Get Stuffed with these Non-Traditional Stuffing Recipes

Nothing’s better than helping your family make some of the most traditional Thanksgiving home-cooked foods.

Then, you meet up with the rest of your family to combine forces with these food dishes. Finally, you get to stand in line with your cousins, plate in-hand, ready to fill it up. With each bite, you fantasize about eating a meal like this more often. 

My all-time favorite of these traditional foods is the stuffing. You can’t beat the stuffing, or help but fill half your plate with it. Unfortunately, stuffing isn’t as consistent throughout the year. 

 However, it might actually be possible to mix stuffing into your weekly meals post-Thanksgiving break. 

Stuffing-Stuffed Mushroom Tops

This is a great way to incorporate that stuffing taste into little bite-sized snacks.

Ingredients:

• 24 button mushroom caps
• 1 cup of leftover stuffing
• 1/4 cup of grated parmesan cheese

Recipe:

1. Preheat your oven to 375 degrees.
2. Drizzle a little drop of olive oil into the mushroom tops.
3. Fill each of the mushroom caps with the stuffing.
4. Sprinkle the parmesan cheese on top to make a melted, gooey layer over the stuffing.
5. Bake for 20-25 minutes and enjoy.

Bacon and Bourbon Stuffing

I think most people can agree that bacon makes everything better, and for some bourbon does too. The bourbon will help make the flavors in this dish richer, without over-doing it.

Ingredients:

• 1 pound of thick-cut bacon, chopped
• 1 cup of butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 1 (1 pound) loaf pumpernickel bread, cubed
• 1 (1 pound) loaf dark rye bread, cubed
• 8 eggs, lightly beaten
• 2 quarts of chicken stock (more as needed)
• 1 cup of good quality bourbon whiskey

*can also use an egg-type bread such as challah (which is braided bread with a hint of honey in it) rather than rye or pumpernickel

Recipe:

1. Preheat your oven to 350 degrees. Then, lightly grease two 9×13 baking dishes.
2. Place the bacon in a large pan and cook over medium to high heat until evenly brown. Pour bacon fat from the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions and celery, then cook until onions are soft (about 5 minutes). Follow by stirring in the bacon fat.
4. Meanwhile, place the pumpernickel and rye bread cubes into a large mixing bowl. Stir in the eggs and onions, and mix.
5. Stir the chicken stock and bourbon together in a separate bowl. Mix. Then add to the bowl with the bread cubes and add more chicken stock if needed. Spoon stuffing mixture evenly between the prepared baking dishes and pat down.
6. Then, once you have combined all of the ingredients, the best way to mix it all up is with your hands. So, dig in and don’t be scared to get your hands a little dirty.
7. Spoon stuffing mixture evenly between the prepared baking dishes and pat down.
8. Bake for 45 minutes. For a darker crust on top, bake for an additional 10 minutes.

Cornbread Stuffing

Also a classic, and somewhat underrated food is cornbread. But, that’s about to change with this cornbread and stuffing combination. 

Ingredients:

• 2 (8.5 ounce) packages of corn muffin mix
• 2/3 cup of heavy cream
• 2 eggs
• 2 tablespoons of white sugar
• 2 tablespoons of olive oil
• 1 tablespoon of poppy seeds
• 1 teaspoon of vanilla extract
• 4 strips of bacon, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1 1/2 cups of chicken broth

Recipe:

1. Preheat oven to 400 degrees. Grease a small square baking dish. 
2. Combine corn muffin mix, cream, eggs, sugar, olive oil, vanilla and poppy seeds to make a batter.
3. Bake 15 to 20 minutes, until golden brown and the top springs back when pressed lightly.  Let it cool completely; cut into small squares and transfer to a bowl.
4. Reduce oven heat to 350 degrees.
5. Cook the bacon in a large pan over medium to high heat, until browned. Add the peppers and onions to the pan. Cook and stir until vegetables are tender.
6. Remove from heat and add to bowl with cornbread squares. Pour in the chicken broth and mix. Spoon the mixture into the prepared baking dish, then cover with aluminum foil.
7. Bake for about 30 minutes and voila!

Stuffed Bell Peppers

Another way to fill your stuffing crave that also creates a meal, rather than a snack, is stuffing bell peppers. The sweet and tangy bell peppers combined with the gooey mixture of stuffing is a taste you will  remember and want to share.

Ingredients:

• 2 tablespoons of butter
• 1/2 teaspoons of Garlic Powder
• 1 package of Stove Top stuffing
• 1 cup of chicken broth
• 1/2 pound of ground meat (chicken, turkey, beef)
• 1/2 cup  of shredded mozzarella cheese
• Green Bell peppers (1-2 per person)

Recipe:

1. Preheat your oven to 350 degrees.
2. Cut off the tops of the bell pepper and scoop out the inside. 
3. Fill up each bell pepper with about one cup of the stuffing.
4. Bake for about 20 to 25 minutes and enjoy.