Kosherize It: Thanksgivukkah Stuffing
Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.
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.