Every game day snack (!) on one giant sandwich. See for yourself »
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Connor Bower

Connor is Food52's Advertising Coordinator

added about 2 months ago

Hi Susan,

Do you remember if there were any other key ingredients in the stuffing? Took a peek around the internet and a few that sounded good, but your suggestion of swapping stock for cream sounds delicious as well!!

http://www.epicurious.com...
http://www.foodnetwork...

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Olivia Bloom

Olivia is Food52's Shop Editor

added about 2 months ago

Hi Susan—not sure of the recipe you're looking for but you can definitely add heavy cream to your favorite stuffing recipe. This recipe on Food & Wine even has 2 whole cups... http://www.foodandwine...

This one from Martha has a more conservative 1/2 cup: http://www.marthastewart...

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Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added about 2 months ago

Sure, make a savory custard batter, half cream, half turkey stock, half eggs. pour over dried bread and stuff. bake. easy! remember that stuffing/dressing is basically a savory bread pudding

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Susan W

Susan W is a trusted source on General Cooking.

added about 2 months ago

Thanks everyone. I think what was unique is that it was more of a bread pudding and since I'm using Challah and wild mushrooms, I think the custard idea will work beautifully. Here's to switching gears at the last minute! :-0