Thanksgiving Standards: Persimmon and Sage Stuffing

Persimmon and Sage Stuffing recipe

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Every year I always make an iteration of this stuffing. It usually has green apples (I love their tartness), spicy Italian sausage and loads of herbs. This year I figured I’d make it vegetarian-friendly and skip the sausage, and instead of the apples, utilize my favorite fall fruit: the persimmon.

 

Persimmon and Sage Stuffing recipe

I think persimmons might be the most beautiful thing I’ve ever laid my eyes on. Their stout round figure and gorgeous light green leaves on top make me so giddy that fall has arrived. Their flavor is delicious–if you’ve never tried one. I like to think of them as moderately sweet with a nice cinnamon-y flavor that is so appropriate for this time of year. Currently this season, I’ve put them in breakfast porridge, eaten them in salads and consumed them when I was looking for a good afternoon snack. Now, they’re in stuffing.

 

Persimmon and Sage Stuffing recipe

I really do wish stuffing was more of a year-around thing. It’s just too delicious to be consumed once a year. I know many of you have your traditional, go-to stuffing recipes, but I’m hoping that at least a few will venture from the norm and put a little persimmon in your stuffing–it’s such a delicious addition.

Persimmon and Sage Stuffing recipe 

Persimmon and Sage Stuffing

Persimmon and Sage Stuffing recipe

Change up this traditional Thanksgiving staple with a seasonal variation with persimmon and sage from food blogger Adrianna Adarme of the Fresh Tastes blog.

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Ingredients

  • 8 cups of sour dough bread, cubed (about 1 loaf)
  • Olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 shallots, minced
  • 4-5 celery stalks, trimmed and thinly sliced
  • 2 medium leeks, cleaned and thinly sliced
  • 2 garlic cloves, minced
  • 6 fresh sage leaves, chopped
  • 3/4 teaspoon dried or fresh thyme
  • 1/2 teaspoon freshly ground pepper
  • 1 cup low-sodium vegetable or chicken stock
  • 3/4 tablespoon salt
  • 1 large egg, lightly beaten
  • 3 (firm) fuyu persimmons, cubed 

Directions

  1. Preheat the oven to 200 degrees F. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside. Raise the heat on your oven to 300 degrees F. 
  2. To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes. Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your chicken stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined. 
  3. Transfer the stuffing to a 10" by 8" casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown. 

Yield: 6-8 servings


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.