I made this last year and can add one tip: Reserve some of the uncooked stuffing from the baking pan. Hide it in the fridge overnight and throw it in your waffle maker on black friday.
Okay so I made this last year. It was my first time making stuffing of any kind. It came out soo delicious and I've been looking forward to it all year. Thank for this AMAZING recipe!
We had out Thanksgiving dinner yesterday and I made this. I have struggled for years to make stuffing that tasted like my Mom's. After having it again today I have to say this might be better. This was the hit of the meal. Thank you.
Ever since I was a teen (73 now), our family has used a recipe similar to this that came on the wrapper for Odom’s Tennessee Pride sausage. When you find a winner, you stick with it. This more southern variant uses cornbread instead of white bread.
Wow so delicious looking I'm trying this recipe but since we like the dry cranberry concept I have to add it to STUFFING, thank you young man for this lovely can't wait to make it recipe 👍👍👍👍👍👏👏👏🤗🤗🤗🤗👌👌👌👌👌✌
I made this for Thanksgiving 2019 and it was deemed the best side dish. I was also really pleased. I would make this again for sire and I just had a few spoonfuls for breakfast
My family used to make the Turkey and stuffing from The Wayside Inn that was in a great Vincent Price cookbook. It was the best I've ever had. Now I'll have to try yours.
As I am writing this its my third attempt making it. I made a batch for work lunch last week and it was the talk of the company. Now I have a 11 pound bird roasting. I must say it is so much like my late wife made it that I cant believe that I made it. :Thanks . It's done and the best yet.
This was really delicious! My tip would be to saute the celery before baking so it won't be crunchy. Even though it cooked for 45 minutes it had some crunch to it since it wasn't sauteed first. The texture was sticky (like bread pudding). I made this vegetarian and used veggie sausage links. It's a keeper!
I'm sure this tastes amazing, but at Thanksgiving dinner, I much prefer a dryer dressing that's more crispy than soft. There are already plenty of wet, mushy things on my plate (mashed potatoes, cole slaw, sweet potatoes, etc) that the crispy, buttery dressing provides a nice contrast. Plus, anyone who wants it wet can just drench it in gravy!
Pretty pretty good. Granddad used bacon instead of sausage, and never used eggs. The eggs create... well... a savoury bread pudding, as you said. I don't think that's quite stuffing in my mind. If it was too dry, Granddad added a bit of turkey drippings or butter or both. White bread is the only choice here, absolutely.
Hi, I'm not sure if it makes a difference, but you say to add chicken or turkey BROTH, but in the ingredients you have chicken or turkey STOCK. This recipe looks amazing and I just want to make sure I do it exactly as you did. Does it matter which I use?
I made this stuffing earlier today for Thanksgiving in a couple days and it was EXTREMELY wet and gooey. I'm currently drying more cubes of bread in the oven in hopes it will even out the wetness, otherwise my family is going to go berserk. I cooked a little just to sample it and I like it, although it's a little too moist even for me. Hopefully more bread will improve the recipe...
By the way, if you can find it, some stores like Whole Foods and Wegmans carry already diced dried bakery bread that makes this recipe a whole lot easier.
This video was so helpful. I always wondered why the recipe calls for sauteing everything in a dutch oven first and then putting it into a casserole dish. Why couldn't you just saute everything in a skillet? Now I see that its just way too much stuff to fit in a single skillet.
Sautéing the veggies removes moisture. It also adds a better texture to the veggies. I always fist saute' the herbs (parsley, sage, rosemary, fennel seeds, thyme, dash of red pepper flakes) to maximize flavor and then add the veggies. Try adding Shiitake mushrooms, which adds a nice "amami" flavor to the stuffing.
Looks like a really nice recipe. I'm just wondering how adding the egg mixture a little at a time stops the eggs from cooking. Should you add a little of the broth mixture to temper the eggs first??
I came across this recipe three or four years ago. I make it every year for Thanksgiving, I have no choice. I have too many family members that demand it.
Looks amazing but my family is picky and I doubt they'll eat something this far off in texture from stovetop. Do you recommend using less eggs to make it firmer or less stock? Or both
Thank you for the recipe and more importantly thank you for not adding nuts and fruit to it.🤢 This is what stuffing is supposed to taste like! Eggs was a great tip! Friendsgiving 2019 here we come.
delatroy there's no reason to use one over the other, but ceramic/cast iron retain heat longer and more evenly, so they are less likely to scorch and burn your food in places. If you have a metal baking dish, go for it. Since this recipe is really wet, it will be really hard to burn.
An Australian feeling out of their depth here. I thought stuffing implied that it was inside the bird? Would any of this be used as such? Or is this purely to be served on the side?
