The ultimate masochistic turkey stuffing from food writers talking about Thanksgiving recipes.
Vogue food-critic Jeffrey Steingarten recounts his favorite Thanksgiving in his book The Man Who Ate Everything, which utilizes a recipe for Thompson’s Turkey, by Morton Thompson, a 1930s newspaperman. Aside from the labor-heavy recipe for roasting the turkey, the stuffing recipe is a feat even for accomplished chefs.
“As the stuffing contains 29 ingredients, it took me three hours to get the bird in the oven, and not only because my spice shelf had fallen out of alphabetical order; nearly every spice I possess found its place in Thompson’s stuffing. The completed mixture is reminiscent of no identifiable cuisine; it includes ingredients like crushed pineapple and canned water chestnuts that daring housewives of 50 years ago put into nearly everything they cooked. And it contains garlic, which was even too daring for most housewives 50 years ago when the American kitchen was still in the thrall of Anglo-German flavor phobias. Made with fresh herbs instead of Thompson’s dried, and with several ambiguities in the shopping list properly resolved, this is the most delicious bread stuffing I have ever tasted.”