– This episode of Basics is presented by the Singleton. The Singleton is anaward-winning single malt that tastes great over iceneat or mixed into a cocktail. Much like the Singleton,I believe that good food and great drinks are betterwhen enjoyed with friends. So on today's episode, I'll be making a few different kinds ofThanksgiving stuffing. To accompany them, I'mmaking a spiced apple punch,.

A fall cocktail that'seasy to make in a batch to drink with friendsor family this holiday. Let's get down to basics. (calm music) All right, so we've made traditional American turkey stuffingmany, many times on this show. If you wanna see how to make it, click the link in the upperright hand corner right now. So today, we're gonna take a crack.

At some different spins on stuffing. First up, the ever popularcornbread stuffing. I've got two packages ofstore-bought cornbread here that I'm preparing with agreat deal of difficulty cracking my eggs, gentlywhisking to combine and that's how you makestore-bought cornbread batter. Till next time, I'm Andrew Rea and this has been Basics, I'm kidding. Now, instead of preparingaccording to package directions,.

We are greasing and parchment paper lining a large rimmed baking sheet spreading out evenly, maybegiving a few heartfelt taps against the countertopto release any bubbles and into the oven it goes. 400 degrees Fahrenheitfor 12 to 15 minutes or until browned and cooked through. Let it cool in the pan andthen we're gonna invert it out and as you can see, we have cornbread.

With much more surfacearea than normal cornbread. This will hopefully add a little crunch and prevent the cornbreadfrom turning into mush. Go ahead and cut this intoa grid of one inch squares. Go on and get back in there, little guy. And then as a further anti-mush measure, we are spreading these out onanother rimmed baking sheet and then drying out the way we would for any other bread stuffing.

Either in a very low oven for a few hours or left out uncovered fora couple days to stale. Now, stuffing isn't theonly stuff in stuffing. There's other stuff, usually some parcookedmeat, vegetables and broth. For the cornbread, I'm gonna prepare whatwe would normally prepare for standard stuffing, browning and crumblingone pound of sage sausage.

In a large cast iron skillet, scooping it out with a slotted spoon onto some paper towels to drain and sauteing half a largechopped onion in the sausage fat about three minutes or until well sweated and then we're adding acouple chopped ribs of celery, about another three minutes, adding a large clove of chopped garlic in the last 30 seconds.

Once the garlic is fragrant,we're gonna kill the heat and add a few tablespoonsof chopped fresh sage. Let the stuff cool off just a little bit and then in a large bowl, we are combining thedried cornbread cubes, sausage, vegetables and of course stock. You could use chicken or vegetable but of course for the mostclassic Thanksgiving flavor, you wanna go turkey.

In spite of the store-bought cornbread, you ideally wanna use homemade stock as this is gonna become oneof the predominant flavors in your stuffing. Add the stock a little bit at a time giving it a mix between additions along with one largebeaten egg for structure. We wanna get the cornbreadsaturated with stock to the point that it'salmost falling apart.

But still retaining its shape. Now, normally, I am a staunch opponent of raisins in stuffing but in cornbread, it kinda makes sense. It's sweeter, it's a littlecakier and like many people, I prefer not to actuallystuff my turkey with stuffing. It basically guarantees that you're gonna overcookthe rest of your turkey by the time the stuffing comesup to a safe temperature.

Plus, if you set aside afew dozen cornbread chunks, you can press them into the top both to add a little crunch,a little visual flair and to really drive homethat this is cornbread. Wrap tightly in aluminum foiland bake at 375 for 25 minutes removing the foil and baking for an additional 15 to getsome nice brownage on the top. And there you have it. After you let it cool for like 10 minutes,.

You got cornbread stuffing that doesn't turn into apile of cornbread paste. Just watch those moisturelevels because it wants to but you can't let it. The stuff is delicious butas far as this episode, this is where tradition stops because now we're venturinginto the brave new world of stuffings we made up. First off, what is apparentlymy knee-jerk reaction.

Whenever I need to puta spin on something? Italian style stuffing. For this, we're using a small loaf of store-bought olive focaccia. Make sure not to usethe oily gourmet stuff otherwise you're gonnaget greasy stuffing. Now, instead of sausage,I thought a cool way to go might be fried pancetta and prosciutto. So I got about half apound of pancetta here.

