3 Different Styles of Thanksgiving Stuffing

The different styles of thanksgiving stuffing have a European origin.

Bread and Rice Stuffing

Most people who originate from Great Britain and parts of Northern Europe use bread cubes in various fashion in their stuffing.

People from Southern Europe who saw turkey stuffing as just another variation of their dish pilaf, use rice in their stuffing. The only point they all agree on as to variations of main ingredients and other ingredients, is that turkey stuffing must fill the turkey's cavity.

Usually both the main cavity is filled and trussed, and the cavity behind the neck that is usually covered with extra skin is also filled. Recently, some cooks have decided to make turkey stuffing on top of the stove and to stuff the turkey with whole apples and onions. The thought behind the stuffing was to absorb the turkey's juices while it cooked. Both breadcrumbs and rice are great absorbers of liquid, but substituting apples and onion, which are discarded after the turkey cooks gives the bird a wonderful taste and there is a noticeable tenderizing of the game bird.

Giblet Stuffing

A favorite Middle Europe blend of both Northern and Southern European styles of turkey stuffing is to use the liver, heart and gizzards of the turkey with bread crumbs instead of the rice that those who make a pilaf for stuffing use.

Those who make a rice stuffing cut up the turkey's organs into tiny pieces. They add ground chuck or bite size pieces of ground round to the rice. The pilaf is semi-cooked on top of the stove and then stuffed into the bird.

Those who use the turkey organs with fine bread crumbs use pork sausage as the other meat. The mixture is prepared in a large bowl and the sausage is broken up into small pieces before adding the breadcrumbs. Once the stuffing is mixed, it is put into the main cavity of the bird and packed to keep out any air holes. Besides the main ingredient choice of bread or rice, ground meat or sausage there are also other foods that are added to make the stuffing different.

Nut Stuffing

Boiled chestnuts that have been peeled and diced are a nutty addition to turkey stuffing that will leave everyone satisfied with its unique taste. Chestnuts and pine nuts are favorite turkey stuffing additions. Usually a half cup of each added to the turkey stuffing is all that is needed for a delicious flavor to your turkey. The point of the stuffing which is to absorb the delicious turkey juices must not be forgotten.

You don't want to overwhelm the natural turkey juice just to make it more enjoyable. Adding a touch of sweetness to the turkey stuffing sometimes helps to make the digestion of the stuffing easier. A half cup of white raisins is all either stuffing needs to make the stuffing more palatable.

And, we can't forget that in all stuffing, the choice of herbs or spices can add or detract from our treat. Most people stick with the pepper and salt seasonings. Some experiment with minced rosemary leaves. The turkey is a game bird and spices should be used with caution.