I have been using your recipe for four years now and receive compliments every time. Now I’m the designated dressing/stuffing person. Thank you for sharing this 💜
This recipe is the Best! The idea of a savory bread pudding is spot on. Crust off, yes indeed. I find it's the closest thing to actual stuffing from inside the bird. Chef's kiss!
I just made this recipe…and gotta say, this stuffing is super good! Like 5-star good. Finally…someone who gets what stuffing is all about…moist, delicious, buttery, lip-smackin’ awesome. I just threw all my other recipes away. And FYI, I am 73 years old and have both cooked and tasted a whole lotta stuffing in my time. This is hands down the best.
I'm here every November and I make this every year. My family and my extended family always gets me to make this stuffing wherever we have Thanksgiving. I'll never use another recipe again. Thank you for your video, it has gotten me many complements for this amazing stuffing. Happy Thanksgiving.
I made this yesterday for our family’s Thanksgiving festivities and it was an absolute hit! Best dressing I’ve ever made and by far, the best tasting stuffing I’ve ever had. Thank you for sharing!
Nice! My Mother always made the best moist stuffing out of the bird very similar to this. Unfortunately, after a couple health issues she forgot how she make it, and none of us had written it down. Lesson learned, always write down family recipes in case something happens and for future generations. The only thing I will change is to use sweet Italian sausage. Thank you so much for showing us this recipe. I have been missing a good sausage baked stuffing!
I made this for Thanksgiving this year. First time I ever made my own stuffing. It was fantastic !!!! Literally the best stuffing I’ve ever had. I’ll be making this randomly throughout the year. Thanks for this recipe!!
Just found this. It's the same way I've been making my stuffing every year for over 40 years. Everybody always wants more! I was just lazy and didn't want to try and write my recipe down. Also I don't exactly measure everything, just put it in till "it looks like enough". I used this for measuring guide and it was spot on. I learned from my grandmot6her, and I bet he got this recipe from some old granny that knew how to cook, too. Hope he made more videos, he's GOOD!
Did a test run today and it was awesome! Only 2 additions were mushrooms and deglazed pan with 1/3 C Vermouth before pouring in chix stock. Thank you 😊
I made your stuffing for Thanksgiving here in Canada! I’m about to prep to make this for Christmas dinner. It’s absolutely delicious. Who needs turkey haha. I would be happy to have just this stuffing and gravy. But I’ll make the turkey anyway Merry Christmas. I’m thrilled to have this recipe. Note: I didn’t change a thing. Perfect!!!’
Same here. Omg how many times do,I try to chop it up with spoons or spatulas to get it nice and small for tacos! Definitely a game changer. I have one too!
I made this substituting the sausage for Italian sausage, using artisano white bread (all I could find), and dried parsley, and it was sooo good!! Everyone loved it. Will be making it again next year!!
Thank you. This is almost identical to my buffet recipe, but it's been almost 15 years since I used that recipe. I start by skinning my turkeys, and freezing the skins on baking sheets. I boil my turkey, separating light/dark meat, and then roasting the bones. I add the roasted bones to the broth from boiling to make my stock. That stock is what I use for liquid in the stuffing, and I top it with the frozen turkey skin and let that brown and crisp up, leaving all my stuffing very custardy. The rest of the stock is used for reheating the meat for serving, and for making the gravy. If I have enough, I even put some stock into the mashed taters. I'm only cooking for 20 to 30 this year, so not sure if I'll be able to do my full buffet technique, but I'll at least make the dressing like this.
Yes! That's done right! Thank you. I thought that everyone had forgotten how to cook it right! Thanks again. Roasted chestnuts and raisins make it the way my mom did it!
I usually do my own stuffing for turkey but since we only bought turkey parts this Thanksgiving, I decided to make dressing. I used your recipe and it, not only was delicious and easy, but a big hit! I'll be making your recipe again for sure. Thank you for sharing.
pretty darn close to Grammas recipe. we also add Chopped gizzards and turkey neck. stuffing itself it a meal friends and family say. sage stuffin always my favorite!!
