I've been cooking for over 50 years, at home and professionally and I approve of this stuffing. I do use cornbread, I live in the South. It's mandatory. Jimmy Dean sausage. A bit of dried sage to go along with the fresh, a pinch of poultry seasoning as well. Eggs are a must. I dot butter on top my stuffing, I'll try the butter rubbed pan. Another outstanding tutorial!
Been making Sonny's recipes for a few years now. The man has singlehandedly upped my kitchen game multiple tiers while also cracking me up with the fridge chronicles, and I knew he would arm me well this year for Thanksgiving. Happy holidays, my friend! It's been a pleasure to watch your channel grow and learn so many things from you.
I don't want to tell you how to cook your stuffing....BUT: if you take that same mixture and pop it into a waffle iron/maker you get the crispy outside with a custardy middle which goes well to make a hot open-faced turkey sandwich. Top it with some cranberry sauce and it's the ultimate comfort food. That's how I make Thanksgiving dinner in London after working all day.
I love sausage, sage, rosemary, thyme stuffing or dressing, whichever someone wants to call it. I love making mine outside the bird because I love the crispy edges and the brown savoriness. I typically make mine in bread loaf pans because more brown edges as you need more pans to make that much stuffing/dressing. Plus the shape is perfect for cutting slices that sit on top of leftover turkey sandwiches! thanks Sonny!
I made the stuffing tonight and am waiting to make gravy tomorrow. I’m currently rethinking my current process because I just ate the stuffing. Never have I ever had sausage in stuffing. Outstanding!! The herbs. The onions. This recipe is normal Sonny top tier work. I got a lot of love here and thankfulness. I love your videos Sonny. I love Marcus and y’all’s energy Keep it going
we always compress the stuffing into baseball-sized balls and bake them on cookie sheets. Lots more crunchy edges. We also pack them with turkey to up their protein content.
I've cooked forup to 500 covers, when you cater for large numbers a ball sized paneed stuffing is the way to go, being English we tend to go for a slightly smaller than a cricket ball size...🤣
I always thought stuffing in the bird, dressing in a pan. I’ve had sausage dressing, but I avoid sausage. If meat added, chicken or Turkey is milder. Real Southern dressing-easy. I add chopped boiled eggs & raw. I use 1/2 cornbread & 1/2 biscuit. From the Georgia Market Bulletin I learned to mix cornmeal & biscuit fixins in one bowl, bake in 13X9. Use fine bread crumbles, not cubes, chunks. No more baking each separately. Lots of onion, celery if you like, light on the Poultry Seasoning, butter, Salt pepper. Add enough broth for it to pour out of bowl like cake batter w a little help. Bake. We’re able to cut it like cake. it’s not loose for spooning, dense, very moist. (Always helps to let the crumbled bread to sit a few in broth & soak up moisture. Add little more broth if need. Can bake your bread mix day before, crumble, add broth cover & place in fridge. You’ll need to add more broth) Georgia
cornbread is my go to for stuffing, but I love that you use a breakfast sausage, because that was always our go to. and yes as much as I also hate celery its a definite inclusion in stuffing to give it some texture. love this recipe
Made this for thanksgiving today!! It was SO incredible. The flavors are so delicious, and the texture was perfect. Thank you! Will be making next year.
I did agency work for a while, was at an adult learning centre that had accomodation, I'd made some garlic and herb stuffing for whatever poultry dish was on the menu. One of the supervisors was stood next to a bowl of leftover stuffing whilst loudly proclaiming to the staff that she didn't get the idea of stuffing, she sampled some of my home made... the look on her face was closely followed by an "Bloody hell, that's gorgeous".... it was too funny!
@@thatdudecancook Great anything is memorable! My first octopus was amazing, my second a cpl days later was like chewing a shoe, I no longer eat octopus they appear to be sentient and show compassion, grr @ that bloody documentary!
