At a recent dinner party, I was describing two new recipes that I was working on for Thanksgiving. It’s funny; 99% of the time I am a stickler when it comes to proper terminology. I would never call something a fritter if it wasn’t fried, so logically I would use the correct word “dressing” to describe a mixture that is baked in a separate dish instead of inside a turkey. I was caught off guard when I was corrected for my word choice. However, in this case, I’m inclined to use “stuffing” to describe the dish – not out of laziness or ignorance, but instead to negate the possibility for confusion. I wouldn’t want anyone to mistakenly think this feature is about acidic concoctions which coat lettuces and are tossed in salads.

No matter what we call it, though, the bottom line is this… the selection of cooking methods DOES absolutely matter. Stuffings baked apart from the turkey in a baking dish are far superior, in my opinion, as there is much more surface area to crisp up and provide that welcome crunchy texture. Furthermore, food safety experts recommend cooking your stuffing separately to ensure that bacterial growth, which could make you sick, doesn’t have the opportunity to thrive. Stuffing must reach an internal temperature of 165 F to kill off any potential pathogens when cooked inside the turkey, and many home cooks don’t bother to check with thermometers.

Technical matters aside, let’s get to the fun stuff. This year, I was inspired to create a truly unique stuffing following an unforgettable dinner in London. At the highly-regarded Darjeeling Express, which will soon be opening a New York City location, they combined traditional Indian flavors with a standard British toastie (known in the U.S. as a grilled cheese), serving it with chutney alongside for dipping. Their execution was a perfectly crispy and gooey treat, filled with English cheddar and Red Leicester cheese.

When I got home, a lightbulb went off as I was dreaming up new recipes for Thanksgiving. A stuffing that riffs on their crusty cheese toastie, accompanied by a chutney full of holiday fruit and flavors. I’ve made the sweet and tangy condiment out of cranberries, along with plenty of punchy spices. This is a seriously good mash up, and if you’re not a huge traditionalist, one you’ll just love this Thanksgiving. 

As not everyone likes to stray too far from home for the holidays, I’ve also created a really delicious stuffing with less exotic flavors – a roasted mushroom stuffing with roasted shallots and herbs. The high, dry heat of the oven concentrates the mushroom’s flavors in a way that pan frying can’t do. Though soy sauce may be a tad unconventional, it ups the umami flavor in the mushrooms, and you’ll be glad it’s there, even if you can’t readily identify it in the finished dish.

Indian-ish Cheesy Stuffing with Cranberry Chutney

Taking Thanksgiving stuffing in an Indian direction was inspired by a meal in London at a top rated Indian restaurant. Their cheese toastie, a grilled cheese stuffed with green chutney and English cheeses, was served with chutney for dipping and was comfort food at its best. The warming spices were perfect on a crisp London evening, and I knew it would be perfect to zest up an otherwise traditional stuffing recipe. Red Leicester cheese is commonly available at grocery stores that have a good cheese selection, such as Whole Foods, and is worth seeking out.

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Roasted Mushroom & Shallot Brioche Stuffing

When you’re shopping for the mushrooms for this dish, look for a mix of wild and cultivated mushrooms. I like oyster, cremini, and maitake mushrooms. Using soy sauce in a Thanksgiving stuffing may not seem very traditional, but it accentuates the savory umami flavor in the mushrooms. Together with the garlic, maple and spices, this seasoning mixture and high-heat roast makes the mushrooms addictive. Baked up in the stuffing, with a drizzle of butter to help crisp up the top, this is one side dish that will have you coming back for seconds.

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