stuffing

—Bread pudding is a pretty cool alternative in that it can be sweet or savory! I like how versatile it is.  I, of course, slightly spice mine up, add veggies (duh!) and you can’t beat the cheese, eggs and cream 🙂

—My only tips for these two would be “use quality ingredients.”  Make your own stock for the stuffing, or use a really good one, I love Trader Joe’s veggie stock, actually more than i like their chicken broth!  It has way more flavor. Use good bread! This year I am adding spicy sausage and caramelized onions to my Green Sriracha and zucchini bread pudding.

Wow, are you drooling yet?  We are just getting started on this Food Adventure Holiday edition….

HUNGRY JAX’S TAKE ON STUFFING: Don’t Stuff it !  Tweak it !

Hey fellow foodies… here are my tips on getting the most of your stuffing experience….

— I don’t ever put stuffing inside my turkey, I just cook it in a separate dish!  Why?  Because there is a slight risk of salmonella if the turkey is under cooked.  By placing stuffing inside the turkey you’re creating longer and unreliable cooking times.  Don’t risk turning a holiday into a sick day.

3. Add ins: Doctor up a simple stuffing by adding apples, pears, maple sausage, bacon or pancetta!  Raisins, crasins and water chestnuts are also great too!

Finally, we have the last crew member giving some tips:

 

THE BIG RAGU’S TAKE ON STUFFING: Go Italian with it.

The Big Ragu says “here is my super duper, top secret, family recipe for Italian style stuffing that is versatile, quick and easy.”

This recipe, developed by my mom, is used regularly by our family for turkey stuffing, stuffed artichokes, stuffed mushrooms and even stuffed clams.  I have tweaked it in my own special way, but basically it comes down to …. the “butter drizzle” at the end.

ITALIAN STYLE STUFFING RECIPE:

Ingredients: 1 Loaf of Bread, 2 Eggs, 2 TBS Minced Garlic, 3 dashes of garlic powder, 3 dashes black pepper, 1 can of chicken broth (14oz), 2 TBS dried Oregano, 2 TBS Basil (dried or fresh), and a stick of melted butter or 2.

Directions:  Whirl a loaf of bread in a food processor (Ragu normally uses Wonder Bread) or chip a loaf of bread by hand into silver dollar size pieces.  Place bread into a big mixing bowl.  Add eggs and spices and mix by hand, no.. really, using your hand and fingers.  All the time slowly adding chicken broth until stuffing is mixed and slightly wet.   The stuffing is best cooked in a casserole dish at 350 degrees for about 15-20 minutes until golden brown.  *** The final and maybe most important step: Right before serving, drizzle some hot, melted butter over the top of the dressing.

 

Want Oyster Suffing (Dressing)?  Use the above recipe and add a pint or quart of raw oysters, depending on how much of a seafood lover you are.

But Ragu, you say… “You didn’t put the stuffing in the turkey?”

NOPE.. I always cook it in a separate dish.

Here is what I stuff all turkeys with: Equal amounts of lemon halves and quartered onions.  I stuff them in until they are bursting out.  But I never eat the onions or lemons.

 

So there you have it…

The Food Adventure Crew of Chef House, Hungry Jax and The Big Ragu want to thank you for checking out our tips, and wish each and every one of you a Happy Thanksgiving.

Are you a Dayton Foodie?  Follow us on Facebook by clicking HERE.  We feature amazing photos, restaurant features, dinner events, charity events, recipes, cooking classes and so much more!

Feel free to browse some of our Holiday and party photos below.