South Louisiana here. I like your tips and tricks. I can almost taste it. Cornbread country down here and bell peppers, black pepper, some leftover slices of bread, mostly french. Otherwise the remaining ingredients are like yours. I also use the fresh eggs as well as 2 chopped boiled eggs. Cornbread dressing is my very fav dish of the holidays. Thank you for sharing. I wanna know what other tricks you got. Definitely plan to look.
I've been making this for years, but I add large, diced apples sauteed in butter but not mushy. the apple pieces need to be pretty decent size as to not disintegrate into mush.
Doing your 1 hour turkey. Roasted the stock parts and made the stock last night. Roasting the rest of the turkey and making your stuffing recipe today. It smells amazing in my house 😆 Happy Thanksgiving!
I wonder what would happen if you took this recipe and turned it into jumbo muffins. Also, that fridge attack had serious "Turn Down for What" vibes. I dig it.
Amazing video and recipe! Definitely using this for Thanksgiving. Also, lol at Marcus for the knowing side-eye, then using the video, but still giving the W to the fridge.
Stuffing is one of my favorite sides. That and the sweet potatoes. Egg is new, but I can give this a try this week. Ahhh it looks fluffy and seasoned! I love it!
This is the best sausage stuffing I have eve tasted. It's the first time I have ever used french bread. A note here. You practicly need a table saw to cut stale french bread. Use the oven method. I'm not sure how you measure 18 cups of bread.
My Family makes Dressing, not stuffing, use's pork sausage, the giblets, and lot's of sage! If You Know You Know?! 😮😂 I will be adding Rosemary Salt this holiday, Total game changer!😂
Add this to list of Sonny’s recipes that he’s damn sure not getting credit for on thanksgiving! Come on man, I got a thing going here!!! Thanks for the work and inspiration.
Actually laughed out loud at the fridge attack. Best one so far and they’ve all been good lately. Pisses me off that I can’t be irl friends with the TH-camrs I follow lol
Ohhhhh, my husband loves when I cook your recipes! Says he could also just sit and watch your cooking for hours. He’s really dangerous after watching you cook. ;>)
Hi JohnB! What type apples? You didn't just mention "raisins"! Instead, you specified golden raisins! Why not do the same with apples? Lack of specificity is a pet peeve of mine. It is an annoying trait and it gets worse around the Holidays. Especially when chefs use ingredients like "salt" or "butter" or "onions" in their recipes. I will now double my dose of Ativan. Thanks for listening! Happy Thanksgiving!
@michaelsalmon6436 an apple from the tart side of the spectrum - Granny Smith, usually. I didn't specify because it's really whatever you prefer. I put carrot and golden raisins in mine so I have "sweet" covered. If you don't then a sweeter apple would work.
My refrigerator broke down, just before the 5 year warranty expired, 2 weeks ago. What a freaking fiasco! We’ve had the parts for almost a week, but one part no longer exists and so they sent the replacement part. For almost a week they have been refusing to send a repair technician out because we don’t have the necessary parts. We have the only parts available, all of them including the parts that actually work. That’s the last time I buy an appliance from the blue big box store that made us have to find someone else to fix it! Seriously, my dishwasher is almost 30 years old and still works, Thankfully! I really miss those days when quality mattered!
love the recipe... i would add a bit more stock... when you can see the white in the middle of the bread chunks it is a little too under-moistened for my taste. it is a fine line... NOW to make that damn rosemary salt youve been teasing me with for ages! Happy 🍗-Day bro!
Been watching your channel for years now. Everyone at work loves the food I make which is mostly just your recipes. Just bought a set of Made In. Gonna use my old crappy pans to beat up a fridge
Thanks "dude"!!!! I'm definitely doing this for Thanksgiving this year. But I'll be adding cranberries and apples . Also have butternut squash with maple syrup 🍁. Green beans almondien. And treager roasted brine turkey that has already been de boned and wraped.
