When it comes to stuffing, I stand firmly on the “outside of the turkey” argument. I am not a fan of soggy stuffing straight from the bird. Or that you have to overcook your turkey in order to bring the stuffing to a safe temperature.
The problem with this can be: how do you fit everything in the oven that needs to be baked and have it all hot at serving time. Especially when you only have one oven. I am experiencing some serious Dual-Oven-Envy at my house. Especially at holiday times.
Solving the problem of competing oven-needing foods is doable with a little advance preparation. Pies can be cooked the day before. Rolls can be prepared and partially pre-baked (more on this later this week). But what about things that need to be cooked same day?
An appliance that can be used to your advantage here is your Crock Pot. With stuffing, however, I really like the crispy bread edges that you can only get in the oven. So I compromise: early in the day, before I put the turkey in the oven, I bake my stuffing at 400°F for 30 minutes, ensuring perfectly crispy edges. I then transfer the stuffing to my crock pot, set it on the lowest heat possible, and keep it warm in the crock pot while the turkey cooks. If you are not making a huge amount of stuffing, some oval casserole dishes will fit directly into the bottom of a large crock pot. If not, just scoop the stuffing into the crock pot, trying to keep the crisp top edges on the top in the crock pot as well.
This is a pretty standard bread stuffing recipe, with the addition of roasted garlic and dried cranberries. I love the contrast between the smoky flavor of the roasted garlic and the sweet tang of the cranberries. Need help roasting garlic: click through to How To . . . Roast Garlic. It is pretty simple.
You can also add mushrooms, but I usually leave them out to appease my Mushroom-Hating-Children. Occasionally, however, I will chop them finely in the food processor, and then no one is the wiser.
You can use store-bought bread cubes, or make your own (highly recommended). Cube several different varieties of bread: white, wheat, rye, English muffins, bagels—all those ends that no one wants to eat. Spread in a single layer on large baking pans. If you have the time, and the humidity is not too high, just leave them sitting on the counter for 2-3 days to dry out. Stir them around occasionally. Be careful though: these sandwich ends that no one wanted to eat yesterday become just like candy to little fingers when they are turned into bread cubes. So start with more bread than you think you will need. Also: the bread will shrink as it dries, so start with more fresh bread than the dried cubes called for in the recipe.
If you are short on time, dry them in the oven at a very low heat (200°F max), stirring often. It will take about 1 hour to dry the bread in the oven.
Roasted Garlic Stuffing
½ cup butter
2 cups chopped onion
2 cups chopped celery
1 cup sliced or finely chopped mushrooms, optional
1 head of garlic, roasted (about 10 cloves) <see How To. . . Roast Garlic>
12-13 cups dry bread cubes
1 tsp poultry seasoning
1 Tbs fresh sage, finely chopped or 1 tsp dried sage
1 ½ tsp salt
½ tsp pepper
2 tsp fresh thyme, chopped or 1 tsp dried thyme
½ tsp marjoram
1 ½ – 2 cups turkey or chicken broth
1 cup dried cranberries, optional
Sauté onion, celery and mushrooms in butter. Crush roasted garlic cloves and stir into skillet. Pour vegetables over bread cubes in a large bowl. Mix in seasonings. Stir in enough broth to moisten. Stir in cranberries, if desired. Place in a covered casserole dish and bake at 325°F for 1 hour (or 400°F for 30 minutes).
COOKING TIPS: Stuffing can be prepared the day before and refrigerated overnight. If oven room is a problem, cook stuffing early in the day (before you put the turkey in the oven) for 30 minutes at 400°F. Transfer stuffing to a crock-pot and heat on very low heat until serving time.
Yield: this makes a lot! About 15-20 good-sized servings