Comments on: Mr. Marquis’s Marvelous Stuffing

By: Annick

Annick — Sat, 27 Nov 2010 14:49:23 +0000

Looks like the perfect recipe! Beautiful pictures as well, steam comes out nicely…
Gonna try it out now for our Thanksgiving dinner on Curacao tonight!

By: Pilgrams and Sofia « Karolinka In & Around Bulgaria

Pilgrams and Sofia « Karolinka In & Around Bulgaria — Sat, 29 Nov 2008 20:08:40 +0000

[...] use and the order of cooking the food. In addition to making gravy, I made a vegetarian version of Nick’s stuffing, mashed potatoes and I had to heat up the roasted chickens. On top of all of this, I got home at [...]

By: Nick

Nick — Fri, 28 Nov 2008 20:48:04 +0000

@ A.G. You should definitely try it with Veggie stock. I think it would still be fantastic. But if you do try it you will start wanting stuffing again on holidays!

@ Susie: I'm glad you liked it! The trick to avoid the burned edges and get an even texture throughout is to be sure to stir it every 10 or 15 minutes. It is a bit of extra work, but totally worth it. And yes, sometimes I have to cook it for longer than an hour. I think the variables for cooking time are type of bread, how toasted the bread gets, and how much stock you use.

As long as you keep stirring you will get an even, perfectly moist (yet crispy) stuffing.

By: susiederkins

susiederkins — Fri, 28 Nov 2008 20:22:51 +0000

p.s. the only thing is – I had to bake it for an extra hour, and by that time, I had all this burned stuff around the perimeter, and extra time in the oven just increased the width of this burned perimeter. meanwhile – the stuffing was still too moist! i tried spreading it out thin and such. luckily – it still tastes good overly moist. any hints?

By: susiederkins

susiederkins — Fri, 28 Nov 2008 19:32:53 +0000

Just made this for the family on Black Friday. DELIIIIICIOUS! I left out the parsley and sage since I didn't have any but it still tastes awesome.

A.G. – I'd be interested in knowing how your veggie version turned out and whether you substituted anything for the meat. I have vegetarian friends that I'd love to share it with!

By: A. G.

A. G. — Fri, 28 Nov 2008 10:07:18 +0000

I will try the veggie version, minus meat. It may overcome my antipathy to stuffing. Rita and I voted unanimously for a no stuffing Thanksgiving. Thanks, Nick, for the tip to this great blog.

By: Karolinka27

Karolinka27 — Tue, 25 Nov 2008 08:42:58 +0000

Well I am lucky enough to have had the Marquis version two Thanksgivings ago, the Nick version last Thanksgiving and now from Sofia, Bulgaria I will be making the Karolinka version: meat free with veggie stock and loaded up on walnuts and dried plums and apricots. Wish me luck!

By: Nick

Nick — Mon, 24 Nov 2008 13:05:42 +0000

Totally! I think it would work fantastic with cornbread. Might need to adjust the stock amounts a bit. I would think that you would need less stock if you are using cornbread, but again that probably varies. Good idea!

By: Jean Gogolin

Jean Gogolin — Mon, 24 Nov 2008 12:59:23 +0000

Oooooh, that looks good. Think it'll work with cornbread? Gotta be unsweetened Southern cornbread in our house.