“This is why I slice it rather than tear it, tearing it just makes it too dense” - I could have used this tip about a day ago before I tore up two loaves into pieces and put them out on a sheet pan to stale out. 😅
Very nice stuffing recipe and funny ending! A bit surprised with the use of a glass cooking dish. When using glass dishes I've noticed that it tends to at least over crisp the sides and bottom (sometimes burn) versus stainless or cast iron dishes which have worked better for me. Also, why I don't bake bread in a glass dish. Admittedly, yours looks fabulous. Have any comments or thoughts?
"You really want to go easy with the seasoning here until it's all mixed together" ... Proceeds to grind pepper over the top for an hour 🤣😂🤣😂 Love ya work Sonny!
nice idea to freeze bread for twenty minutes and to butter pan to get crispy edges...may want to landscape backyard, save for outdoor kitchen. Rachel Cooks with Love on youtube, just did that...looks like a peace oasis.
Damn, I thought that *I* had a large mixing bowl at 18qts, but I don't think mine has anything on yours sheesh. What is that like 24qts?! A few helpful extra tips: (1) Pro Tip: Instead of adding the butter after removing the sausage, I have found a much more efficient technique is to melt the butter and squeeze it into the breakfast sausage in a bowl first. This breaks up the gluey proteins and makes breaking apart the sausage a complete synch when it hits the pan. No more constantly stabbing at the pan with a wooden spoon. Just by stirring around the meat, it mostly breaks up on its own. You can control how much it breaks up based on how hard you worked the butter into the raw sausage. Once the sausage is done and ready to be removed, just use a slotted spoon and leave all the fat in the pan for the veg. Plus you have the added benefit of your butterfat being flavored with that sausage goodness. Oh, and also, a pinch of red pepper flakes in with the sausage is always a good idea. ;) (2) Leaving the bread out overnight until it feels hard is not the same as drying. That is staling, aka retrogradation of the starches, and much of that moisture is still trapped within those starch molecules, so the bread won't be as willing to accept the stock/custard. Drying in the oven is really the right way to protect the texture of the finished product. (3) You keep saying so many crucial things are "optional": drying the bread, adding sausage, adding eggs. I'd say that these things are all pretty critical, especially for the textural department. Herbs de provence? Rosemary salt? Sure, those things can be optional. But I think it's frivolous to suggest that major components/steps are optional.
Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order -
madein.cc/1124-thatdudecancook
I've been cooking for over 50 years, at home and professionally and I approve of this stuffing. I do use cornbread, I live in the South. It's mandatory. Jimmy Dean sausage. A bit of dried sage to go along with the fresh, a pinch of poultry seasoning as well. Eggs are a must. I dot butter on top my stuffing, I'll try the butter rubbed pan. Another outstanding tutorial!
@@NickName-nh2kt says the AI with no profile pic
@@NickName-nh2kt says the rude AI with no profile pic
Jimmy Dean? No. Use a local good sausage like Neese's, Bass Farms, etc.
Any way to replace eggs? I become allergic in recent years.
Cornbread is dressing, this is just crouton casserole.
Since forever we've been making our stuffing in muffin tins or one of those "all corner" brownie pans for maximum crispiness. Only way to go.
As soon as I saw the shot of the crispy edge towards the end I thought about that brownie pan
Oh, that sounds great! About how long do you bake the muffins and at what temperature? (Also, is your answer for regular or Texas jumbo size?)
Been making Sonny's recipes for a few years now. The man has singlehandedly upped my kitchen game multiple tiers while also cracking me up with the fridge chronicles, and I knew he would arm me well this year for Thanksgiving. Happy holidays, my friend! It's been a pleasure to watch your channel grow and learn so many things from you.
💯👆❤️ Love the addition of Marcus and the better production value.
I don't want to tell you how to cook your stuffing....BUT: if you take that same mixture and pop it into a waffle iron/maker you get the crispy outside with a custardy middle which goes well to make a hot open-faced turkey sandwich. Top it with some cranberry sauce and it's the ultimate comfort food. That's how I make Thanksgiving dinner in London after working all day.
