Tips for Making Stuffing from Scratch

WASHINGTON -- Stuffing is part of almost any Thanksgiving. But this year, maybe it won't come out of a bag or box.

In her new book, A Mighty Appetite for the Holidays, Kim O'Donnel gives tips for making the perfect Thanksgiving stuffing -- from scratch.

The creative possibilities are endless, O'Donnel says. Other than monitoring the bread-liquid ratio to minimize the "goop" factor (should be 2-to-1 in most cases), there are no rules to making stuffing.

O'Donnel says she always likes to start with some sautéed onion, garlic and celery and build from there, depending upon her mood. She tosses the bread cubes with the cooked aromatics and adds a hearty helping of chopped fresh herbs.

After that, get a bit of stock going over the stove and simmer the liquid. Then ladle the stock over the cubes, gradually, allowing the liquid to be absorbed. You can also add a splash of white wine for kicks. Add liquid until you are satisfied with the moisture quotient of the cubes, and taste for salt and pepper.

Then, pour the mixture into a buttered casserole dish and bake for about 20 or so minutes in a 350-degree oven until thoroughly warmed and a little crusty on top. And no, don't add egg to the stuffing. It's not necessary.

If you want to make stuffing in advance, hold off on the baking and simply allow the stuffing to cool, then keep chilled in the fridge until dinner time.

Here's a sampler of various stuffing components, all ripe for experimentation and mix-and-matching:

• Bread: Cornbread, whole wheat, country white. Allow it to stale or dry in a 200-degree oven for 20 minutes for better absorption of liquid. Soft bread like Wonder white or dinner rolls do not yield a toothy stuffing.
• Liquid: Stock, juice, wine, vinegar, milk, cream.
• Vegetables: Onion, shallot, garlic, celery, bell pepper, mushrooms, spinach, kale.
• Herbs: Parsley, sage, rosemary, thyme

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