VM38 Really depends on preference! Me personally, I make stuffing separate because it gets too soggy in the bird. “Stuffing” and “dressing” are typically interchangeable, but the food snobs would say “dressing” is when it’s cooked outside the bird, and “stuffing” when inside.
I used Orowheat/Arnold for this. I've also used Pepperidge Farm in the past. But if you have a good local brand or bakery, you might be better off going with that.
I have never made dressing with bread cubes. I have always used cornbread. Will this recipe work well with cornbread? I want to try something new but really need advice on this recipe. Never used sausage in dressing always chicken, turkey or squirrel. Yes I am country, not a flaw just a blessing.
My variation is using Stove Top Stuffing (Turkey) in combination with the other ingredients. Definitely not the same as toasting my own bread but it works for me.
I do stove top, sour cream, and cream of mushroom soup - I think the recipe is on the side of some of the StoveTop boxes. It makes a very creamy, custardy texture.
"My sister likes to add dried cranberries, and my mother likes to add chestnuts. My sister and my mother, of course, are both wrong." LOL.... have you told them they are wrong?
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
I made this last year and can add one tip: Reserve some of the uncooked stuffing from the baking pan. Hide it in the fridge overnight and throw it in your waffle maker on black friday.
abmorse1 that sounds amazing
abmorse1 this sounds legit. Even better with a runny egg.
That is genious.
Okay so I made this last year. It was my first time making stuffing of any kind. It came out soo delicious and I've been looking forward to it all year. Thank for this AMAZING recipe!
Guess what I'm making RIGHT NOW??? YES!!! Woo-hoo I love making your stuffing EVERY YEAR!! THANK A MILLION - AGAIN!
I haven't celebrated thanksgiving in like 10 years. This is one thing I miss the most about turkey day is that sausage stuffing.
We had out Thanksgiving dinner yesterday and I made this. I have struggled for years to make stuffing that tasted like my Mom's. After having it again today I have to say this might be better. This was the hit of the meal. Thank you.
I just made this for Thanksgiving and it was beyond amazing!!
You, sir, are an American Hero. I'll be making this stuffing this year, thereby saving my family from the horrors of *shudder* box stuffing.
Im sorry, id take stuffing frm a box over this wet soggy jiggly stuffing ANY DAY hands down. JMO
Hello Kenji!! Here again for this year's stuffing!! Always a favorite and making this Saturday!!! Thank you for years of awesome stuffing!!
Ever since I was a teen (73 now), our family has used a recipe similar to this that came on the wrapper for Odom’s Tennessee Pride sausage. When you find a winner, you stick with it. This more southern variant uses cornbread instead of white bread.
I really like the combination of firm white bread and cornbread. The flavors and textures play off each other and neither dominates.
Corn bread stuffing is a fav for me
Thanks for the recipe! This will be my 3rd year using it for Thanksgiving. I come back to this video every year around this time.
I pretty much make this recipe but I always add in some cooked wild rice and toasted pecan pieces. Can never get enough of it!
Patricia Sodaro sounds fantastic
I made this for Christmas dinner, people in my family who don’t like sausage were eating it. Thank you for an awesome recipe
Wow so delicious looking I'm trying this recipe but since we like the dry cranberry concept I have to add it to STUFFING, thank you young man for this lovely can't wait to make it recipe 👍👍👍👍👍👏👏👏🤗🤗🤗🤗👌👌👌👌👌✌
I made this for Thanksgiving 2019 and it was deemed the best side dish. I was also really pleased. I would make this again for sire and I just had a few spoonfuls for breakfast
Nothing better than stuffing and gravy on Thanksgiving!!!
(: And Cranberry Sauce............ ☺
That intro hits home. Stuffing is what I spend the most time on
So, I made this last week on a turkey day test run & it is very, VERY good :)
OMG your recipe is ez as 1 2 3, it's beautiful when it came.out of the oven, and your voice
You rock chef, thank you for sharing your recipe 🌼😃
My family used to make the Turkey and stuffing from The Wayside Inn that was in a great Vincent Price cookbook. It was the best I've ever had. Now I'll have to try yours.
Is it possible to prepare this the day/night before, store in the fridge then complete the main cooking portion separately?
I made this last year and it was amazinggggg. Def making it this year but with mushrooms
That's the kind of stuffing I've been dreaming of. It looks perfect already but I'd still add some walnurmt pieces and cranberries.
Great job. Grew up on this kind of stuffing. Classic..
As I am writing this its my third attempt making it. I made a batch for work lunch last week and it was the talk of the company. Now I have a 11 pound bird roasting. I must say it is so much like my late wife made it that I cant believe that I made it. :Thanks . It's done and the best yet.
