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:

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:

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:

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:

Tips:

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