I love that you left in the mistake of not oiling the foil and didn't just reshoot the video. Makes it so much more relatable for most of us home cooks lol
I’ve done the classic Thanksgiving spread for the last two years since I started hosting my small family. I wanted something different this year and decided to do a brunch theme! Biscuits and gravy, egg roulade, bacon and sausage, cranberry sauce, roasted potatoes, fried polenta, fresh fruit, and desserts are pecan pie bars and sweet potato butter mochi cake! Enjoyed watching during my lunch break during my prep for tomorrow! I will have to try this one year. Happy Thanksgiving from Michigan!
Stuffing is my favorite for obvious reasons. I’ll be getting started soon. Might try this loaf idea you got going on. We do all the usual stuff turkey, stuffing, mashed potatoes, corn, cranberry sauce, gravy etc. it’s always the best meal of the year and my favorite holiday.
I like to simmer the turkey neck a long time since you almost always get one with the bird and add the aromatics about 15 minutes before you're ready to use it to moisten the stuffing. And of course a pan of cornbread doesn't go amiss, that way you don't use so much white bread. I grew my own sage like we had when I was little. And I would say this is my favorite side with a ladle of gravy on top but it's probably tied with the mashed potatoes.
We're sadly not cooking for Thanksgiving this year (meeting halfway just at a restaurant, because my grandma can't travel well), but I absolutely might still make this the week after. I've never tried a loaf, but that is such a better form factor for turkey sandwiches, rather than just piling loose stuffing on top!
I’m currently prepping my green bean casserole while watching this, combining Babish’s mushroom soup component with the NYT recipe for roasted green beans as the base, which I think is way more flavorful than canned or blanched green beans. Working through the whole schedule that I made for myself for when to prep what items when. Hope you have an amazing holiday!
I find it strange that I had never heard of american stuffing until this year and seemingly several people have done videos mentioning it. Stuffing in UK is a very different thing, usually a mix of breadcrumbs, sage, onion, often with pork mince that gets made into balls or literally stuffed into the meat to be roasted and baked.
Stuffing is what its called when its cooked inside the bird/meat. This is technically dressing, which is the same thing, but cooked outside of the meat. In the US, we do both.
There is the thought that stuffing is what gets stuffed in the bird cavity, if it is done separately, it gets called dressing. However, the term gets used interchangeable. Many people do not like it from in the bird, claiming it's too soggy and prefer it be cooked as a separate side dish. I have never sen it done this way...Interesting.
In Sweden we mostly do a feast at Christmas the 24th, or restaurants do 'Julbord' for those who do not want/can cook their of stuff for Christmas. (And we basically do the same thing for Easter and Midsummer, except the ham). We don't really celebrate Thanksgiving here so I haven't made any american dishes or such. Thanks for the episode.
Listening while prepping my turkey and baking hams and bread pudding. My family can't really travel to see each other for Thanksgiving, so what I and my husband do is we have a Thanksgiving Eve dinner for people in our community--so everything gets done a day earlier than the rest of the world.
I notice carrots can be polarizing in a dressing recipe. A lot of people say those shouldn't be in it but I'm not sure why. Thanks for the great videos!
Last year for my annual trolling of my teenager, I decided to make what he asked for--pizza. I got a raw cheese pizza at my local grocery store, scraped off the cheese and most of the sauce, and parbaked the crust. Then the fun began.... A layer of mashed potatoes, followed by the original cheese and sauce. Then an assortment of turkey--cooked turkey sausage crumbles, slices of cooked turkey meatballs, turkey pepperoni, chunks of turkey lil smokies, pieces of turkey lunchmeat, and so on. I sprinkled on some french cut green beans and few dried cranberries, plus a little more cheese, and finished it off in the oven. My intention was not to make something awful; rather, I put in thought and effort in an attempt to make it appetizing in addition to trolling the kid. (the previous year, I had him spatchcock our bird.....after I'd already inserted a cornish game hen. (: ) This year, my wife asked me to make it again for our dinner. Here we go again....
My grandma put raisins in her stuffing. I was NOT a fan of the raisins! I love Thanksgiving! I just love the anticipation of the holiday season, yummy food, football, and shopping!