Thank you! Can't wait to try this. I've been looking for a classic stuffing recipe. Of all the stuffing recipes I've seen, this is the only one that gets it right in my opinion.
I found your stuffing recipe last year. It’s my go to recipe for every turkey dinner. I always stuffed the bird. Never considered cooking separately. But I’m doing it this way now. I love the flavour and moistness. Beautiful thx
I made fresh cornbread and used a combination of boxed bread crumbs and fresh cornbread. Famous Dave’s cornbread mix. Half and half. The best dressing ever!!
That sounds good , where do you buy famous Dave’s cornbread mix? I live in Southern California so I’m hoping I can buy it at my local grocery store. I will definitely try this one for sure 😊
Heck with waiting for Thanksgiving! I'm making this stuffing this weekend! Oh, man that's the first out-of-bird recipe I've seen that looks as moist and good as the cup or two you would get out of the bird.
Usually get filipino sausage but couldn't get to the Asian market ( live 2hours up the mountain) So will try yours. Sounds about how we like ours! I will add dry cranberries ( grew up on raisins however family doesn't like). And boom LOVE IN A PAN! HAPPY THANKSGIVING, WE ALL HAVE ALOT TOO BE THANKFUL FOR 👍❤️👍
Not a bad recipe. I would have reduced the eggs as I like a more dense, loafy stuffing and this was fairly eggy. I would have added a lot more fresh sage and/or some ground sage. Of course I had XL eggs. The most important test will be cold and straight from the fridge at 11pm.
Man!!!!😍that looks very delicious stuffing will always be my favorite part of thanksgiving thanks so much for sharing have a awesome blessed day today in Jesus Christ our Lord GOD and savor JESUS CHRIST BY
I made this and it turned out great. Everybody loved it. My only advice is, use a couple less ounces of chicken broth. It came out a little watery. But still, it was delicious.
I like my sausage stuffing a bit dryer,. Also I really brown the heck out of that sausage and caramelized the onion. . My father use to make this every Thanksgiving, and it was a hit every year.
Is it better to cook right after mixing the ingredients or should I refrigerate it for a day to give the flavors time to blend? Or does it not make a difference?
Did this with a loaf of sourdough. So good! I like my stuffing a little more dry. Going for rustic sourdough this year.... cant wait to bring up politics
The way I learned it was if it's cooked inside the bird it was stuffing and if cooked around the outside of the bird it was dressing...makes sense to me.
What if you are like me (and a lot of folks) who don't like a moist dressing and prefer a dryer consistency like that of Stove-Top Stuffing? How would we modify this recipe?
easy, omit the eggs and cook it longer. Cover it for the first part of the cook, then take the foil off and let it dry out. Having said that, if you like Stove Top, you probably won't like this. It's a different animal completely. Miles better, but then again, I've never liked Stove Top.
Hello, Has anyone done what the video suggests and stored this uncooked stuffing for THREE days in the fridge before baking? I want to do that, but after reading all the warnings about stuffing, I'm scared now.
This looks amazing! Question: my aunt is allergic to eggs, and most stuffing recipes I've seen for stuffing call for eggs. I'm trying to find a recipe for a meat stuffing (like how this one has sausage) but with no eggs, or at least a suitable egg substitute. Any ideas?
Every Thanksgiving when I make this stuffing, I remember my mom, that used to make it like this, R.I.P, love you.
I have been using your recipe for four years now and receive compliments every time. Now I’m the designated dressing/stuffing person. Thank you for sharing this 💜
This recipe is the Best! The idea of a savory bread pudding is spot on. Crust off, yes indeed. I find it's the closest thing to actual stuffing from inside the bird. Chef's kiss!
I just made this recipe…and gotta say, this stuffing is super good! Like 5-star good. Finally…someone who gets what stuffing is all about…moist, delicious, buttery, lip-smackin’ awesome. I just threw all my other recipes away.
And FYI, I am 73 years old and have both cooked and tasted a whole lotta stuffing in my time. This is hands down the best.
It’s your voice:) it’s soothing. it gives me the confidence that I can do it.
