The Stuff (ing) of Dreams

Learn the secrets to flavorful stuffing, then get our best stuffing recipes to add to your Thanksgiving menu.

By: Sarah Copeland

Related To:

©2012, Television Food Network, G.P. All Rights Reseverved

2012, Television Food Network, G.P. All Rights Reseverved

Even on Thanksgiving day — it’s only chance to be a hero — it’s tempting to pass stuffing off as just there.  We expect stuffing to satisfy — as we work our way between zingy cranberry and buttery, sultry mashed potatoes —but not to surprise. It’s just not the dish that makes your eyes light up ...until one time it does.

The first taste of Treva Chadwell’s intensely satisfying oyster dressing bids invite to the philosophies of flavor. Is flavor texture — crumbled cornbread nestled in the airy nooks of roughly cut Pugliese? Is it salt—not too little, not too much? Is flavor the naturally, pleasant sweetness that emerges when carrots and celery are cooked just right? Is it the earthy undertones of turkey stock, good crumbled sausage and freshly shucked oysters with their liqueur?

Flavor is all of these things. Flavor is balance. And it is thought.

How about that? Flavor emerges through thoughtfulness in cooking.

“I thought a lot about the way people like their oysters,” said Treva about creating her oyster dressing. “My dad likes his oysters with hot sauce. In Louisiana, you see oysters cooked on the half shell with a little seasoned breadcrumb, so I played with both of those ideas. I went traditional for the seasoning — sage and thyme — but I opted for fresh herbs, because I have bad memories of the dried poultry seasoning in stuffing.”

Sage

This is a stuffing that goes the extra mile — made with spicy breakfast sausage from the local butcher, homemade cornbread, hand-cut rustic Italian bread and freshly shucked oysters in their luscious liqueur.

“Those things helped to moisten the stuffing, and add an earthiness you can’t get without them,” Treva says.

We could have dissected the entire dish in that way, ingredient by ingredient. That’s a thoughtfulness you can taste.

In the best cooking, on Thanksgiving or otherwise, everything in a dish has a reason for being. That reason doesn’t have to be tradition, though it can be. And it can be whim and fancy, too. Whether you make your stuffing with oysters or dried apples, mushrooms or pecans, make it with butter and love and the kind of thought that causes each bite to raise eyebrows.

We’d love to hear, what’s in your fantasy stuffing?

Next Up

Beat the Wheat: Gluten-Free Stuffing for Thanksgiving

Stuffing is one of the best parts of Thanksgiving, and this gluten-free version, with onions, celery, stock and herbs, might be better than the classic.

Should You Stuff the Thanksgiving Turkey?

Cooking Channel culinary experts hash out the great stuffing debate: Is it better to stuff the turkey or serve the dressing on the side?

Thanksgiving Turkey Buying Guide

Everything you need to know to pick out the perfect turkey for your Thanksgiving feast

Which Wines to Serve at Your Thanksgiving Meal

When you're choosing wines for your Thanksgiving table, it seems simple: What goes best with turkey? While that's one way of going about it, it probably makes more sense to figure out what else is happening on the table.

The Voltaggio Brothers Will Get You Through Thanksgiving

Chefs Bryan and Michael Voltaggio can help you take on Thanksgiving without the stress.

This Guy Will Be Your Horrible Thanksgiving Boyfriend

A weird guy offers his services to be a fake boyfriend at a Thanksgiving dinner. His price? Just one awesome meal.

Meatless Monday: Vegetarian Thanksgiving Sides

The great news is that most side dishes are either meatless or can be made without meat very easily (and just as deliciously).

Finding Inspiration in Warmth

Caitlin Van Horn shares her favorite Thanksgiving traditions, including how she makes her feast a little bit healthier with gluten-free Thanksgiving recipes.

A New Thanksgiving Favorite: Kelsey's Apple Bread Pudding

Add Kelsey Nixon's recipe for Apple Bread Pudding to your Thanksgiving menu this year.

On TV

So Much Pretty Food Here