Thanksgiving Stuffing: Tips & Recipes

Joined Apr 3, 2008
With our debate out of the way and the verdict being that most of us cook our stuffing out of the bird with a small exception who still cook it inside the turkey it's time to share our tips and recipes.  I for one am especially interested to learn about KY's Muffin Stuffin recipe and technique.  Please give a name to your dish, if you don't have one make it up. /img/vbsmilies/smilies/chef.gif

Here is my contribution.  Growing up we substituted rice instead of bread in this recipe. Nowadays anything goes and I've had particular success using a rosemary focaccia.  I've always been a stickler that stuffing be cooked in a glass pyrex casserole dish, don't ask me why there is no reason except that I like how it looks.  I'm not giving measurements, I don't use any. 

Koukouvagia's Thanksgiving Stuffing

- pork sausage

- chicken livers

- onion

- celery

- roasted chestnuts

- safe

- fennel

- salt/pepper

- chicken or turkey stock

- bread in any form or rice

1. Dice the chicken livers, dust in flour and fry.  Set aside.

2. Brown the sausage in the same pan on all sides until thoroughly cooked.  Set aside.

3. In the same pan sweat the onions and celery and add the fennel and sage.

4. Throw in all the other ingredients and transfer to your baking dish. 

5. Bake until it's done.
Joined Feb 1, 2007
KK, as I explained to Nicko, "stuffin' muffins" is a technique, not a specific recipe. Think in terms of a savory cupcake and you'll be right on track.

Take any dressing recipe. KK's Thanksgiving Stuffing will do. Instead of cooking it in a bowl, portion it out in greased muffin tins.

What you get are individual portions, each of which has a crusty top and a moist interior.

I first heard the expression "stuffin' muffin" used by Rachael Ray, and thought it an attempt at creating another of her cutesy food terms. But then I did a search to find her exact recipe, and there were several dozen entries under that term. From which I concluded there's an underground of people who have a special culinary language most of us are unaware of. /img/vbsmilies/smilies/rolleyes.gif
Joined Apr 28, 2003
Mine is pretty much the same as yours but in place of chestnuts, I use dried cranberries.  I also cut up the livers and giblets to the same consistency as the sausage.  I also like to use my own stock, far less sodium vs any of the store bought stuff.  I also like cutting up the bread into slightly larger chunks (roughly 1.5cm cubes).

Despite this, there are people within my group who likes that boxed instant stuffing that never turns out right...always mussy even when using less liquid then the recipe states.
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Joined Feb 1, 2007
I've tried the approach with several recipes, KK, and never had one dry out. Sure, you have to adjust the cooking time to account for the smaller container. But you have to overcook them a long, long time to actually dry them out.

What I usually do is check them periodically, and when a nice crust has formed that usually indicates the muffin is done.

When I make these I generally download a dressing recipe or use one at random from my files. Keep in mind that it's rare we do a "traditional" Thanksgiving, so turkey and fixings aren't a regular part of our celebration.
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