Thanksgiving recipes: Stuffing recipes from Teri Hatcher

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teri-hatcher-stuffing-recipe-rachael-ray.jpgStuffing is one of our ultimate Thanksgiving foods. Forget the turkey and cranberry and pie - we could just eat stuffing all Turkey Day long. So as part of our series of posts about Thanksgiving recipes, we've gathered not one but two stuffing recipes from "Desperate Housewives" star Teri Hatcher when she and her daughter stopped by "Rachael Ray" - one for vegetarians and one for meat-eaters.

Vegetarian Stuffing

Ingredients

  • 1 16-ounce box traditional vegetarian stuffing mix
  • 3 tablespoon extra-virgin olive oil (EVOO)
  • 1 1/2 sticks butter
  • 3 sprigs thyme, stems removed and leaves finely chopped
  • 2 sprigs sage, stems removed and leaves finely chopped
  • 1 Vidalia (sweet) onion, finely chopped
  • 3 stalks celery (about 1 cup), finely chopped
  • 2 Fuji apples, peeled, cored and sliced 1/4 inch thick
  • 3 cups liquid (an equal mix of wine, beer and vegetable stock)

Preheat oven to 350ºF.

Heat the EVOO in a medium saute pan over medium-high heat and melt the butter. Add the onion, celery and apples and cook for five minutes, until they start to get tender. Add the herbs, cook another minute or two and them add the liquids and simmer for five minutes.

Pour everything from the pan into a bowl containing the stuffing mix, tossing to combine. Then transfer the mixture to a greased baking dish and bake for 25-30 minutes at 350 degrees Fahrenheit.


Meat-eater Stuffing

Ingredients

  • 1 16-ounce box traditional stuffing mix
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 8 ounces spicy sausage (2 links)
  • 1 1/2 sticks butter
  • 3 sprigs thyme, stems removed and leaves finely chopped
  • 2 sprigs sage, stems removed and leaves finely chopped
  • Giblets and neck from the innards of 1 turkey, left whole
  • 1 Vidalia (sweet) onion, finely chopped
  • 3 stalks celery (about 1 cup), finely chopped
  • 8 ounces mushrooms (cremini or white button), sliced
  • 2 pears, peeled, cored and sliced 1/4 inch thick
  • 3 cups liquid (equal mix of wine, beer and vegetable stock)


In a medium saute pan over medium-high heat, heat the EVOO and add the sausage, cooking about four minutes per side. Remove from pan, let cool slightly, then roughly chop. In the pan, melt the butter and add the onion, celery, mushrooms and pears and cook for five minutes. Add the herbs, cooking a minute or two, then add the liquids, turkey giblets and neck and simmer five minutes.

Remove the turkey parts from the pant and stir in the chopped sausage. Pour the entire mixture into a bowl containing the stuffing mix, tossing to combine. Stuff the turkey with the prepared stuffing and roast your turkey.


Photo/Video credit: The Rachael Ray Show