I brought this up in my work chat yesterday and it caused a whole ass commotion: does mac & cheese count as a thanksgiving vegetable? it came up because I saw landontalks bring this up in relation to defining what a "vegetable" is in the American south
Thanksgiving is "our" holiday. We use a recipe from "The White House Cookbook" for stuffing, mostly because of technique, and it never fails. My daughter and I spend so much time in the kitchen together, and it is the BEST time of the year. I have enjoyed teaching my boys any part of the kitchen work for this meal. Alton Brown's turkey is the only way to do turkey. The "Good Eats" episodes about making the bird is a staple the day of prep work
In the UK our Christmas day dinner is very much like yours, except we wouldn't have pumpkin pie , we have a fruit pudding with brandy sauce. I have to say I never make bread sauce from scratch it usually comes out of a packet with just hot water to add.
You could use only Thyme or experiment with Thyme + Rosemary or Marjoram Another alternative would be if your grocery store has a "poultry" seasoning mix. Something like this: www.amazon.com/Poultry-Seasoning-Penzeys-Spices-1-2/dp/B06XKHJQZ2?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A2E1ZV6LVK9D85
I love that you left in the mistake of not oiling the foil and didn't just reshoot the video. Makes it so much more relatable for most of us home cooks lol
I’ve done the classic Thanksgiving spread for the last two years since I started hosting my small family. I wanted something different this year and decided to do a brunch theme! Biscuits and gravy, egg roulade, bacon and sausage, cranberry sauce, roasted potatoes, fried polenta, fresh fruit, and desserts are pecan pie bars and sweet potato butter mochi cake!
Enjoyed watching during my lunch break during my prep for tomorrow! I will have to try this one year. Happy Thanksgiving from Michigan!
Stuffing is my favorite for obvious reasons. I’ll be getting started soon. Might try this loaf idea you got going on.
We do all the usual stuff turkey, stuffing, mashed potatoes, corn, cranberry sauce, gravy etc.
it’s always the best meal of the year and my favorite holiday.
I like to simmer the turkey neck a long time since you almost always get one with the bird and add the aromatics about 15 minutes before you're ready to use it to moisten the stuffing. And of course a pan of cornbread doesn't go amiss, that way you don't use so much white bread. I grew my own sage like we had when I was little. And I would say this is my favorite side with a ladle of gravy on top but it's probably tied with the mashed potatoes.
Watching this in real time for stuffing ideas about to go to grocery for prep.
So kinda like german/austrian Serviettenknödel 😁
We had a very similar recipe growing up, but my mom would add raisins or dried cranberries.
We're sadly not cooking for Thanksgiving this year (meeting halfway just at a restaurant, because my grandma can't travel well), but I absolutely might still make this the week after. I've never tried a loaf, but that is such a better form factor for turkey sandwiches, rather than just piling loose stuffing on top!
I’m currently prepping my green bean casserole while watching this, combining Babish’s mushroom soup component with the NYT recipe for roasted green beans as the base, which I think is way more flavorful than canned or blanched green beans. Working through the whole schedule that I made for myself for when to prep what items when.
Hope you have an amazing holiday!
I find it strange that I had never heard of american stuffing until this year and seemingly several people have done videos mentioning it. Stuffing in UK is a very different thing, usually a mix of breadcrumbs, sage, onion, often with pork mince that gets made into balls or literally stuffed into the meat to be roasted and baked.
Sometimes stuffing is actually stuffed in the US
Some people will stuff their turkey with stuffing during thanksgiving as well
The stuffing I grew up with was sage heavy and oysters. We have "dressing" since we don't "stuff" the bird.
Stuffing is what its called when its cooked inside the bird/meat. This is technically dressing, which is the same thing, but cooked outside of the meat. In the US, we do both.
There is the thought that stuffing is what gets stuffed in the bird cavity, if it is done separately, it gets called dressing. However, the term gets used interchangeable. Many people do not like it from in the bird, claiming it's too soggy and prefer it be cooked as a separate side dish. I have never sen it done this way...Interesting.
Tip: Put Thyme through a strainer to remove the leaves quickly.
In Sweden we mostly do a feast at Christmas the 24th, or restaurants do 'Julbord' for those who do not want/can cook their of stuff for Christmas. (And we basically do the same thing for Easter and Midsummer, except the ham). We don't really celebrate Thanksgiving here so I haven't made any american dishes or such. Thanks for the episode.
That cross section is a work of art!
Happy Thanksgiving 🦃
Ethan,
I'm making this tonight for tomorrow's dinner.
Listening while prepping my turkey and baking hams and bread pudding. My family can't really travel to see each other for Thanksgiving, so what I and my husband do is we have a Thanksgiving Eve dinner for people in our community--so everything gets done a day earlier than the rest of the world.
