbs can be used if fresh ones aren’t available, but reduce the quantity used by about a third since dried herbs are more concentrated in flavor. For example, if the recipe calls for 1 tablespoon of fresh herbs, use 1 teaspoon of the dried version. Mixing dried Italian seasoning can provide a complex flavor if you don’t have the specific herbs listed.
Broth
Original Ingredient: Chicken or vegetable broth is often used to moisten the stuffing.
Substitutes: For a vegetarian stuffing, ensure you use vegetable broth. If you don’t have broth, you can use water with a little extra seasoning, though the flavor might be less rich. In a pinch, dissolving a bouillon cube in water is an effective broth substitute.
Butter
Original Ingredient: Butter is typically used for sautéing and adding richness.
Substitutes: For a dairy-free version, you can use olive oil or a plant-based butter. The olive oil will add a different flavor but won’t compromise the dish’s richness.
Eggs
Original Ingredient: Eggs act as a binder in the stuffing.
Substitutes: If you need an egg-free version, opt for a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for about 15 minutes) or a commercial egg replacer. These substitutes help to bind the stuffing without using animal products.
Final Thoughts
By following these detailed steps and tips, you can create a Smitten Kitchen’s Stuffing that could easily steal the show at your next holiday dinner or festive gathering.
More Smitten Kitchen Recipes:
Ingredients
- 1 pound (455 grams or about half a loaf) of sturdy white bread
- 5 tablespoons (70 grams) unsalted butter, plus more for the baking dish
- 1 large or 2 small onions, finely chopped
- 1 large or 2 small stalks celery, finely chopped (optional)
- Salt and freshly ground black pepper
- 1 large tart apple
- 1 to 1 1/2 teaspoons finely chopped fresh sage leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1/2 cup (120 ml) dry white wine
- 1 cup (235 ml) turkey, chicken, or vegetable broth, plus more if needed
- 2 large eggs
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Spread the bread chunks on a large baking sheet in a single layer and toast in the oven until they are golden all over, turning them once or twice throughout. This usually takes about 20 to 25 minutes. Once toasted, transfer the bread to a large mixing bowl.
- Cook the Vegetables: Reduce the oven temperature to 350°F (180°C). In a large skillet over medium heat, melt the butter. Add the onions, celery (if using), and a couple of pinches of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the apple and cook, stirring, until it's slightly softened but not mushy, another 3 to 5 minutes. Stir in the sage, rosemary, and thyme.
- Combine: Pour this mixture over the bread crumbs, tossing well to combine. Drizzle the white wine and 1 cup broth over the mixture, tossing again to evenly moisten. In a small bowl, beat the eggs, then fold them into the stuffing mixture until everything is well mixed.
- Bake: Butter a 2 1/2 to 3-quart baking dish. Transfer the stuffing mixture to the dish, spreading it out evenly. If the mixture seems too dry, drizzle a little extra broth over it—you want it moist but not soggy. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 20 to 30 minutes until the top is golden and crisp.