I love sausage, sage, rosemary, thyme stuffing or dressing, whichever someone wants to call it. I love making mine outside the bird because I love the crispy edges and the brown savoriness. I typically make mine in bread loaf pans because more brown edges as you need more pans to make that much stuffing/dressing. Plus the shape is perfect for cutting slices that sit on top of leftover turkey sandwiches! thanks Sonny!
I made the stuffing tonight and am waiting to make gravy tomorrow.
I’m currently rethinking my current process because I just ate the stuffing. Never have I ever had sausage in stuffing. Outstanding!!
The herbs. The onions. This recipe is normal Sonny top tier work.
I got a lot of love here and thankfulness. I love your videos Sonny. I love Marcus and y’all’s energy
Keep it going
I must say, when you added the herbs to your sautéed onions and celery, I swear I could smell it!
Me too!
When I added them it about knocked me out. I had already smelled them in his video. When I got to making mine oh my oh weeeeeeee
we always compress the stuffing into baseball-sized balls and bake them on cookie sheets. Lots more crunchy edges. We also pack them with turkey to up their protein content.
I've cooked forup to 500 covers, when you cater for large numbers a ball sized paneed stuffing is the way to go, being English we tend to go for a slightly smaller than a cricket ball size...🤣
Stuffing is amazing. Stuffing w Gravy is my favorite ever
How long until Sonny just starts selling that rosemary salt in stores? (Bonus points if the label has a beat-up refrigerator on it.)
I've tried but still can't find a company that will make it to the standard I want to sell it at.
@@thatdudecancookMaybe try to partner up with Eric from Epic Gardening
I like that he tells you how so it's fresh. He is teaching technique
Marcus’s bombastic side eye 😂
*LOOKS DELICIOUS !!*
But I have to say that it is NOT stuffing if it was not stuffed in the bird whilst it cooked. THAT is dressing....not stuffing.
Wth man, we all know that stuffing is out of the bird, but everyone still calls it ThanksGiving Stuffing. Hop off your soap box.
I always thought stuffing in the bird, dressing in a pan.
I’ve had sausage dressing, but I avoid sausage. If meat added, chicken or Turkey is milder.
Real Southern dressing-easy. I add chopped boiled eggs & raw. I use 1/2 cornbread & 1/2 biscuit. From the Georgia Market Bulletin I learned to mix cornmeal & biscuit fixins in one bowl, bake in 13X9. Use fine bread crumbles, not cubes, chunks. No more baking each separately. Lots of onion, celery if you like, light on the Poultry Seasoning, butter, Salt pepper. Add enough broth for it to pour out of bowl like cake batter w a little help. Bake. We’re able to cut it like cake. it’s not loose for spooning, dense, very moist.
(Always helps to let the crumbled bread to sit a few in broth & soak up moisture. Add little more broth if need. Can bake your bread mix day before, crumble, add broth cover & place in fridge. You’ll need to add more broth)
Georgia
You should do a cornbread stuffing and a savory bread pudding before Christmas! The trifecta!
I copied your dressing today and my family said it was the best dressing I have ever made. Thanks for sharing.
Amazing. I switch out 50% bread for cornbread and also add cranberries or apricots.
Love your kitchen and knives! You could make a couple videos out of your kitchen and knife tour and preferences! Plus wish list!
Working on something on the subject of knives actually
One of our go-to quick meals has been a box of stove top cornbread stuffing with a pound of sausage. If the laziness abates, I'll have to try this.
Sausage is so good in dressing/stuffing! If you've never done it before give it a try. You will never go back!
Dude, I gained 5 lbs just watching this. You,my friend, are off the chain.
Sage sausage Jimmy Deans is best with fried mushrooms and onions for delicious stuffing on Thursday❤
Add dried tart cherries and chopped pecans and that's my annual stuffing! Yum!