I like watching the small things. Like, like me, you don't leave a knife dirty, wash it and dry it right away - best practice
So you've made a very tasty savory bread pudding.
I like the idea of making slices. I may use a large bread pan or two small ones.
I notice carrots can be polarizing in a dressing recipe. A lot of people say those shouldn't be in it but I'm not sure why. Thanks for the great videos!
Does it need to reach a certain temperature? Looks yummy!!
Last year for my annual trolling of my teenager, I decided to make what he asked for--pizza. I got a raw cheese pizza at my local grocery store, scraped off the cheese and most of the sauce, and parbaked the crust.
Then the fun began....
A layer of mashed potatoes, followed by the original cheese and sauce.
Then an assortment of turkey--cooked turkey sausage crumbles, slices of cooked turkey meatballs, turkey pepperoni, chunks of turkey lil smokies, pieces of turkey lunchmeat, and so on.
I sprinkled on some french cut green beans and few dried cranberries, plus a little more cheese, and finished it off in the oven.
My intention was not to make something awful; rather, I put in thought and effort in an attempt to make it appetizing in addition to trolling the kid. (the previous year, I had him spatchcock our bird.....after I'd already inserted a cornish game hen. (: )
This year, my wife asked me to make it again for our dinner. Here we go again....
Fantastic idea for having it to use in Turkey Sandwiches
The turkey sandwiches are next level. Two slices of stuffing, little gravy, cranberry sauce and a slice of turkey breast is so good.
My grandma put raisins in her stuffing. I was NOT a fan of the raisins! I love Thanksgiving! I just love the anticipation of the holiday season, yummy food, football, and shopping!
I’m making dressing with cornbread green apples and bacon.
I brought this up in my work chat yesterday and it caused a whole ass commotion: does mac & cheese count as a thanksgiving vegetable?
it came up because I saw landontalks bring this up in relation to defining what a "vegetable" is in the American south
imho mac & cheese isn't a vegetable or a thanksgiving side. there is no time or place for it. it is omnipresent.
It is not a vegetable
its a starch.
I would say not a vegetable, but always a welcome addition as a side option at Thanksgiving!
Would you consider using a loaf pan?
Thanksgiving is "our" holiday. We use a recipe from "The White House Cookbook" for stuffing, mostly because of technique, and it never fails. My daughter and I spend so much time in the kitchen together, and it is the BEST time of the year. I have enjoyed teaching my boys any part of the kitchen work for this meal. Alton Brown's turkey is the only way to do turkey. The "Good Eats" episodes about making the bird is a staple the day of prep work
Agreed. Nothing like getting the family in the kitchen and having a great meal.
Is the stuffing in the room with us now?
How many of these do I need to make before I can grab aluminum foil straight out of the oven with my bare hands?!
The fact that we still call this stuffing is criminal
It's not, its technically called dressing.
A little thyme-consuming?? 😏
5:09 little bit thyme consuming
That is dressing, not stuffing.
You weighed out the 100 grams of milk out with the metal spoon in the container already, so probably a little less than that.
I zeroed the scale before adding the milk! You'll see me touch the right corner of it.
Pedantic fact: Stuffing is what you call it when its cooked inside a bird, dressing is what its called when cooked outside of a bird.
this is very similar to a challah kishka, which Jews will slice and add to stew for serving. Looks great dude
I’m making my great grandmas stuffing recipe today for thanksgiving tomorrow! It has sausage, bacon, pine nuts and an apple in it
Awesome, sounds like a great mix of textures and aromas!
5:07 a little bit "thyme" consuming?
Spot on 😂
I just commented the same thing. 😆
In the UK our Christmas day dinner is very much like yours, except we wouldn't have pumpkin pie , we have a fruit pudding with brandy sauce. I have to say I never make bread sauce from scratch it usually comes out of a packet with just hot water to add.
This is crazy Ethan - I’m literally making this right now lol
Tis the season!
Making a pecan pie
What can be substitute of sage because I can't find it in my country
You could use only Thyme or experiment with Thyme + Rosemary or Marjoram
Another alternative would be if your grocery store has a "poultry" seasoning mix. Something like this: www.amazon.com/Poultry-Seasoning-Penzeys-Spices-1-2/dp/B06XKHJQZ2?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A2E1ZV6LVK9D85
You might try Chervil or Lavender
WTF is this thing...
Savory Bread Pudding Loaf