I have been following the same recipe for the past 4 years and everyone loves it! Thank you for sharing it with us❤️
I'm here every November and I make this every year. My family and my extended family always gets me to make this stuffing wherever we have Thanksgiving. I'll never use another recipe again. Thank you for your video, it has gotten me many complements for this amazing stuffing. Happy Thanksgiving.
Same this is my 3rd year making it, always a hit with my guests and I always do the jiggle test 🤭
Thank you so much!!!! I made it yesterday and everyone loved it! Even people who doesn’t like stuffing was mesmerized by this one.
I made this yesterday for our family’s Thanksgiving festivities and it was an absolute hit! Best dressing I’ve ever made and by far, the best tasting stuffing I’ve ever had. Thank you for sharing!
Nice! My Mother always made the best moist stuffing out of the bird very similar to this. Unfortunately, after a couple health issues she forgot how she make it, and none of us had written it down. Lesson learned, always write down family recipes in case something happens and for future generations. The only thing I will change is to use sweet Italian sausage. Thank you so much for showing us this recipe. I have been missing a good sausage baked stuffing!
I've been put in charge of stuffing this year. Have never made it before but after watching this video i feel pretty good about this.
I made this for Thanksgiving this year. First time I ever made my own stuffing. It was fantastic !!!! Literally the best stuffing I’ve ever had. I’ll be making this randomly throughout the year. Thanks for this recipe!!
And that my friends, is how you make stuffing! Perfection! Love you Kenji!
Just found this. It's the same way I've been making my stuffing every year for over 40 years. Everybody always wants more! I was just lazy and didn't want to try and write my recipe down. Also I don't exactly measure everything, just put it in till "it looks like enough". I used this for measuring guide and it was spot on. I learned from my grandmot6her, and I bet he got this recipe from some old granny that knew how to cook, too. Hope he made more videos, he's GOOD!
Did a test run today and it was awesome! Only 2 additions were mushrooms and deglazed pan with 1/3 C Vermouth before pouring in chix stock. Thank you 😊
Just found this recipe. Can’t wait to try it too. What type of bread did you use ?
Can you make this in advance or does it get too saggy?
I made your stuffing for Thanksgiving here in Canada! I’m about to prep to make this for Christmas dinner. It’s absolutely delicious. Who needs turkey haha. I would be happy to have just this stuffing and gravy. But I’ll make the turkey anyway Merry Christmas. I’m thrilled to have this recipe. Note: I didn’t change a thing. Perfect!!!’
Holy piss! I hate breaking up ground meat and I have that exact potato masher. Kenji, I think you just changed my life.
Same here. Omg how many times do,I try to chop it up with spoons or spatulas to get it nice and small for tacos! Definitely a game changer. I have one too!
Same here!
I made this substituting the sausage for Italian sausage, using artisano white bread (all I could find), and dried parsley, and it was sooo good!! Everyone loved it. Will be making it again next year!!
Thank you. This is almost identical to my buffet recipe, but it's been almost 15 years since I used that recipe. I start by skinning my turkeys, and freezing the skins on baking sheets. I boil my turkey, separating light/dark meat, and then roasting the bones. I add the roasted bones to the broth from boiling to make my stock. That stock is what I use for liquid in the stuffing, and I top it with the frozen turkey skin and let that brown and crisp up, leaving all my stuffing very custardy. The rest of the stock is used for reheating the meat for serving, and for making the gravy. If I have enough, I even put some stock into the mashed taters. I'm only cooking for 20 to 30 this year, so not sure if I'll be able to do my full buffet technique, but I'll at least make the dressing like this.
Yes! That's done right! Thank you. I thought that everyone had forgotten how to cook it right! Thanks again. Roasted chestnuts and raisins make it the way my mom did it!
I usually do my own stuffing for turkey but since we only bought turkey parts this Thanksgiving, I decided to make dressing. I used your recipe and it, not only was delicious and easy, but a big hit! I'll be making your recipe again for sure. Thank you for sharing.
pretty darn close to Grammas recipe. we also add Chopped gizzards and turkey neck. stuffing itself it a meal friends and family say. sage stuffin always my favorite!!
