Nov.20              #622   CREATIVE STUFFING IDEAS FOR THANKSGIVING

            You've probably got everything lined up for your Thanksgiving dinner, but even at this late date there's still a little room for improvisation.  May we recommend you get creative with stuffing, and maybe you can establish a new family tradition. Stuffing not only produces a flavorful side dish, but it keeps the interior of the bird moist during cooking, allowing for a longer, lower temperature cooking approach.  But both bird and stuffing must get to 165 degrees to be safe.  Of course, many cooks prefer to bake their stuffing outside the bird, which will make it a little less favorable, but will allay any anxieties.
Stuffing has four main components:  the starchy filler, the add-ons, the seasoning and the binding liquid.   Our creative approach would let you mix and match as your mental palate suggests.

                                                STARCHY FILLERS
Bread crumbs of any kind, from plain white bread to rye to pumpernickel to exotic types like ciabatta.  Also very  popular are cornbread and cornmeal with their distinctive flavors.  Many trtaditional recipes call for crushed crackers, usually saltines, although we have seen Ritz crackers used!  Also in this category are the grains, including rice, white or wild, and couscous, barley or even orzo pasta

                                                THE SEASONINGS
Salt and pepper of course lead the way, but sage rules at Thanksgiving.  You can also try  parsley, rosemary, thyme, marjoram, fennel, and tarragon, all earthy savory choices.

                                                 THE ADD-INS
Onion and celery are nearly always included.  Occasionally you will see eggs, usually used as a binder, although crumbled hardboiled eggs can be interesting.  Cheese makes an occasional appearance in stuffings, often in the form of goat cheese or feta.  When you talk about fruits, however, you have quite a range of possibilities.  Apples and cranberries lead the pack, with other dried fruits like apricots, cherries raisins, dates joining in.  Figs are an interesting choice, as are orange pieces or zest.  The vegetable group is quite well represented with items shallots, leeks, garlic, mushrooms, spinach, carrots, turnips and squash appearing.  Cabbage, or sauerkraut are very common, especially in Maryland.
Meats of all kinds are welcome, especially sausage of all kinds, bacon, ham, pancetta, prosciutto, turkey giblets, ground turkey,  and a seafood selection, oysters.  Finally there are the nuts, including chestnuts, walnuts, pecans, hazelnuts

                                                MOISTENING LIQUIDS
A short list here, topped by chicken broth, mushroom broth, cream white wine, and brandy.

                                             TWISTS AND VARIATIONS
Incorporate the hallmarks of various cuisines you are familiar with, like  Southwestern, Cajun, Italian, German, or vegetarian.
                                               

SERVING IDEAS

How you bring the stuffing to the table matters.  Use novel ideas like a hollowed out pumpkin (either one big one, or multiple small ones), or serving it up in a pie with a special crust, perhaps as muffins (baked in muffin tins) or as a loaf ready for slicing.  They all make a great impression.

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