Wow, I may just have a 100% ThatDudeCanCook Thanksgiving this year. Great content as always. Thanks and Happy Thanksgiving!
cornbread is my go to for stuffing, but I love that you use a breakfast sausage, because that was always our go to. and yes as much as I also hate celery its a definite inclusion in stuffing to give it some texture. love this recipe
Made this for thanksgiving today!! It was SO incredible. The flavors are so delicious, and the texture was perfect. Thank you! Will be making next year.
I did agency work for a while, was at an adult learning centre that had accomodation, I'd made some garlic and herb stuffing for whatever poultry dish was on the menu. One of the supervisors was stood next to a bowl of leftover stuffing whilst loudly proclaiming to the staff that she didn't get the idea of stuffing, she sampled some of my home made... the look on her face was closely followed by an "Bloody hell, that's gorgeous".... it was too funny!
I'm with you, Great stuffing is highly memorable
Some people talk before thinking. Some people talk instead of thinking.
Though I love the perfect bite with the turkey, spuds, gravy, cranberry, stuffing, etc, the stuffing is my favorite😋❤️🍽
@@thatdudecancook Great anything is memorable! My first octopus was amazing, my second a cpl days later was like chewing a shoe, I no longer eat octopus they appear to be sentient and show compassion, grr @ that bloody documentary!
@@nikip9161 gotta be crunchy on the top imho
South Louisiana here. I like your tips and tricks. I can almost taste it. Cornbread country down here and bell peppers, black pepper, some leftover slices of bread, mostly french. Otherwise the remaining ingredients are like yours. I also use the fresh eggs as well as 2 chopped boiled eggs. Cornbread dressing is my very fav dish of the holidays. Thank you for sharing. I wanna know what other tricks you got. Definitely plan to look.
I've been making this for years, but I add large, diced apples sauteed in butter but not mushy. the apple pieces need to be pretty decent size as to not disintegrate into mush.
Doing your 1 hour turkey. Roasted the stock parts and made the stock last night. Roasting the rest of the turkey and making your stuffing recipe today. It smells amazing in my house 😆
Happy Thanksgiving!
Cook your stuffing in a muffin pan. Perfect individual portions and everybody gets crispy bits
I'm glad you said that about celery. I hate celery, but now I'll have to leave it in.
It is the ONLY recipe I feel I NEED the celery -- otherwise I'd rather not (except in my raw green drinks).
Lmao, that dance battle was hilarious
I made your stuffing today, and added my own twist, jalapeno peppers. Came out fantastic with a spicy twist.
Been making it that way basically for twenty years. broth, milk egss butter. pannini, spices , meat or no meat. Fluffy yet crispy.
Marcus could be the brother of the meme girl that set the house on fire with that look. Video was brilliant! The stuffing looked satisfying
I wonder what would happen if you took this recipe and turned it into jumbo muffins.
Also, that fridge attack had serious "Turn Down for What" vibes. I dig it.
Amazing video and recipe! Definitely using this for Thanksgiving.
Also, lol at Marcus for the knowing side-eye, then using the video, but still giving the W to the fridge.
Stuffing is one of my favorite sides. That and the sweet potatoes. Egg is new, but I can give this a try this week. Ahhh it looks fluffy and seasoned! I love it!
My entire Thanksgiving meal, brought to you by That Dude (Just finished making your gravy recipe and it's chef's kiss)
LOL, my wife Hates celery, so I use Bok Choy instead - also, use 1 large Granny Smith apple sautéed in butter.
This is the best sausage stuffing I have eve tasted. It's the first time I have ever used french bread. A note here. You practicly need a table saw to cut stale french bread. Use the oven method. I'm not sure how you measure 18 cups of bread.
My Family makes Dressing, not stuffing, use's pork sausage, the giblets, and lot's of sage! If You Know You Know?! 😮😂 I will be adding Rosemary Salt this holiday, Total game changer!😂
Next year. Meanwhile, I'll be trying this for my wife and myself. It looks perfect. Especially those crispy edges.
