Thanksgiving Goes Coastal with Food Author Carolyn Wyman's Stuffie Stuffing

Writer and food author Carolyn Wyman may have left Rhode Island, but the state’s culinary traditions still hold a special place in her heart, and on her Thanksgiving table. “I was born in Providence, grew up in Cumberland, attended Brown University, and worked at the Narragansett Times,” she says. Even after moving to Philadelphia and writing books about the Philadelphia cheesesteak, Spam, and chocolate chip cookies, Wyman’s love for iconic Rhode Island foods like stuffies, New York System wieners, and coffee milk remains strong. Last year, she channeled her passion for clam cakes into The Great Clam Cake and Fritter Guide (Globe Pequot).

Recently, she brought that same passion to a creative twist on a Thanksgiving staple, inspired by another Rhode Island favorite: the stuffie. Wyman’s latest creation, a fusion of Rhode Island stuffies and traditional Thanksgiving stuffing, showcases her inventive approach to holiday meals. “There’s a fine line between comforting familiarity and sleep-inducing sameness,” she explains, stressing the importance of standout dishes that spark conversation and maybe even a social media post. For Wyman, it’s all about adding local flair to the table with recipes that honor Rhode Island’s rich culinary heritage.

Her stuffie stuffing blends the flavors of traditional bread stuffing with quahogs and Portuguese chouriço, both hallmarks of Rhode Island cuisine. “Stuffies are stuffing,” she says. The clam and sausage mix gives the common oyster and sausage variations of turkey stuffing a distinctly Rhode Island twist.

For those looking to recreate this regional favorite, Wyman recommends sourcing fresh quahogs from local markets like Andrade’s Catch in Bristol or Twin Shellfish in Warwick. As for the chouriço, she suggests locally made brands like Michael’s or Gaspar’s.

Incorporating iconic Rhode Island dishes into Thanksgiving may raise a few eyebrows, but Wyman believes it’s worth the risk. “Thanksgiving in a state with as many unique eats as Little Rhody has shouldn’t be boring,” she says – and her stuffie stuffing proves it. Discover more about Wyman’s work and explore her collection of food books at CarolynWyman.com.

Carolyn Wyman’s Stuffie Stuffing Recipe

Yield: 6-9 servings

Ingredients:

¼ pound (1 stick) unsalted butter

½ cup red, orange, or yellow bell pepper, finely diced

⅓ to ½ pound Portuguese chourico or hot linguica, casing removed, finely diced

¾ cup celery, finely diced

¾ cup onion, minced

3 cloves garlic, minced

1½ to 2 cups quahog or other clam meat, cut into ½-inch pieces

6 cups homemade bread croutons or unseasoned store-bought croutons

1 tsp dried thyme

¼ cup fresh parsley, finely chopped

Up to 2¼ cups clam juice (or no-sodium chicken broth)

Paprika for sprinkling

Instructions

1. Make your croutons: Tear 16 slices of fresh white bread into ½-inch pieces (about 8 cups). Toss with ¼ cup olive oil and spread on baking sheets. Bake at 350°F for 10–15 minutes, stirring occasionally, until browned and crispy. Let cool. You’ll need about 6 cups.
2. Sauté vegetables and sausage: Melt butter in a large skillet over medium heat. Add bell pepper and sausage, cooking until sausage browns and pepper softens (about 3 minutes). Stir in celery and cook for another minute, followed by onion and garlic. Cook until onion and garlic begin to brown.
3. Add clams: Stir in the clam meat, cooking until just warmed, about 2 minutes.
4. Incorporate croutons and herbs: Fold in the croutons, thyme, and parsley. Gradually add clam juice or broth, allowing the croutons to absorb the liquid. The stuffing should be moist but not soggy.
5. Bake: Spoon the stuffing into a buttered 3-quart casserole or 9x13-inch dish. Sprinkle with paprika, cover with foil, and bake at 350°F for a total of about 45 minutes. Remove the foil after 20 minutes and continue baking for an additional 15-25 minutes, or until the stuffing is brown and bubbling.
6. Serve with lemon wedges, hot sauce, and Worcestershire sauce for added flavor.

Author’s note: Cooking the stuffing outside the bird ensures better texture, and remember to use unsalted butter and broth since the clams and sausage provide all the salt you need. If chouriço or linguiça isn’t available, spicy kielbasa, andouille, or Spanish chorizo make great substitutes. If you are using seasoned croutons, omit the thyme and parsley. If you prefer stuffing the turkey, use only clam juice and just enough liquid to bind the mixture.