How-Tuesday: Stuffing Recipe From The New Thanksgiving Table

When it comes to the Thanksgiving feast, I reserve most of my plate for the stuffing. Savory, moist, and hearty, the irresistible mixture is my primary motivation for stumbling across the Turkey Trot's finish line.

Families tend to adhere to traditional Thanksgiving recipes for generations and generations, but I love the idea of incorporating regional flavors and techniques to truly reflect contemporary Americana. Diane Morgan's The New Thanksgiving Table introduces tapenades, ginger brines, and enchiladas to the standard fare. For this week's How-Tuesday, she shares her recipe for Linguiça Sausage Stuffing With Mushrooms and Caramelized Onions — my salivary glands have officially kicked into overdrive.

Purchase The New Thanksgiving Table from Amazon or an independent bookseller

Thanksgiving is the one day of the year when nine out of ten Americans sit down to a home-cooked meal, and that meal, according to one survey, almost always features turkey. Depending on where you live, however, that turkey is roasted, smoked, grilled, deep-fried, or turned into the elaborate Cajun specialty known as "turducken," in which a boned chicken is stuffed inside a boned duckling, which in turn is stuffed inside a boned turkey, along with stuffing, to boot! There are also regional preferences in seasonings: sage and garlic are perennial favorites in some parts of the country, while rosemary, paprika, and cloves seem to rule in the South.

The New Thanksgiving Table commemorates this quintessential American holiday with a spotlight on the regional specialties that make this vast land of ours so gastronomically amazing. While the classic Thanksgiving meal includes turkey, cranberries, pumpkins, and root vegetables, those same ingredients have been reinterpreted in myriad ways that reflect the diversity and breadth of twenty-first-century America.

Traditional cranberry compote, for example, may have Yankee roots, but it has metamorphosed into a cranberry salsa with onions and chiles in the Southwest. Or, the classic savory bread or rice dressings used to stuff turkey in the Northeast is often replaced with versions featuring crunchy, ebony-colored wild rice farther west in Minnesota, taking advantage of the native grain — actually a grass — of the region. In the Heartland, late-harvest corn is made into a pudding to accompany the holiday bird, whereas corn bread dressing and sweet potato spoon bread are served in the South. Along the Chesapeake Bay, a crab appetizer often starts the Thanksgiving feast, while along the Gulf Coast, pickled shrimp or oysters on the half shell whet the palate in anticipation of the holiday meal.

Here's wishing you a bountiful and peace-filled Thanksgiving — with a regional twist, of course!

Our culturally diverse nation may have strong Yankee roots that defined much of what we know as the traditional Thanksgiving meal, but recognizing and incorporating other wonderful ethnic foods into our harvest feast speaks to the spirit of the holiday. I couldn't resist using Portuguese linguiça sausage in this stuffing. The smoky, zesty sausage is a great match for roast or grill roasted turkey. Ask your local butcher or specialty-foods shop about availability, or order online from www.gasparssausage.com, a fourth-generation family-owned business.

Serves 12

5 tablespoons unsalted butter at room temperature
10 cups unseasoned dried bread cubes
1 tablespoon olive oil
3/4 pound linguiça sausages
1 pound cremini mushrooms, wiped or brushed clean, stems trimmed, and quartered
1 bag (14 ounces) frozen pearl onions, thawed and blotted dry with paper towels
1 tablespoon sugar
2 large carrots, peeled and chopped
2 large ribs celery, chopped
1/2 cup minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 teaspoon kosher or sea salt
Freshly ground pepper
3 large eggs, lightly beaten
4 cups homemade chicken stock or canned low-sodium chicken broth

Preheat the oven to 350°F. Coat a deep, 9-by-13-inch baking pan with 1 tablespoon of the butter.

Place the bread cubes in a very large bowl. In 10-inch sauté pan, heat the olive oil over medium-high heat and swirl to coat the pan. Add the sausages and cook, turning as needed, until nicely browned on all sides. Transfer to a plate and let cool. Drain all but 3 tablespoons of fat from the pan. Add the mushrooms to the pan and sauté, stirring frequently, until lightly browned, about 4 minutes. Add to the bowl with the bread cubes.

Return the pan to medium-high heat and add 2 tablespoons of the butter. Add the onions to the pan and sauté, stirring frequently, for about 3 minutes until soft and lightly browned. Sprinkle the sugar over the onions and sauté, stirring constantly, for 3 to 5 minutes until the onions turn golden and the edges caramelize. Add to the bowl with the bread and mushrooms.

Add the remaining 2 tablespoons butter to the pan. Swirl to coat the pan and add the carrots and celery. Sauté, stirring frequently, until the vegetables are soft and lightly browned, about 5 minutes. Add the parsley, thyme, sage, salt, and a few grinds of pepper and sauté for 1 minute longer. Add the vegetable-herb mixture to the bowl and stir to combine.

Cut the sausages into 1/4-inch rounds and add to the stuffing. Add the eggs and stock and mix well. Scoop the stuffing into the prepared pan and bake, uncovered, for about 1 hour until the top is lightly browned and crusty.

If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it once the turkey is out.

Do ahead: The bread cubes can be prepared up to 3 days in advance. Store in an airtight container at room temperature. The sausages can be browned up to 1 day in advance; let cool, place in a covered container, and refrigerate. The mushrooms, onions, and vegetables can be sautéed along with the herbs up to 1 day in advance. Let the mixture cool completely and refrigerate in a covered container. Remove the sausages and vegetables from the refrigerator 2 hours before assembling the stuffing.

Thanks to Diane Morgan and the good folks at Chronicle Books for sharing this recipe with us. For more mouth-watering Thanksgiving recipes, check out The New Thanksgiving Table.

More How-Tuesday Posts | Plants and Edibles Category | The Home Chef Gift Guide