A fabulous holiday stuffing recipe made with orzo pasta instead of day old bread. Just the thing to give your stuffing recipe a little dose of intrigue this year.
It pains me to say this, but it has come to my immediate attention (after a very official survey on my Facebook page late one night) that approximately 20% of you don’t like Thanksgiving stuffing because of the texture.
As stuffing is my absolute favorite part of Thanksgiving dinner, my head is hanging in sadness.
In fact, to further explain my attachment to stuffing, let me just say my older sister tells stories about how I use to talk about stuffing in my sleep when I was a little girl. It is very special to me.
So today I’d like to reach out to those of you who don’t have the same appreciation for stuffing that I do, and offer a compromise…
Our Orzo Stuffing Recipe!
If wet-bread texture is troubling to you, this stuffing recipe is the solution.
Using DeLallo Pasta in the orzo stuffing recipe creates a lovely firm yet fluffy texture, instead of the moist dense stuffing that the other 80% of us love.
After experimenting with this, I have to tell you, this might be my new favorite stuffing recipe. The piece-y texture and light pasta flavor means the other ingredients really shine through. You get the savory-sweet pop from sautéed apples, celery, carrots and onions, along with rich salty bits of crisp bacon.
Plus the shape and size of my favorite orzo, DeLallo Orzo Number 65, is not only visually appealing, it makes it easy to scoop, serve, and stuff.
If you like to fill your bird with stuffing on Thanksgiving, you could most definitely use this orzo stuffing recipe in it! Wouldn’t your turkey look beautiful with this colorful orzo cascading out?
I think so.
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