 | In many places, the terms “dressing” and “stuffing” are interchangeable. For the purist, stuffing is technically defined as being cooked inside of a protein. Dressing, however is cooked alongside the featured protein, usually in a separate pan. No matter what you call it, this versatile and cost-effective side dish offers a blank canvas for innovation that can be extended well beyond the holiday season. |
Dressing 101
The type of dressing your customers prefer is based on one of two things: geography and tradition. Be aware of regional styles and variations when planning your holiday menu, and use that as your jumping-off point. No matter which style of dressing you choose, the odds are good you will be starting with the same basic ingredients: bread, cornbread or rice as a base, sautéed root vegetables (also called mirepoix), and a liquid such as wine or stock. From there, what you add and how you prepare your signature dressing is open for interpretation and limited only by your imagination.
Dress it UP
Taking your dressing to the next level is as easy as adding or swapping ingredients. Instead of French bread or cornbread, try challah, croissant or brioche to dial up the richness of your base. If you prefer a sausage stuffing, try adding a Latin flare with chorizo or a pop of Cajun spice with boudin. Adding different nuts and/or dried fruits is another way to fine tune your flavor profile. As a starting point, see what’s fresh and seasonal in your area.
One Cannot Live on Bread Alone
Driven by the need to reduce carbs or limit gluten intake, many health-conscious consumers have written stuffing completely off the menu. For these diners, swap bread for options like beans, oatmeal or cauliflower. Or, for a truly mouth-watering, gluten-free stuffing that’s sure to grab attention start with a base like Sysco Supreme Chipotle Lime Red Quinoa Pilaf with Fire Roasted Vegetables.
Beyond the Holidays
Dressing is a great item to keep on hand all year, not just for the holidays. As a side dish, dressing adds a rustic, lodge-style feel to roasted meats and poultry. It also works great when used as a base for elevated stuffing in pork chops, whole fish, crab, tenderloins, and more. Save time and labor costs with high-quality dressing mixes from Sysco, like our Traditional Cornbread or Chicken & Herb Stuffing. They are wonderful as-is, but also work great as a starting point for your unique creations.
Free Recipe: Apple Honey Almond Dressing
Recipe by Chef Neil Doherty at Sysco Corporate
| INGREDIENTS 4 cups Sysco Imperial Red Delicious Apples, ½” dice 1 cup Sysco Classic Almond Slices, toasted 1 cup Sysco Natural Matchstick Carrots, julienned ½ cup onion, sliced thin ¾ cup Sysco Natural Celery Branches, bias cut 2 tablespoons garlic, chopped | 2 tablespoons fresh tarragon, chopped 1 tablespoon Sysco Imperial McCormick Pepper Supreme 1 cup Sysco Classic Organic Honey 10 cup Sysco Classic Seasoned Croutons, ½” cut 1 pint Sysco Imperial Chicken Soup Base 4 ounces butter Sysco Classic Kosher Salt to taste |
PREPARATION
- In a heavy skillet, saute carrots, celery, onions, garlic and tarragon until softened. Add apples, honey and half the chicken stock.
- Fold in croutons. Adjust moisture with remaining stock.
- Add toasted almonds and season with pepper. Adjust with salt if needed.
- Place in pan, cover and let cool.
Be sure to check out all of our Fresh Ideas this Holiday Season on Chef Marcus' blog!
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