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Home » FOOD AND WINE in MA » MASSACHUSETTS (all topics) » The Great Stuffing Debate
A Stuffed Turkey
The Great Stuffing Debate

Chef Paul O’Connell and the Taste of the NFL Need Your Help!

By Mark B. Oliver | November 18, 2010

Chez Henri chef-owner Paul O’Connell is asking New Englanders to vote in The Great Stuffing Debate, to raise money to support food banks in the United States.

The vote has been organized by Taste of the NFL, an organization that rallies the country’s top chefs and the NFL’s greatest to raise money in support of food banks and has spent “20 Years... Kicking Hunger!” Their aim?

“To address the needs of the hungry and homeless by raising awareness and money through special events” and in the last 20 years have raised over $10 million.

Chef Paul O'Connell

Throughout November, the Great Stuffing Debate will pit O’Connell’s signature stuffing recipe against other regional chefs representing the six football teams playing on Thanksgiving Day.   Swanson broth will donate funds to a Boston area food bank, to the chef and team who receive the most votes.

Chez Henri’s Turkey Stuffing

Makes 12 servings


6 cups diced white bread (remove crusts before dicing)

1 cup (2 sticks) butter

1 medium onion, diced (about 1 cup)

½ cup diced fennel

4 stalks celery, diced (about 2 cups)

1 cup diced chorizo sausage

2 apples, peeled and diced (about 2 cups)

¼ cup dried cranberries

¼ cup diced dried apricots

2 tablespoons finely chopped fresh sage leaves

1 teaspoon finely chopped fresh thyme leaves

1¼ cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Organic)

1 cup coarsely chopped fresh parsley

Kosher salt and freshly cracked black pepper to taste


Heat oven to 300°F and place bread onto 2 baking sheets.

Bake for 30 minutes or until the bread is crisp.   Remove the baking sheets from the oven.   Increase the oven temperature to 350°F.


Heat the butter in a large saucepan over medium heat.   Add the onion, fennel and celery and cook for 5 minutes, stirring occasionally.   Stir in the chorizo, apples, cranberries, apricots, sage and thyme.   Increase the heat to medium-high.   Cook for 5 minutes, stirring often.   Stir in the broth and heat to a boil.   Remove pan from heat.

Add the parsley and bread and mix lightly.   Season with salt and pepper.   Spoon stuffing mixture into a lightly greased 3-quart casserole and cover with foil.

Bake for 40 minutes. Uncover casserole and bake, uncovered, for another 20 minutes.

Please consider voting for Chef Paul O’Connell and the New England Patriots online at the Great Stuffing Debate and help raise money for those in need this Thanksgiving.

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