Thanksgiving Turkey Stuffing
- 1 1/2 lb fresh poblano chiles (8 to 10)
- 3 cups chopped white onion
- 1 1/2 tablespoons finely chopped garlic
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano (preferably Mexican), crumbled
- 1 1/4 sticks (10 tablespoons) plus 1/2 tablespoon unsalted butter
- 3/4 cup heavy cream
- 2 (8-oz) packages dry corn bread stuffing
- 3/4 cup (hulled) green pumpkin seeds
- 1/3 cup chopped fresh cilantro
- 1 to 1 1/2 cups chicken broth
Lay chiles on their sides on racks of gas burners and turn flames on moderately high. (Or arrange chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes.
Transfer to a bowl, then cover and let steam 10 minutes. Peel chiles and discard seeds, ribs, and stems, then coarsely chop.
Preheat oven to 325°F.
Cook chiles, onion, garlic, cumin, salt, and oregano in 1 1/4 sticks butter in a large heavy skillet over moderate heat, stirring, until onion is slightly softened, about 5 minutes. Add cream and simmer, stirring, 1 minute. Transfer mixture to a large bowl and toss with corn bread crumbs.
Toast pumpkin seeds in cleaned skillet over moderate heat, stirring constantly, until puffed, 5 to 8 minutes (seeds will pop as they puff). Remove from heat and stir in remaining 1/2 tablespoon butter and salt to taste. Add to corn bread mixture with cilantro and drizzle with broth, tossing to combine. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.
- 3 cups rice (1 1/4 lb)
- 4 qt water
- 3 tablespoons salt
- 1/2 cup dried apricots (3 1/2 oz), quartered
- 1/2 cup golden raisins (3 oz)
- 1/2 cup dried cranberries (2 oz)
- 1 stick (1/2 cup) unsalted butter
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon black pepper
- 1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
- 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
- 1/2 lb sliced bacon, cut into 1/2-inch pieces
- 2 to 3 tablespoons olive oil (if needed)
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 cups chopped celery
- 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
- 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked, drained, and chopped (3/4 cup)
- 2 1/4 cups turkey giblet stock or low-sodium chicken broth
Preheat oven to 325°F.
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.