Kenji Lopez-Alt’s Sage and Sausage Stuffing (or Dressing)
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- Опубликовано: 31 июл 2024
- www.seriouseats.com/2010/11/ho...
While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com 
Хобби
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!
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.
Hello Kenji!! Here again for this year's stuffing!! Always a favorite and making this Saturday!!! Thank you for years of awesome stuffing!!
Guess what I'm making RIGHT NOW??? YES!!! Woo-hoo I love making your stuffing EVERY YEAR!! THANK A MILLION - AGAIN!
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
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 made this for Christmas dinner, people in my family who don’t like sausage were eating it. Thank you for an awesome recipe
I just made this for Thanksgiving and it was beyond amazing!!
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 🌼😃
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
That looks totally delicious. Excellent recipe. 🍽
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
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 👍👍👍👍👍👏👏👏🤗🤗🤗🤗👌👌👌👌👌✌
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.
That intro hits home. Stuffing is what I spend the most time on
Surprisingly a great recipe! I will di this one this year.
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
I made this last year and it was amazinggggg. Def making it this year but with mushrooms
Love your recipe
Looks really good. Thanks for sharing
So, I made this last week on a turkey day test run & it is very, VERY good :)
Thank you for the tip it looks delicious I'm trying to make it. Thanks again
just made this! SMELLS SO GOOD!
I have never had sausage stuffing, but this sounds great! Will be trying next big meal.
Thank you for your recipe and straight forward concise well made video.
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.
Made this recipe for my friendsgiving and Family Thanksgiving and it was a hit
Kenji I love this recipe 😊 its my favorite 🤩
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.
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.
Nothing better than stuffing and gravy on Thanksgiving!!!
(: And Cranberry Sauce............ ☺
Nice recipe! I cut everything in half and it still produced 7 decent servings. A few modifications are necessary.
This is stuffing. It looks good.
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.
Wow thank you that looks amazing what the same apply for cornbread
Is it possible to prepare this the day/night before, store in the fridge then complete the main cooking portion separately?
My kind of stuffing!
This is a great video. Thanks for posting!
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??
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.
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.
Thank you for the recipe. I will use Italian
Sausage
Brilliant 👏🏼
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.
This looks so very good, but no salt? no pepper?
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.
Forgot "Bells seasoning."True secret to Amazing stuffing!
I like your cooking!!**
m&mcooking what do the double asterisks indicate?
I’m thankful we don’t have to look at Kenji’s feet in this video. 🙏
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.
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.
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.
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.
J Kenji Lopez Alt and I both love our stuffing soggy, it's way better.
Impressive
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 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?
"You cannot give up on the gravy" Hot Pie.
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.
😍😍😍
🔥🔥🔥🔥🔥🔥
Do you have a recipe for sage sausage as I cannot find it in the grocery stores?
My mum's a vegetarian, by would you suggest Mushrooms as a half decent alternative to Sausage meat?
Doing my annual review of this recipe.
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!
Chemistry!!!!
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.
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?
ALSO GOOD IS ADDING JALAPENO AND CHORIZO
Kenji, I need a recipe for gravy to go with ghis
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 🤢🤮
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.
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
Do you have a gravy recipe
What temperature do you bake it with the aluminum foil?
It says it in the description
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.
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
What type of gravy is that?
turkey! There will be a video coming next week, subscribe and stay tuned!
Kenji how did you get my mom's stuffing recipe? That recipe is a family secret lol.
why eggs?
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.
"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?
why not blend the bread into a powder?
Then you don't get the texture.
33
comment #24 whoooo XD
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
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.
Where is the cornbread.I don't like just white bread.Mix them both together.
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?