LCBO Food & Drink Holiday 2018

BY LUCY WAVERMAN  •  PHOTOGRAPHY BY VINCE NOGUCHI Some people find making stuffing a chore they would rather avoid for their holiday dinner. But package stuffing mixes just don’t cut it, nor do the flavoured bread cubes: too processed and too salty. Stuffing is super easy to make if you just follow a few rules. KITCHEN ESSENTIALS

NO-BREAD STUFFING If you want to make a

Stuffing can be cooked in or out of the bird. In a baking dish it is drier and crisper, in the bird moister and some of the turkey flavour and juices permeate it.

stuffing without bread, here are some options (and see TIPs on page 221)

QUINOA

Quinoa is the healthy alternative stuffing. Add in eggs to hold it together. Apples, cranberries, kale, spinach and onions are good companion ingredients.

RICE

Brown or white rice stuffing absorbs flavour. Add in bacon, dried fruits, mushrooms, onions, ginger, herbs, other vegetables.

CORNBREAD

Ratios You need half the amount of vegetables and protein to the amount of bread. 10 cups (2.5 L) bread needs 5 cups (1.25 L) other ingredients. The ratio is the same with rice or quinoa. Gluten-free cornbread makes a dense tasty stuffing. Crumble cornbread and add sausage or bacon. Oysters are a special treat with cornbread but don’t bake in the bird. ARE EGGS NECESSARY? THEY ARE NECESSARY TO HELP THE STUFFING TO HOLD TOGETHER AS IS A LIQUID SUCH AS STOCK OR JUICE TO MOISTEN THE BREAD.

STANDARD BREAD STUFFING recipe on page 221

BEST BREAD TO USE

All breads work, although they change the taste and texture slightly. I prefer a neutral egg bread or a chewier textured sourdough. The bread must be dried out a bit, as fresh bread becomes soggy.

240  FOOD & DRI NK HOLIDAY 2018