That I'm browning and crisping and then in the pancetta fat, I'm going to fry the prosciutto. The only reason I'm cooking this one is because I wanna putas little fat as possible into the stuffing so that we don't end uphaving to dab it with a napkin like a slice of pepperoni pizza. Once the roughly fourounces of chopped prosciutto.

Are crisped up, we're continuing withthe vegetables as before just without the celery. That is the only difference. Oh, we're also doubling the garlic. Oh and we're also adding two ounces of chopped sun-dried tomatoes and three ounces ofchopped artichoke hearts. Oh and an ounce of pinenuts but that's it.

We're sauteing these alltogether for about three minutes until, I don't know, cooked. Dumping it over our air oroven dried focaccia cubes. I think I made way too much meat so I'm only adding abouthalf of what I prepared. The website's recipeswill reflect as such. And then from there on out, it's actually the sameprocedure as the last stuffing. Greased cast iron bakingvessel wrapped in aluminum foil.

350 for 25 minutes, uncover and bake an additional 15 minutes. Optionally grating someParmigiano Reggiano overtop before returning it to the womb after which it willemerge golden brown, crisp and ready to confuse and delightyour Thanksgiving guests. This stuff tastes distinctly Italian and it deliciously stands on its own but it's gonna play nice.

With whatever you mash it together with on your Thanksgiving plate. Next and last, I wanna trysomething really and truly crazy, biscuit stuffing. Yes, of course you couldmake your own biscuits but I'm just using thebiscuits out of the pop can both because it's way easier and because homemadebiscuits might commit the sin of being flaky, buttery and tender.

Whereas these are morelike biscuit style products which once cooled completely, slices easily intostuffing appropriate cubes which we're gonna give thesame treatment as the rest. Meanwhile, for the meat, since we're already goingkinda crazy with this one, let's use bacon, a lot of bacon. So large, they require a splash of water to help the fat render out.

During the earlier parts of cooking preventing them or their fat from burning by the time they get crisp. Let those drain on paper towels and saute our onion andcelery in the reserved fat, killing the heat and finishingwith one teaspoon each chopped rosemary and thyme, about half a teaspoonof freshly grated nutmeg and a tablespoon of chopped fresh sage.

Let those flavors justbarely get to know each other talking corporate Christmas party and then likewise, combinethem in a large bowl with the biscuit cubes andgiant chunks of crispy bacon. Saturate with stock untiljust barely fully saturated, mixing between each addition, adding an egg after the first addition, et cetera, et cetera and why not, eight ouncesof grated cheddar cheese.

About as ridiculous and unhealthy a thing as I can possibly imagine. What better way to celebrate America? Dump and press into a wellbuttered baking vessel. Cover with aluminum moonfoil and then same procedure, 350 for 25 minutes then uncoverand 15 to 20 minutes more. And there you have it, biscuit,bacon, cheddar stuffing. Hubris in a bowl. Every bit as delicious andirresponsible and awesome.

And loaded with saturatedfat as it sounds. So if you wanna take a break from all the traditionalThanksgiving salads and fresh fruit, this could be a newbold direction to go in. It'd also make a reallygreat breakfast casserole if you mixed a few more eggs in there. Now all we need to completeour Thanksgiving table is a turkey probably and a great cocktail.

And I think something hot andmalt will be just perfect. So I'm simmering 24 ounces of apple cider with a few cinnamon sticks and some freshly gratednutmeg for about 10 minutes then fresh off the boil, we are straining it intoa heatproof container and adding nine ounces of theSingleton Single Malt Scotch giving it a spirited mix and that's it. Serve in a glass mug with a cinnamon stick.

And some freshly grated nutmeg for garnish and we got here is autumn in a glass. Thanks again to the SingletonSingle Malt Scotch Whiskey for partnering with me on this episode and more episodes to come next year. The Singleton, it is superversatile and mixable, a good choice for those who are still learning about whiskey. With notes of honey, brownsugar and cooked apples,.

The Singleton is a great complement to whatever you're cooking this fall. To get a bottle of this award-winning single malt for yourself, head to the link in the video description. (calm music)