Thank you! Can't wait to try this. I've been looking for a classic stuffing recipe. Of all the stuffing recipes I've seen, this is the only one that gets it right in my opinion.
You're killin me man!!!!...that is some beautiful sage stuffing, Thanks I am sold!
I found your stuffing recipe last year. It’s my go to recipe for every turkey dinner. I always stuffed the bird. Never considered cooking separately. But I’m doing it this way now. I love the flavour and moistness. Beautiful thx
This recipe is legit. Best stuffing ever.
I made fresh cornbread and used a combination of boxed bread crumbs and fresh cornbread. Famous Dave’s cornbread mix. Half and half. The best dressing ever!!
That sounds good , where do you buy famous Dave’s cornbread mix? I live in Southern California so I’m hoping I can buy it at my local grocery store. I will definitely try this one for sure 😊
@@susanc7729 I buy it at Smart & Final and stater brothers. Most stores have it.
@@susanc7729 This stuffing made exactly how he shows , is so delicious. You found a winning stuffing here.
Finally! I have been looking for the right stuffing recipe to try, I'll be making this recipe this Thanksgiving!
The stuffing is always the bestidie best!!! Going to make this later today for our family's dinner...doing my research now by watching a few videos.
Heck with waiting for Thanksgiving! I'm making this stuffing this weekend! Oh, man that's the first out-of-bird recipe I've seen that looks as moist and good as the cup or two you would get out of the bird.
You just helped me to solve the puzzle. No more grocery store made stuffings. 2022 thanksgiving, I'm making it from the scratch. Thanks
Wow! I am definitely trying this recipe this year! Thanks so much for sharing 🙏🏽🙏🏽🙏🏽
By far the best stuffing on the planet😘
Made this for Christmas and it was delicious and everyone loved it. Winner !!!! Ty
Thanks for sharing your yummy yummy delicious stuffing recipe 😂.I must try it thanks 🙏🙏🙏
Mmm. This looks like the best one so far. I believe this will be made for my thanksgiving! Thank you so much for sharing.
Usually get filipino sausage but couldn't get to the Asian market ( live 2hours up the mountain) So will try yours. Sounds about how we like ours! I will add dry cranberries ( grew up on raisins however family doesn't like). And boom LOVE IN A PAN!
HAPPY THANKSGIVING, WE ALL HAVE ALOT TOO BE THANKFUL FOR 👍❤️👍
Excellent I made it for the Canadian thanksgiving delicious, i used Jalepeno sausage instead
Not a bad recipe. I would have reduced the eggs as I like a more dense, loafy stuffing and this was fairly eggy. I would have added a lot more fresh sage and/or some ground sage. Of course I had XL eggs. The most important test will be cold and straight from the fridge at 11pm.
who cares?
@@The93ssfdI care!
Banger, this should be the top result
We don’t eat meat but I loved everything else could I opt it out or would it be too bland??
Man!!!!😍that looks very delicious stuffing will always be my favorite part of thanksgiving thanks so much for sharing have a awesome blessed day today in Jesus Christ our Lord GOD and savor JESUS CHRIST BY
My mouth is watering..looks delicious. I will select this recipe to try out this Thanksgiving! Thx!!
Omg my mouth is watering for this stuffing. Thank you for the lovely recipe. Happy Thanksgiving🦃
This will be my second year making this it’s delish so moist my
Go to recipe 🦃🦃🦃
I’ve been searching for a great stuffing recipe and so far you my friend is a winner! Can’t wait to make it tomorrow for thanksgiving!
thanks for the recipe, my number one fav is always the stuffing thanksgiving is much better with stuffing
I am making this tomorrow, except I am using a cornbead mix in there also.
I will be test driving this for Thanksgiving, looks good for sure...
Excellent video...I made it exactly as you did...Fantastic.
I made this last year and it was soooooo good. Making it this year too!
That looks simple enough that even I can do it.
Thank you for this recipe. Can’t wait to try it.
