The Science Of Stuffing

I love old-fashioned bread stuffing with lots of fresh sage, just like Grams and Mom used to make—and now you can, too.

Farro is not gluten free, but it’s a healthy alternative to bread in a stuffing. The Old Italian grain is rich in fiber, magnesium and vitamins A, B, C and E. Add port-infused dried fruit for a delicious dimension to the stuffing.

If you dare to be inventive, skip the candied yams—yikes—and serve roasted yams with escarole and romaine.

Bon appétit!

Grams Old-Fashioned Bread, Sage, Onion And Celery Stuffing(Suitable for a 16- to 18-pound turkey)11 cups day-old bread, cubed

3/4 cup salted butter

2 large yellow onions, chopped

6 stalks celery with leaves, washed, trimmed and chopped

1 bunch flat-leaf parsley, chopped

1/2 cup fresh sage leaves, chopped

Sea salt and freshly ground black pepper, to taste

3 cups good-quality chicken stockTo prepare, at least 3 days before Thanksgiving:Cut bread into 1½-inch cubes.

Place in an uncovered large mixing bowl.

Let dry overnight.

Add butter to a large skillet over moderate heat.

Add celery and onions when the foam subsides.

Sauté, until soft and translucent, about 8 minutes.

Add parsley, sage, salt and pepper.

Add as many bread cubes as the skillet can hold,

Sauté, stirring often, until they are light brown.

Transfer bread and onion mixture to remaining bread cubes.

Mix well.

Taste and adjust the seasonings.

Bring stuffing to room temperature.

Place in zip plastic bags.

Refrigerate, or freeze, for up to 2 weeks.

Just before roasting the turkey, add only enough chicken stock to moisten the stuffing. The mixture should hold its shape in your hand, but it should be neither soggy nor dry.

Stuff and truss the turkey.

Roast, according to your recipe.

Immediately remove the stuffing when the turkey is done.

Transfer it to a serving bowl and keep warm.

To serve, garnish the stuffing with sprigs of fresh sage.Farro, Apricot, Prune, Cranberry And Pine Nut Stuffing(Suitable for a 16- to 18-pound turkey)4 cups farro

2 tablespoons extra virgin olive oil

1 medium onion, chopped

8 cups good-quality chicken stock

1 cup dried apricots, chopped

2/3 cup dried prunes, chopped

1/2 cup sundried cranberries

1 cup port, or cranberry juice

1/4 cup unsalted butter

2 bunches scallions with green tops, chopped

2 large shallots, chopped

2 stalks celery with leaves, chopped

1 small bunch parsley, chopped

3 sprigs fresh sage, chopped

2 sprigs thyme, chopped

1 teaspoon poultry seasoning

1 green apple, peeled and chopped

1/2 cup pine nuts, toasted

Sea salt and freshly ground black pepper, to taste

2 eggs, beaten with 2 tablespoons of cold chicken stockTo prepare:Preheat the oven to 375ºF.

Add oil to a large casserole dish over moderate-high heat.

Sauté onion until aromatic, about 2 minutes.

Add faro.

Sauté until it glistens, about 2 minutes.

Add stock, stirring once or twice.

Cover.

Bake, until all the liquid is absorbed, about 30 to 35 minutes.

Remove from oven.

Let cool.

Add apricots, prunes, cranberries and enough port to barely cover the fruit to a large saucepan over moderate heat.

Cover and bring to a boil.

Reduce heat.

Simmer until fruit is plump, about 10 minutes.

Let cool.

Melt butter in a large skillet over moderate-high heat.

Add scallions, shallots and celery when the foam subsides.

Sauté, until vegetables are soft and translucent.

Add parsley, sage, thyme, poultry seasoning, salt, pepper and apple.

Sauté, until the mixture is aromatic, about 2 to 3 minutes.

Add half of cooked farro.

Sauté briefly.

Transfer to a large mixing bowl.

Stir in remaining farro, plumped fruit with accumulated juices and pine nuts.

Toss well.

Taste and adjust the seasonings.

Just before stuffing the turkey, whisk the eggs with chicken stock and stir it into the farro, until blended.

Stuff and truss the turkey, or transfer to a buttered casserole dish.

Bake, until hot and the top is browned, about 30 to 35 minutes.Escarole, Romaine And Roasted Yam Salad(Serves 8 to 10)1 large head escarole, washed, spun dry and cut into chiffonade

2 heads romaine lettuce, washed, spun dry and cut into chiffonade

2 large red onions, peeled, halved and thinly sliced

5 medium yams, scrubbed, peeled, cut and roasted

2 tablespoons za’atar, or Herbs de Provence

Extra virgin olive oil, for drizzling

Sea salt and freshly ground black pepper, to taste

For the dressing:

3 shallots, minced

2 tablespoons Dijon mustard

5 tablespoons sherry vinegar

Sea salt and freshly ground black pepper, to taste

2/3 cup extra virgin olive oil

1 clove garlic, mincedTo prepare:Preheat the oven to 425ºF.

Chop the yams into slightly larger than bite-sized pieces.

Place in a large bowl.

Drizzle just enough oil to coat them.

Sprinkle with za’atar, salt and pepper.

Toss well.

Scatter yams evenly over 3 parchment paper-lined jellyroll pans.

Roast, gently turning every now and then, until they are tender, but not mushy, about 30 minutes.

Let cool.

Toss escarole, romaine lettuce and red onions together in a large bowl.

Chop shallots in a food processor for a couple pulses.

Add mustard, vinegar, salt and pepper.

Pulse a few more times times.

Add oil through feeding tube with the machine running, until it becomes an emulsion.

Add garlic.

Blend for a few pulses.

Transfer to a jar.

Taste and adjust the seasonings.

Just before serving, drizzle salad dressing over the greens.

Toss until coated.

Add yams.

Serve at once.