Move the turkey and let the real star of the show take center stage - the stuffing. Everyone knows and loves the classic Thanksgiving stuffing, but have you ever wondered if stuffing couldn't be... more? Well then, we dare to dream and find a world of fillings waiting to be discovered!
Method
Italian Ciabatta Filling Method:
Preheat oven to 200°F with convection.
Place the cubes of focaccia in a large baking dish. Bake the bread cubes until completely dry, 1 ½ to 2 hours.
Let the bread cubes cool. Increase oven temperature to 375°F with convection.
Place the pancetta in a large skillet, preferably cast iron or carbon steel. Heat the pancetta over medium-high heat and cook until the fat has completely evaporated and the meat is tender, 4-5 minutes.
Remove the pancetta from the pan with a slotted spoon and set aside on a plate or tray lined with paper towels.
Add ham to rendered fat and fry over high heat until crispy, 1-2 minutes per side.
Use tongs to remove the ham from the pan and place it in the same bowl or paper towel-lined baking sheet.
Remove all but 1 tablespoon of the shortening from the pan. Add onions and cook over medium-high heat until translucent, 3-4 minutes.
Add the artichoke hearts, sun-dried tomatoes, garlic, thyme, rosemary and pine nuts to the pan and cook, stirring, for 1-2 minutes.
Transfer the cooked vegetables to a large metal bowl. Add the pancetta, prosciutto and focaccia croutons to the bowl. Fold to combine the mixture well with a plastic spatula.
(Video) Pasta Part II: Filled Pasta | Basics with BabishAdd the eggs and enough broth to moisten the bread without pooling at the bottom of the bowl.
Season with salt and pepper and mix again.
Transfer the mixture to a greased 9x13 casserole dish (with neutral or light olive oil) or large cast iron skillet.
Sprinkle the filling with an even sprinkling of parmesan. Cover the form with aluminum foil.
Bake the filling for 25 minutes, remove the foil and bake for an additional 15-20 minutes or until golden brown and crispy.
Corn Bread Stuffing Method:
Preheat oven to 400°F. Prepare a large baking sheet with nonstick spray and parchment.
In a large bowl, combine cornbread mixtures and prepare dough according to package directions.
Transfer the cornbread mixture to the prepared baking sheet. Bake the cornbread for 13-15 minutes until browned and set.
Let the cornbread cool completely. Reduce oven temperature to 200°F.
On a clean work surface, turn the baking sheet over to reveal the cornbread. Peel the parchment and cut the cornbread into 1-inch cubes.
Transfer the cornbread cubes to a large baking dish. Bake the bread cubes until completely dry, 1 ½ to 2 hours.
Let the cornbread croutons cool completely.
Preheat oven to 375°F with convection. Prepare a 9 x 13-inch casserole dish or large cast-iron skillet with an even layer of softened unsalted butter.
Heat a large skillet, preferably cast iron or carbon steel, over medium-high heat. Add the sausage and cook for 4-6 minutes or until cooked through. Remove the sausage from the pan with a slotted spoon and place on a paper towel-lined plate or tray.
Then add the onion and celery to the pan. Cook until the vegetables are tender and the onion is translucent, 4-6 minutes.
Add the garlic and sage, stir to combine, and continue to cook the mixture for 1 minute.
Transfer the reserved sausage, vegetable mixture and about 80% of the cornbread crouton to a large metal bowl. Fold to combine mixture.
Add the eggs and enough turkey broth to moisten the cornbread croutons without pooling liquid in the bottom of the bowl. Then season with salt and pepper and mix again.
Transfer the cornbread mixture to the prepared bowl. Top the mixture with the reserved cubed cornbread croutons and press them gently into the dough.
Cover the baking sheet with aluminum foil and place the baking sheet in the preheated oven. Bake covered for 25 minutes, then uncover and bake for another 10-15 minutes.
Bacon Cheddar Cookie Stuffing Method:
Place the cookie rolls on a large baking sheet lined with parchment paper.
(Video) Donuts | Basics with BabishBake the cookies according to package directions.
Let the cookies cool completely.
Preheat oven to 200°F.
Cut the cookies into 1-inch cubes and place on a large baking sheet. Bake the cookie cubes until completely dry, 1 ½ to 2 hours.
Let the biscuit cubes cool. Increase oven temperature to 375°F with convection.
Place the bacon and water in a large skillet, preferably cast iron or carbon steel. Heat the bacon over medium-high heat and cook until the fat has completely evaporated, the water has evaporated and the meat is cooked through and crispy, 6-8 minutes.
Remove the bacon from the pan with a slotted spoon and place on a plate or tray lined with paper towels.
Remove all but 1 tablespoon of the bacon grease from the pan. Then increase the heat to medium and add the onion, celery and fennel to the pan. Cook until vegetables are tender, about 4-6 minutes.
Add the garlic, sage, rosemary, thyme, brown sugar, red pepper flakes and nutmeg to the pan. Stir to combine the mixture and cook for 1 more minute.
Place the reserved bacon, vegetable mixture, and croutons in a large metal bowl.
Fold to combine the mixture well with a plastic spatula.
Add the eggs and enough broth to moisten the bread without pooling at the bottom of the bowl.
Season with salt and pepper and mix.
Transfer mixture to a greased (with neutral oil or light oil) 9 x 13-inch casserole dish or large cast-iron skillet.
Cover the refractory with aluminum foil.
Bake the filling for 25 minutes, remove the foil and bake for another 15-20 minutes or until golden brown and crispy
Ingredients
Ingredients for Italian Ciabatta Filling:
1 large loaf (~16 oz) olive ciabatta, diced
4 ounces pancetta, cubed
4 ounces sliced ham, sliced
1 white onion, diced
(Video) Pies | Basics with Babish¾ cup canned artichoke hearts, coarsely chopped
½ cup sun-dried tomatoes, drained + coarsely chopped
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
⅓ cup pine nuts, toasted
3 - 4 cups of turkey broth
To prove sal kosher
Freshly ground black pepper to taste
2 big eggs
Depending on your needs, neutral oil or light olive oil
Grated Parmesan, if needed
Corn Bread Stuffing Ingredients:
6 tablespoons unsalted butter
3 boxes of cornbread mix (e.g. Jiffy)
3-4 tablespoons unsalted butter, softened
12 ounces ground breakfast sausage
1 white onion, chopped
3-4 chopped celery stalks
2 garlic cloves, minced
1 ½ tablespoons fresh sage, chopped
2 large whole eggs, beaten
3-4 cups turkey broth, preferably homemade
(Video) Gnocchi | Basics with BabishTo prove sal kosher
Freshly ground black pepper to taste
Ingredients for Bacon Cheddar Cookie Filling:
1 refrigerated cookie roll (8 large cookies)
12 ounces bacon, sliced (or breakfast sausage)
½ cup of water
1 white onion, chopped
3-4 chopped celery stalks
½ fennel bulb, pit removed + chopped
3 garlic cloves, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 spoons of brown sugar
¼ teaspoon crushed red pepper flakes
¼ teaspoon freshly grated nutmeg
½ pound sharp cheddar, shredded
2 large whole eggs, beaten
3-4 cups turkey broth, preferably homemade
To prove sal kosher
Freshly ground black pepper to taste
Depending on your needs, neutral oil or light olive oil
Emilia Saxony
basics with babish,filling,Thanksgiving