If you had told me a year ago if I’d dream of a Thanksgiving stuffing made with mushrooms, I would have called you crazy. I’ve long had a thing against mushrooms (sorry), but that thing changed the moment I threw a handful of weird-looking chopped-up maitake mushrooms to a hot pan for a chicken recipe and smelled that smell. It was rich, nutty, irresistible.
Since I’m not in charge of the Thanksgiving dressing at our party–we make my grandma’s delicious recipe, which has both bread and chestnuts–I haven’t created any stuffings or dressings. Yet once I realized how simple the whole deal was–stuffing is just a delightful carb, meant to offset rich turkey skin and gravy–I had the best time layering rich challah cubes with as much flavor as my pantry and fridge could muster. Though bacon and those elegant maitakes co-star, leeks are a serious contender for best supporting player. Their saucy richness helps tie the bread, vegetables, and meat together.
If you plan to tote this dressing to someone else’s event, you can make it in advance up until the second half of the baking. Contribute it to someone else’s party covered in foil, then have your host reheat it til the top browns–the precise oven temperature and timing are less important than the browning.
I’ll have one more Thanksgiving idea for you on Monday. Stay tuned! (Here’s what we’ve covered so far.)
P.S. If Stove Top is your thing, have I got ideas for you! See them here.