This year I was looking for a new look and feel for our stuffing. I was also thinking ahead to the leftover phase of the preparations. It seems Thanksgiving and most large scale family meals center around the table but the participants are equally interested in the leftovers they will enjoy in there own kitchens away the meal is over. Furthermore, the portioning of stuffing during the feast can often lead to an abundance of stuffing spooned haplessly onto the plate, leaving little room for the other delicious creations.
This year we tackled these two issues at once as we restructured our stuffing in a pullman loaf pan. We ground our vegetables and cooked them in butter and bacon fat with fresh sausage. We made a liason with chicken stock, half and half, soy sauce, and eggs. We combined the mixtures with a blend of roughly cut breads. We packed the stuffing into our loaf pans and slid them into our wood fired oven. We cooked the loaves of stuffing for about 1 hour and 15 minutes. We let the loaves rest in the pans in the mouth of the oven. Then we unmolded them. The loaves sank a bit, but as a whole held there shape. We were able to slice and serve pieces of stuffing in a variety of sizes for the variety of appetites. The remaining loaves were sliced into chunks and sent home with our guests. Now they can slice, saute, toast, bake, and eat cold stuffing in any way that suits their mood. For the creatives a stuffing sandwich (perhaps even a monte cristo) where the bread is actually stuffing is a decadent day-after delight.
Years Past
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