I wasn't planning to make stuffing but this video changed my mind. Gonna do it with cornbread I think. Happy Thanksgiving y'all.
Add this to list of Sonny’s recipes that he’s damn sure not getting credit for on thanksgiving! Come on man, I got a thing going here!!! Thanks for the work and inspiration.
Actually laughed out loud at the fridge attack. Best one so far and they’ve all been good lately. Pisses me off that I can’t be irl friends with the TH-camrs I follow lol
Made this today and everyone loved it. Thanks!
"Alright, let's get this out onto a tray. Nice."
Ohhhhh, my husband loves when I cook your recipes! Says he could also just sit and watch your cooking for hours. He’s really dangerous after watching you cook. ;>)
I do almost exactly the same thing. I cut back the stock a little and sub with apple cider and put cranberries in.
Looks really great. I add apples and golden raisins to mine. Sometimes some chopped walnuts, too.
Hi JohnB! What type apples? You didn't just mention "raisins"! Instead, you specified golden raisins! Why not do the same with apples? Lack of specificity is a pet peeve of mine. It is an annoying trait and it gets worse around the Holidays. Especially when chefs use ingredients like "salt" or "butter" or "onions" in their recipes. I will now double my dose of Ativan. Thanks for listening! Happy Thanksgiving!
@michaelsalmon6436 an apple from the tart side of the spectrum - Granny Smith, usually. I didn't specify because it's really whatever you prefer. I put carrot and golden raisins in mine so I have "sweet" covered. If you don't then a sweeter apple would work.
My refrigerator broke down, just before the 5 year warranty expired, 2 weeks ago. What a freaking fiasco! We’ve had the parts for almost a week, but one part no longer exists and so they sent the replacement part. For almost a week they have been refusing to send a repair technician out because we don’t have the necessary parts. We have the only parts available, all of them including the parts that actually work. That’s the last time I buy an appliance from the blue big box store that made us have to find someone else to fix it! Seriously, my dishwasher is almost 30 years old and still works, Thankfully! I really miss those days when quality mattered!
Pine nuts and chestnuts are a must!
love the recipe... i would add a bit more stock... when you can see the white in the middle of the bread chunks it is a little too under-moistened for my taste. it is a fine line...
NOW to make that damn rosemary salt youve been teasing me with for ages!
Happy 🍗-Day bro!
you might not be able to tell in the video but I added 5 1/2 cups stock so it's pretty loaded but to each their own
@@thatdudecancook some like myself like it of the consistency of like stovetop but homemade flavor. I think that's what they mean
I’m also not a fan of celery, but it ain’t like moms without and not as good. Yes to the sage.
The random cuts to Marcus's face had me fucking dying.
Best ending yet. Marcus ' side looks are perfect.
Ohhh!! You broke my heart!
You can't eat stuffing without gravy!
You should have the gravy together with the stuffing!
We have unlocked a studio area 😅😅😅
Been watching your channel for years now. Everyone at work loves the food I make which is mostly just your recipes. Just bought a set of Made In. Gonna use my old crappy pans to beat up a fridge
I wasnt expecting to end up pregnant by the end of the video
Please do a cornbread dressing recipe as well.
Just do the same exact recipe but use cornbread instead of what he used. No problemoo!
Dude, I just had hernia surgery today. It hurts to laugh. You're killing me, Smalls! 😂😂😂
Thanks "dude"!!!! I'm definitely doing this for Thanksgiving this year. But I'll be adding cranberries and apples . Also have butternut squash with maple syrup 🍁. Green beans almondien. And treager roasted brine turkey that has already been de boned and wraped.
I’m making this on T-day!
“This is why I slice it rather than tear it, tearing it just makes it too dense” - I could have used this tip about a day ago before I tore up two loaves into pieces and put them out on a sheet pan to stale out. 😅
You are both so awesome....and the food rocks!!