I have never had sausage stuffing, but this sounds great! Will be trying next big meal.
Nice recipe! I cut everything in half and it still produced 7 decent servings. A few modifications are necessary.
Made this recipe for my friendsgiving and Family Thanksgiving and it was a hit
I was wondering how you make croutons? Just cut the bread just like that and sprinkle with seasoning and spray with butter? That dish looks so good.
Thank you for the tip it looks delicious I'm trying to make it. Thanks again
This was really delicious! My tip would be to saute the celery before baking so it won't be crunchy. Even though it cooked for 45 minutes it had some crunch to it since it wasn't sauteed first. The texture was sticky (like bread pudding). I made this vegetarian and used veggie sausage links. It's a keeper!
The recipe calls for cooking the onions and celery until soft.
just made this! SMELLS SO GOOD!
Thank you for your recipe and straight forward concise well made video.
That looks totally delicious. Excellent recipe. 🍽
I'm sure this tastes amazing, but at Thanksgiving dinner, I much prefer a dryer dressing that's more crispy than soft. There are already plenty of wet, mushy things on my plate (mashed potatoes, cole slaw, sweet potatoes, etc) that the crispy, buttery dressing provides a nice contrast. Plus, anyone who wants it wet can just drench it in gravy!
bondagegel that’s what biscuits are for
SAME!!!!!! I cant do the wet soggy jiggly kind of stuffing.
Surprisingly a great recipe! I will di this one this year.
Pretty pretty good. Granddad used bacon instead of sausage, and never used eggs. The eggs create... well... a savoury bread pudding, as you said. I don't think that's quite stuffing in my mind. If it was too dry, Granddad added a bit of turkey drippings or butter or both. White bread is the only choice here, absolutely.
This looks so very good, but no salt? no pepper?
Hi,
I'm not sure if it makes a difference, but you say to add chicken or turkey BROTH, but in the ingredients you have chicken or turkey STOCK. This recipe looks amazing and I just want to make sure I do it exactly as you did. Does it matter which I use?
Either one works.
It's going to be different but either way both are going to be delicious.
I made this stuffing earlier today for Thanksgiving in a couple days and it was EXTREMELY wet and gooey. I'm currently drying more cubes of bread in the oven in hopes it will even out the wetness, otherwise my family is going to go berserk. I cooked a little just to sample it and I like it, although it's a little too moist even for me. Hopefully more bread will improve the recipe...
Thanks for this tip....I will bake it uncovered for longer and hold back some of the broth so it doesn't get gooey.
Kenji I love this recipe 😊 its my favorite 🤩
I'm pretty sure I'm actually most thankful for the gravy. The stuffing is probably second in line, though.
For me - I love it all. Stuffing and Jellied Cranberry Sauce (with the can ridges) are my very favorites and Green Bean Casserole is close behind.
Love your recipe
Looks really good. Thanks for sharing
By the way, if you can find it, some stores like Whole Foods and Wegmans carry already diced dried bakery bread that makes this recipe a whole lot easier.
Hi please help I'm short on time thanksgiving week and I was wondering if I could make this a week before and freeze?
YES
This is stuffing. It looks good.
Thank you for the recipe. I will use Italian
Sausage
This video was so helpful. I always wondered why the recipe calls for sauteing everything in a dutch oven first and then putting it into a casserole dish. Why couldn't you just saute everything in a skillet? Now I see that its just way too much stuff to fit in a single skillet.
Sautéing the veggies removes moisture. It also adds a better texture to the veggies. I always fist saute' the herbs (parsley, sage, rosemary, fennel seeds, thyme, dash of red pepper flakes) to maximize flavor and then add the veggies.
Try adding Shiitake mushrooms, which adds a nice "amami" flavor to the stuffing.
This recipe looks delicious!!! I have a question, what gravy are you using?? The turkey gravy?
Forgot "Bells seasoning."True secret to Amazing stuffing!
J Kenji Lopez Alt and I both love our stuffing soggy, it's way better.
Looks like a really nice recipe. I'm just wondering how adding the egg mixture a little at a time stops the eggs from cooking. Should you add a little of the broth mixture to temper the eggs first??
This is a great video. Thanks for posting!
Other than the fact that I use my grandmother's homemade cornbread my recipe is exactly like one. It's quite simple and very hard to screw up.
I’m thankful we don’t have to look at Kenji’s feet in this video. 🙏
I came across this recipe three or four years ago. I make it every year for Thanksgiving, I have no choice. I have too many family members that demand it.
My kind of stuffing!
I don’t see where to add the salt and pepper. I assume you just add it to the mixture before adding bread and whatever amount you think is right?
