Thanksgiving recipes: Stuffing

Basic bread stuffing

1 hour 20 minutes. Serves 10 to 12

1/2 cup (1 stick) butter

1 large onion

1 to 2 cups celery leaves, diced

12 cups toasted ½-inch bread cubes

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 tablespoon dried sage or ¼ cup minced fresh sage

1/2 cup chopped parsley

1 cup turkey stock, water or milk

Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage and parsley, and toss until well mixed. Add turkey stock and blend well.

Bake any excess stuffing in lightly greased casserole at 325 degrees until heated through, about 30 to 45 minutes.

Stuffs 1 (12- to 14-pound) turkey, about 10 to 12 servings.

EACH OF 12 SERVINGS: 126 calories; 469 mg sodium; 23 mg cholesterol; 9 grams fat; 10 grams carbohydrates; 2 grams protein; 0.20 gram fiber.

Basic bread stuffing: In a large stockpot, cook 1 large diced onion and 1 to 2 cups diced celery leaves with 1/2 cup butter until tender. Remove and toss with 12 cups toasted 1/2-inch bread cubes in a large bowl. Season with salt and pepper, 1/4 cup minced fresh sage (or 1 tablespoon dried) and 1/2 cup chopped parsley. Add 1 cup turkey stock, water or milk, and mix well. Cover and refrigerate until ready to bake (do not stuff the turkey until ready to roast), baking any excess in a lightly greased casserole at 325 degrees to heat through.

Southern stuffing: Sauté 2 cups chopped celery and 1 cup chopped onion with 2 teaspoons oil in a large skillet. Cool slightly, then place in a large bowl with 4 to 5 cups cubed corn bread, 4 cups cracker meal, 1 tablespoon seasoning salt, 2 teaspoons celery salt, 6 beaten eggs, 1 cup milk, 3 cups turkey or chicken broth and 1 teaspoon black pepper. Mix well and place in an oiled 9-by-13-inch baking dish and bake at 350 degrees until the top is golden brown, about 45 minutes.

Wild mushroom stuffing: Rehydrate 1/2 ounce dried porcini mushrooms in 1 cup hot water for 30 minutes, then drain and chop, saving the liquid. Heat 2 tablespoons olive oil in a large sauté pan and add 2 cups chopped onions, 21/2 cups chopped celery and leaves and 1/2 cup diced pancetta and cook until the vegetables are translucent. Remove the pancetta and vegetables and place in a medium bowl. Heat 2 more tablespoons oil and add 4 cups sliced fresh mushrooms, 11/2 teaspoons chopped garlic, 1 tablespoon chopped shallot and 1 teaspoon chopped thyme, and cook until the mushrooms darken, then add to the bowl with the porcini. Place 6 cups cubed bread (without crust) in a large bowl and add a pinch of nutmeg, 1 tablespoon each chopped parsley and sage and 2 teaspoons chopped rosemary. Stir in 3 beaten eggs, the mushroom and pancetta mixtures, the porcini soaking liquid and 1/4 cup chicken broth. Place in a buttered 9-by-13-inch baking dish and top with 4 tablespoons butter. Bake at 350 degrees until the top is golden brown. Serve garnished with sautéed mushrooms.

Focaccia stuffing: Combine 1 pound cubed stale focaccia in a large bowl with 1/2 pound diced andouille sausage, 2 stalks finely diced celery, 1 finely diced large onion, 1 bunch roughly chopped sage, 1/2 cup melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well, cover and refrigerate until ready to bake (do not stuff the turkey until ready to roast), baking any excess in a lightly greased casserole at 350 degrees for 30 to 40 minutes.

Wild rice dressing: Boil 1/2 pound wild rice until tender. Drain and place in a large bowl. Sauté 1 diced onion with 1 cup diced celery in 1 tablespoon butter just until the onion is translucent, then season with 1/4 teaspoon salt and a touch of pepper. Toss the onions and celery with the rice. Sauté 1 pound sliced mushrooms with 1 tablespoon butter until lightly browned, then add 1/3 cup white wine, scraping any flavoring from the base of the pan. Continue to cook until the wine is absorbed, then remove and toss the mushrooms with the rice. Add 1 tablespoon chopped fresh sage and 1/2 teaspoon chopped garlic, along with 2 to 3 (103/4-ounce) cans cream of mushroom soup. Bake in a greased casserole until bubbly and lightly toasted on top, about 30 minutes. Cool slightly, then toss to fluff the dressing before serving.