Buzz
Stuffing typically comes in two main variations: bread casserole and moist bread. This is why the extras—such as herbs and alliums—are so essential. While I’m partial to a herby, oniony stuffing, I’m going to recommend something that isn’t a vegetable or herb: smoked turkey.
You might think adding chopped turkey to your stuffing is redundant, unnecessary, or overkill, but hear me out. This isn’t just any turkey, and it’s definitely not your usual “main course” bird. These are pieces of smoked turkey—the ultimate turkey—whose flavor can best be described as “turkey, but with a hint of ham hock.” (Smoked turkey legs are also quite affordable. I grabbed two for less than two bucks. Ask your butcher for directions.)
If I had my ideal setup, the grand turkey would be smoked, but I don’t have a smoker, and some people (like my dad) get quite upset if the turkey isn’t traditionally roasted. Adding smoked turkey to stuffing works similarly to bacon bits; little salty, meaty bites that punctuate the soft, mellow, herby terrain of your bread-based side—one that’s not a roll—turning it into a dish that could easily stand on its own. Plus, it’s a great way to test those who claim to be turkey aficionados. (If they truly love turkey, bonus turkey won’t bother them.)
Smoked turkey can be incorporated into any stuffing recipe. I typically use a one-to-one ratio (by weight) of meat to dried bread. But if you’re searching for a straightforward stovetop stuffing recipe, I just happen to have one on hand.
Smoked Turkey Stuffing Recipe
Ingredients:
4 tablespoons of salted butter
2 large shallots
1 tablespoon of chopped fresh sage
1 tablespoon of fresh thyme leaves
8 ounces of dried sourdough bread, cubed
1 3/4 cups of turkey stock (or alternative stock)
8 ounces of smoked turkey, chopped
Melt the butter in a Dutch oven over medium-high heat until it starts to foam. While that’s happening, peel the shallots and slice them into thin rings. Add the shallots to the butter and cook them until they’re soft and beginning to brown, about 15 minutes. Stir in the herbs and cook for another couple of minutes before adding the cubed bread. Mix well. Pour in the stock (add a teaspoon of salt if yours is low sodium), bring to a boil, stir in the chopped turkey, and cover. Remove from heat and let sit for 10 minutes before fluffing with a fork.
