Kosherize It: Thanksgivukkah Stuffing

Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.

June 25, 2014

1 dozen

active:
30 min

total:
1 hr

A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.

I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.

The brilliance of this recipe lies in the natural melding of the flavors of the herbs, onions, garlic and ground turkey. Kosher sausage can be hard to find, especially if you don’t live near a good kosher market, but in this recipe, ground turkey is an excellent stand-in. It mimics that classic flavor and gives your kosher stuffing the depth of flavor it deserves.

This stuffing can be stuffed right into the turkey, of course, but maybe you’re like me and think the whole point of Thanksgiving is the delicious sides. I prefer to pack it into little ramekins and serve them individually to all my dinner guests. If that seems like too much work, feel free to bake it in one large casserole dish (or two smaller ones). This stuffing belongs on your table as well as inside the bird.

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Ingredients

4 tablespoons extra virgin olive oil, plus more for greasing pan(s)

3 cups kosher chicken broth

4 eggs, lightly beaten

2 onions, diced

2 cloves garlic, chopped

1/2 lb kosher ground turkey

1 cup button mushrooms, chopped

6 cups bread (baguette, whole wheat—even challah will work), preferably stale, cut into 1-inch cubes

Leaves from one sprig fresh rosemary, chopped

1/2 tsp each of salt and pepper

Steps

Preheat oven to 375 degrees Farenheit.
Lightly grease an 11” by 14” casserole pan or 12 4-inch ramekins. Set aside.
Combine broth and eggs in a mixing bowl and whisk lightly to combine. Add bread cubes and stir to ensure all are thoroughly soaked. Set aside.
Heat the olive oil in a frying pan over low heat. Add onions and garlic cook slowly for 8-10 minutes.
Increase to medium and add the ground turkey. Cook until lightly browned.
Stir in the mushrooms. Cook for another 2-3 minutes until mushrooms begin to shrink. Remove from heat.
Stir the onion-turkey-mushroom mixture into the soaking bread.
Gently fold in the rosemary, salt and pepper.
Spoon the bread mixture into the prepared pan or ramekins.
Bake for 25-30 minutes, or until puddings set and the tops are golden-brown and crisp. Allow to cool 5 minutes before serving.