Sweeten up your Thanksgiving stuffing with apples! 5 ways to elevate this holiday staple

Try out a new Thanksgiving stuffing recipe this year!

Forget the turkey! When it comes to Thanksgiving, stuffing is truly the MVP of the meal. It’s the side dish that can elevate your entire plate and make your taste buds sing.

Chef Todd Leonard showed us how to make stuffing that will steal the show at your Thanksgiving dinner. Whether you prefer classic stuffing or want to try a new twist, we’ve got you covered.

Classic Stuffing: The Key to Perfection

If you’re going traditional with your stuffing, there are a few things you need to get right to make sure it’s packed with flavor.

• Flavorful Broth – The secret to the best stuffing is in the broth. A flavorful broth, whether turkey or chicken, is the foundation for moist, tasty stuffing. The broth should be seasoned well so it can infuse the bread with rich flavor as it soaks in.
• Fresh vs. Dry Bread – Great stuffing starts with great bread, and the drier, the better. Day-old bread works best, but if you don’t have any, you can dry it out in the oven. The key is to make sure the bread isn’t soggy. The texture should allow it to absorb the broth without becoming mushy.
• Fresh Herbs vs. Dried – Fresh herbs add brightness to stuffing, but dried herbs still pack plenty of punch. Fresh herbs like thyme, rosemary, and sage give a more vibrant taste, but if you only have dried, don’t worry—they’ll work fine too. Just remember that dried herbs are stronger, so use less.
• Quality Vegetables – Vegetables like onions, celery, and carrots are classic for stuffing, adding both flavor and texture. Make sure to chop them finely so they cook evenly and blend into the stuffing well.
• Mushrooms in Classic Stuffing? – Some people swear by mushrooms in their stuffing, while others prefer to stick to the basics. If you like mushrooms, they can add a savory depth to your stuffing, but they’re not essential to the traditional recipe.

Stuffing with a Twist: Fun Variations to Try

If you’re looking to try something new, here are a few creative stuffing ideas that will spice up your Thanksgiving table.

• Cornbread Stuffing with Andouille Sausage and Cajun Spiced Peppers – A Southern twist on stuffing, this version uses cornbread and adds bold flavors with spicy sausage and peppers.
• Cranberry-Pecan Stuffing with Thyme and Onions – If you want a sweet and savory combo, try this stuffing with cranberries and pecans. The thyme and onions round out the flavor perfectly.
• Maple-Date Stuffing with Apples and Rosemary – For a touch of sweetness, this stuffing uses apples and dates, with the comforting flavors of maple syrup and rosemary.

Mushroom Sage Stuffing

Chef Todd Leonard CEC
Yield: 10 lbs. (approx)

INGREDIENTS

• 2 loaf white bread (28oz ea) 56oz
• 1 loaf rye bread or any other (28oz ea)
• 4 cups 32oz 2lbs Button Mushrooms
• 2 tbsp Sage finely chopped
• 2 tbsp Chopped Garlic
• 2 tbsp Chopped Shallots
• 2 cups 16oz diced yellow onions
• 2 cups 16oz diced celery
• ½ lb Butter 8oz
• 1 quart 32oz Turkey stock
• 1 tbsp Kosher Salt
• 1 tbsp black pepper

METHOD

1. Cut all your bread the day before and let sit uncovered stirring it from time to time.
2. In a large roasting pan on high heat, sauté the onions, celery, garlic, shallots, and sage with the butter.
3. After a few minutes add the mushrooms and mix together.
4. Add the turkey stock, salt and pepper and simmer for 20 minutes.
5. Cool and then mix well with the bread.
6. Place in shallow Pan and bake in oven at 350 F for 15 minutes or until stuffing becomes crisp and golden brown.

Cranberry Cornbread Stuffing

Serving Size: 12

INGREDIENTS

• 2 cups fresh or frozen cranberries
• 2 cups turkey stock
• 1/2 cup sugar
• 1 pound ground sausage
• 8 cups cornbread (crumbled)
• 2 large red delicious apples (peeled, cored, and sliced)
• 2 ribs celery (small diced)
• 1 onion (small diced)
• 1/4 cup chopped parsley
• 2 teaspoons fresh thyme
• 2 teaspoons marjoram
• Salt and pepper to taste

METHOD

Cook the Cranberries

1. In a saucepan, combine cranberries, sugar, and turkey stock.
2. Bring to a simmer and cook until the cranberries begin to pop.

Prepare the Sausage Mixture

1. In a skillet, brown the ground sausage and diced onions together.
2. Add the diced celery to the skillet and cook until softened, stirring occasionally.
3. Ensure the sausage remains in medium-sized pieces.

Prepare the Cornbread

1. In a large bowl, crumble the cornbread.

Combine the Ingredients

1. Once the cranberries are cooked, add them and the cooking liquid to the sausage mixture.
2. Pour this mixture over the crumbled cornbread.
3. Add the sliced apples, parsley, thyme, marjoram, and season with salt and pepper.
4. Stir gently to combine.

Bake

1. Preheat the oven to 350°F (175°C).
2. Transfer the mixture to a greased baking dish.
3. Cover with foil and bake for 20 minutes.
4. After 20 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown.

Want to learn to cook like Chef Todd? Sign up for classes at UVU Culinary Arts. Suitable for all ages, you’ll learn cooking techniques from their lineup of professional chefs. Find more information at uvu.edu/culinary, or on Instagram, @uvu.cai.

Find Chef Todd on Instagram at @cheftoddleonard.