STEWARTS HAT SPOTTED!!!! EASTERN NEW YORKERS UNITE
Basically the same recipe I use except I use corn bread and add Granny Smith apples and craisins
Very nice stuffing recipe and funny ending! A bit surprised with the use of a glass cooking dish. When using glass dishes I've noticed that it tends to at least over crisp the sides and bottom (sometimes burn) versus stainless or cast iron dishes which have worked better for me. Also, why I don't bake bread in a glass dish. Admittedly, yours looks fabulous. Have any comments or thoughts?
Got any vintage Corning Ware? Works great!
Although I'm absolutely here for the food videos, it's the payoff at the end that keeps me coming back! 😂😂
Get Guga to Dry Age Steaks in your Rosemary Salt! Preferably Japanese A5 Wagyu Ribeyes...🤤😋🥩
I've been making the same stuffing for years. I'll never switch.
"You really want to go easy with the seasoning here until it's all mixed together" ... Proceeds to grind pepper over the top for an hour 🤣😂🤣😂 Love ya work Sonny!
I was waiting for the celery Sonny !!! I hate it, but it’s a must in dressing.
Man I love the comedy on this channel ...y'all make watching,fun!
nice idea to freeze bread for twenty minutes and to butter pan to get crispy edges...may want to landscape backyard, save for outdoor kitchen. Rachel Cooks with Love on youtube, just did that...looks like a peace oasis.
Awesome recipe, Thanks for sharing this recipe
I love this! Thank you for sharing Sonny! Happy Thanksgiving to you and Marcus and all your loved ones!
Hips don't lie, ThatDude don't lie, try this recipe
Challah makes great stuffing
Throwing that fridge handle as if it was a dismembered arm was a really underrated move 😂
classic stuffing, nothing overly fancy
I don't know much about stuffing. I came for the dancing.
*watches Sonny have a dance off with his fridge*
Me: Hell yeah
I add maple syrup to my pan when making sausage crumbles
You sound a little like Yammie Noob (motorcycle youtuber). Love the channel! Thanks for all the great content.
I love celery.
I cant unsee that ending!
Do you ever add any additional lemon or orange or does it mess with the flavor too much?
One of the best fridge attacks 👌
I should have known better than to watch this video while I'm completely stoned out of my mind.
Starving now.
You really weren't kidding when you said this isnt calorie friendly 😂😂 looks amazing tho
Damn, I thought that *I* had a large mixing bowl at 18qts, but I don't think mine has anything on yours sheesh. What is that like 24qts?!
A few helpful extra tips:
(1) Pro Tip: Instead of adding the butter after removing the sausage, I have found a much more efficient technique is to melt the butter and squeeze it into the breakfast sausage in a bowl first. This breaks up the gluey proteins and makes breaking apart the sausage a complete synch when it hits the pan. No more constantly stabbing at the pan with a wooden spoon. Just by stirring around the meat, it mostly breaks up on its own. You can control how much it breaks up based on how hard you worked the butter into the raw sausage. Once the sausage is done and ready to be removed, just use a slotted spoon and leave all the fat in the pan for the veg. Plus you have the added benefit of your butterfat being flavored with that sausage goodness. Oh, and also, a pinch of red pepper flakes in with the sausage is always a good idea. ;)
(2) Leaving the bread out overnight until it feels hard is not the same as drying. That is staling, aka retrogradation of the starches, and much of that moisture is still trapped within those starch molecules, so the bread won't be as willing to accept the stock/custard. Drying in the oven is really the right way to protect the texture of the finished product.
(3) You keep saying so many crucial things are "optional": drying the bread, adding sausage, adding eggs. I'd say that these things are all pretty critical, especially for the textural department. Herbs de provence? Rosemary salt? Sure, those things can be optional. But I think it's frivolous to suggest that major components/steps are optional.
My dressing is very similar but I do 50% jalapeno cornbread along with the bread.
Sonny, it was close, but I agree with Markus, the refrigerator won
Question: Do you just discard the solids after the stock liquid is strained out?
I like to add crushed nuts and craisins as well
Best fridge attack yet 😂