Three Takes On: Stuffing

Three Takes On offers several different versions of the same classic dish. This month: Stuffing.

Published in FSD Update

Sausage and apple cornbread stuffing

Hallmark (Kansas City, Mo.) 

When Hallmark launched its Hallmark Health Rewards initiative, the foodservice department was looking for ways to take comfort-style recipes and make them healthier by altering a few ingredients. “We felt this approach was needed in our culture where there is such a significant number of manufacturing employees who were very used to comfort food diets,” says Christine Rankin, corporate services manager. This stuffing was one of the recipes included in the initiative.

See full recipe 

Spinach & artichoke stuffing

New Jersey Institute of Technology (Newark)

Peter Fischbach, regional director of culinary development for Gourmet Dining, says this basic stuffing recipe was tweaked to create something a bit more special for students on campus. “The addition of not only the spinach and artichoke but also the Boursin and Parmesan cheeses are what really make this stuffing pop. The cheeses add a rich creaminess.”

See full recipe

Oyster stuffing

Riderwood (Silver Spring, Md.)

Like many recipes, this version of stuffing started first as a family favorite before moving into the dining program at this senior living facility in Maryland. “What makes it unique is the use of local products from the Chesapeake Bay, which is very different from your classic stuffing,” says Victor Cirrincione, executive chef. “Oysters give the stuffing an umami, savory flavor that makes it a great combination with turkey and earthy vegetables served at Thanksgiving. It is Colonial in its creation, which makes it a regional favorite from Maryland to Virginia.”

See full recipe

More From FoodService Director

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code