Giada's got the stuffing covered ‒ 4 ways!

When it comes to cooking, there's no one right way and that holds true for stuffing! Celebrity chef Giada De Laurentiis demonstrates four very different ways to makes this holiday staple.

Ciabatta stuffing with chestnuts and pancetta

Ingredients

    • 6 tablespoons (3/4 stick) butter
    • 8 ounces pancetta cut into 1/4-inch dice
    • 2 large onions, finely chopped
    • 2 carrots, peeled and finely chopped
    • 3 celery stalks, finely chopped
    • 2 tablespoons chopped fresh rosemary
    • 3 garlic cloves, chopped
    • 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
    • 1/4 cup chopped fresh Italian parsley leaves
    • 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
    • 2/3 cup freshly grated parmesan
    • 1 cup (or more) canned low-salt chicken broth
    • Salt and freshly ground black pepper
    • 2 large eggs, beaten to blend

Preparation

Baking Directions:

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and parmesan and toss to coat. Add enough broth to the stuffing mixture. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Raffy's turkey sausage and chestnut stuffing

Ingredients

    • 1 medium green apple, cored and diced into 1-inch cubes
    • 1 medium red apple, cored and diced into 1-inch cubes
    • 1 medium onion, diced into 1/2-inch cubes
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon unsalted butter, plus 2 tablespoons cubed
    • 1/4 cup dry white wine
    • 1 (6-ounce) bag dried cranberries
    • 1/2 tablespoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 pound sweet Italian turkey sausage meat removed from casing
    • 8 ounce jar steamed whole chestnuts, roughly chopped
    • 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
    • Pinch red pepper flakes
    • 1 cup canned chicken stock
    • 1 cup freshly grated parmesan

Preparation

Baking Directions:

Preheat oven to 400 degrees F. In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool. In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients. Add the chicken stock, and 3/4 cup of the parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Wild rice stuffing with mushrooms and brussels sprouts
Servings:

Serves 8 to 10

Ingredients

    • 8 ounces applewood-smoked bacon slices, cut crosswise into 1/2-inch-wide strips
    • 4 1/2 cups low-salt chicken broth
    • 3 tablespoons chopped fresh thyme, divided
    • 1 1/4 cups organic brown rice
    • 1 1/4 cups wild rice (about 7.6 ounces)
    • 6 tablespoons (3/4 stick) unsalted butter, divided
    • 2 10-ounce bags pearl onions, blanched in boiling water 2 minutes, then peeled
    • 1 1/2 pounds Portobello mushrooms, dark gills scraped away and discarded, mushrooms coarsely chopped (7 to 8 cups 3/4-inch pieces)
    • 1 pound brussels sprouts, root ends trimmed and discarded, sprouts halved lengthwise, then thinly sliced crosswise (about 4cups)
    • Kosher salt
    • Freshly ground black pepper
    • 3/4 cup hazelnuts, toasted , husked, coarsely chopped (optional)

Preparation

Baking Directions:

Cook the bacon in a heavy large skillet over medium heat until crisp. Using slotted spoon, transfer the bacon to paper towels to drain. Discard all but 2 tablespoons drippings from the skillet; reserve the skillet with the drippings. Combine 4 1/2 cups broth and 1 tablespoon thyme in a heavy large saucepan. Bring broth mixture to boil. Add the brown rice and bring to boil. Reduce heat to medium-low; cover and simmer 10 minutes. Add the wild rice to the saucepan with the brown rice and bring to boil. Reduce heat to medium-low; cover and simmer until all rice is tender (but still slightly chewy), about 40 minutes longer.Meanwhile, add 1 tablespoon of the butter to the bacon dripping in the reserved skillet and heat over medium-high heat. Add the pearl onions and sauté until golden and tender, 7 to 8 minutes. Using slotted spoon, transfer the onions to a small bowl and set aside. Add 2 tablespoons butter and the mushrooms to the skillet and sauté until mushrooms are brown and tender, 7 to 8 minutes. Stir the brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes; sprinkle generously with salt and pepper. Add the rice mixture, remaining 3 tablespoons butter, remaining 2 tablespoons thyme, and reserved pearl onions to the skillet and toss gently to blend. Season to taste with salt and pepper. Transfer the stuffing to large bowl. Sprinkle with the bacon and hazelnuts, if desired, and serve.Prep Time: about 45 minutesCook Time: about 1 1/4 hours

Sweet and savory root vegetable stuffing with apples and dried cranberries
Servings:

Serves 8 to 10

Ingredients

    • 1/2 of 16-ounce loaf sourdough bread, crust removed, bread cut into 1/2-inch cubes (about 6 cups)
    • 4 tablespoons (1/2 stick) unsalted butter, divided, plus butter for baking dish
    • 2 tablespoons olive oil
    • 1 14- to 16-ounce butternut squash, halved, peeled, seeded, cut into 1/2-inch cubes (about 21/2 cups)
    • 12 ounces medium carrots (about 4), peeled, cut into 1/2-inch cubes (about 21/2 cups)
    • 8 ounces medium parsnips (about 3), peeled, cut into 1/2-inch cubes (about 2 cups)
    • 3 cups thinly sliced leeks, cleaned (*see cooks note) (white and pale green parts only; about 2 large)
    • 2 6-ounce Granny Smith apples, peeled, cored, cut into 1/2-inch cubes (about 2 cups)
    • 2 tablespoons chopped fresh thyme
    • Grated zest from 1 large lemon (about 2 teaspoons)
    • 1 teaspoon ground allspice
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 6-ounce package dried cranberries
    • 1 cup vegetable broth
    • 3 large eggs
    • 5-ounces fresh goat cheese, coarsely crumbled

Preparation

Baking Directions:

Preheat the oven to 375 degrees F. Spread the bread cubes on large rimmed baking sheet in single layer. Bake until the bread is almost firm to touch and beginning to brown slightly in spots around the edges, 15 to 20 minutes. Remove from oven and cool bread on the baking sheet. Maintain oventemperature.Butter a 13x9x2-inch glass baking dish. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the squash, carrots, and parsnips to the skillet and sauté until the vegetables are beginning to soften, stirring frequently, about 15 minutes. Add the apples, the leeks, and 1 tablespoon butter to the same skillet and sauté until the leeks are slightly softened, about 5 to 6 minutes. Stir in thyme, lemon zest, and allspice. Season the vegetable mixture with salt and pepper. Remove from heat. Cool slightly.Meanwhile, combine the dried cranberries, vegetable broth and eggs in a medium bowl; whisk until well blended. Combine the bread cubes, vegetable mixture, and cranberries in a very large bowl. Add the egg-broth mixture and toss until bread is slightly moistened. Transfer the stuffing mixture to the prepared baking dish. Dot with remaining 1 tablespoon butter. Cover the dish tightly with buttered foil, buttered side down. Bake stuffing covered with foil 25 - 30 minutes. Remove the foil and continue to bake the stuffing until top is slightly crisp and brown in spots, about 15 - 20 minutes. Scatter the goat cheese over the stuffing for the last 5 minutes of baking. Let stuffing rest 10 to 15 minutes and serve.Prep Time: 45 to 50 minutesCook Time: about 45 minutes

Tips:

Cooks Note: To clean leeks, slice them lengthwise and run them under water. Make sure to get between the layers.

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