Looks amazing but my family is picky and I doubt they'll eat something this far off in texture from stovetop. Do you recommend using less eggs to make it firmer or less stock? Or both
Probably use just one or two eggs and less broth/stock
Yep, i wouldnt be able to eat it. Thats way too wet for me. Gives me a raw undone vibe that makes me wanna 🤢🤮
Thank you for the recipe and more importantly thank you for not adding nuts and fruit to it.🤢 This is what stuffing is supposed to taste like! Eggs was a great tip! Friendsgiving 2019 here we come.
What’s the difference between cast iron casserole pots and steel / copper ones? When would you use one over the other?
delatroy there's no reason to use one over the other, but ceramic/cast iron retain heat longer and more evenly, so they are less likely to scorch and burn your food in places. If you have a metal baking dish, go for it. Since this recipe is really wet, it will be really hard to burn.
My mum's a vegetarian, by would you suggest Mushrooms as a half decent alternative to Sausage meat?
An Australian feeling out of their depth here. I thought stuffing implied that it was inside the bird? Would any of this be used as such? Or is this purely to be served on the side?
VM38 Really depends on preference! Me personally, I make stuffing separate because it gets too soggy in the bird. “Stuffing” and “dressing” are typically interchangeable, but the food snobs would say “dressing” is when it’s cooked outside the bird, and “stuffing” when inside.
@@MisterBroseph ooh, I see. Thanks dude! Happy stuffing.
What are some brand names of pullman loaf type breads that can be bought from a typical supermarket? Does Kenji have a recommendation for a brand?
I used Orowheat/Arnold for this. I've also used Pepperidge Farm in the past. But if you have a good local brand or bakery, you might be better off going with that.
Thanks! Do you know if the milk bread loaves at Chinese and Japanese bakeries like in Ranch 99 similar to pullman loaves?
+Christian Tao those should work yes!
Wow thank you that looks amazing what the same apply for cornbread
Do you have a recipe for sage sausage as I cannot find it in the grocery stores?
Kenji, I need a recipe for gravy to go with ghis
"You cannot give up on the gravy" Hot Pie.
I like your cooking!!**
m&mcooking what do the double asterisks indicate?
I have never made dressing with bread cubes. I have always used cornbread. Will this recipe work well with cornbread? I want to try something new but really need advice on this recipe. Never used sausage in dressing always chicken, turkey or squirrel. Yes I am country, not a flaw just a blessing.
With this recipe, the cornbread would make it too soggy
@@juliedorman1858but thats exactly what it looked like to me...soggy
Doing my annual review of this recipe.
My variation is using Stove Top Stuffing (Turkey) in combination with the other ingredients. Definitely not the same as toasting my own bread but it works for me.
Sheep Dog that's a perfectly acceptable short cut if you're cooking the whole meal!
I do stove top, sour cream, and cream of mushroom soup - I think the recipe is on the side of some of the StoveTop boxes. It makes a very creamy, custardy texture.
What temperature do you bake it with the aluminum foil?
It says it in the description
Brilliant 👏🏼
Impressive
ALSO GOOD IS ADDING JALAPENO AND CHORIZO
Kenji how did you get my mom's stuffing recipe? That recipe is a family secret lol.
Do you have a gravy recipe
if i wanted to use a seasoned stuffing like Brownberries , how much would i use? i can't find a conversion for fresh bread vs. stuffing mix. thank you
🔥🔥🔥🔥🔥🔥
😍😍😍
What type of gravy is that?
turkey! There will be a video coming next week, subscribe and stay tuned!
why eggs?
"My sister likes to add dried cranberries, and my mother likes to add chestnuts. My sister and my mother, of course, are both wrong."
LOL.... have you told them they are wrong?
Chemistry!!!!
I assume if you want to stuff a turkey you do that after it comes out of the pot? Or nuke it after it comes out of the fridge then stuff the bird?
Yes, after or room temperature as the bird should be room temperature as well.
why not blend the bread into a powder?
Then you don't get the texture.
Do we have a late-night head-cam version of this yet? The production value here is more a disservice than a help.
kendrick lamar alt
33
Where is the cornbread.I don't like just white bread.Mix them both together.
I like yours because it isn’t sweet.
🤔 never heard of a sweet one
@@bam2431 Anytime you use cornbread in stuffing, it's gonna be sweet.
comment #24 whoooo XD
You forgot the carrots!!!
I almost threw up at the jiggle. I cant STAND wet soggy jiggly stuffing 🤢. Must be dryer for me.
That jiggle almost made me throw up. Dress the dressing with the right amount is key. That cant be measured, it can only be felt with hands.
What type of gravy is that?