😋 thank you for sharing this delicious Staffing😘❤
I made this and it turned out great. Everybody loved it.
My only advice is, use a couple less ounces of chicken broth. It came out a little watery. But still, it was delicious.
I agree with this! Mine came out a little watery as well.
So maybe 3 cups in total, not 4?
@@andrewrock35 No more than 3.5
Thanks
@@andrewrock35 Did you ever end up making this?
Second year in a row fantastic thank you
I like my sausage stuffing a bit dryer,. Also I really brown the heck out of that sausage and caramelized the onion. .
My father use to make this every Thanksgiving, and it was a hit every year.
Mine is the same but I use cream of mushroom instead of eggs.
Don't underestimate the jiggle factor! It's an indication of the perfect consistency and texture.
Watched a few dressing videos. Yours was one of top/ rest were thrown back to the Locke.
If I want to use bagged sage stuffing cubes, is the weight the same?
Is it better to cook right after mixing the ingredients or should I refrigerate it for a day to give the flavors time to blend? Or does it not make a difference?
Looks delicious! I shall make this at Christmas.
My second time making it looks exactly like your so good
good job instead of chicken broth. i add milk, I sauté my onions and celery separate.
Because I am a low sodium. I use lean hambuger
Everyone knows the rules to stuffing! One bite!
I like the way you do this..thanks
I differently will be making this recipe. People try cooking your turkey like he shows you on his turkey video yummy. 👍👍👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👌👌👌👌👌👌👌👌😄🤗😘
What happened to the butter after the sausage was cooked did you remove it or did it just disappear 😃?
making it this year, cant wait
My fav kind of stuffing ... yess
Did this with a loaf of sourdough. So good! I like my stuffing a little more dry. Going for rustic sourdough this year.... cant wait to bring up politics
I made this today. It’s delicious
Love how you were so entertaining
By formal wording, dressing is when it is put into a casserole dish. Stuffing is when it is stuffed into the "bird".
Simple and nice
Omg that looks so good 😋
This looks amazing
When was the black pepper and salt used?
Thank you
Looks amazing but I personally don’t like my stuffing like a custard. So I might just skip the scrambled eggs
@@RA82828 ah that makes sense my friend. Thank you. Then I might give it a try. Wish me luck it’s coming around the corner. 😳
The eggs are just a binder, and if you like it a little more dry (like I do), just cook it a little longer.
What would this be like without the celery?
The way I learned it was if it's cooked inside the bird it was stuffing and if cooked around the outside of the bird it was dressing...makes sense to me.
The best recapy 🤘🤘🤘🤘💕🥂🍾
Se ve excelente 😱😱😱😱hasta hambre me dio
Can I make this day ahead without sacrificing taste and texture?
I actually read directions 😬 my answer in there lol thx
How many people does it serve PLEASE?
I always have several crustless white Pullman loaves lying around. lol
Did you not see him cut the crust off?
It tastes amazing thank you
This is in the oven right now. With my Cornish hens
What if you are like me (and a lot of folks) who don't like a moist dressing and prefer a dryer consistency like that of Stove-Top Stuffing? How would we modify this recipe?
easy, omit the eggs and cook it longer. Cover it for the first part of the cook, then take the foil off and let it dry out. Having said that, if you like Stove Top, you probably won't like this. It's a different animal completely. Miles better, but then again, I've never liked Stove Top.
Looks nice. I will add some chopped apples to mine.
Hello, Has anyone done what the video suggests and stored this uncooked stuffing for THREE days in the fridge before baking? I want to do that, but after reading all the warnings about stuffing, I'm scared now.
Looks good
OMG that looks so good. 😜
Is that Italian parsley?
So, which oven do you use for this, seems like you need two? I can see some timing issues with this.
It's an hour of cooking time, cook it in the same oven right after you pull the turkey and while your turkey is tented and resting
@@michaelking1570 That's a much longer rest than I normally do, but I can see that's what you'd have to do on one cooker.
Don't you even THINK of putting gravy on my stuffing!
(:
This looks amazing! Question: my aunt is allergic to eggs, and most stuffing recipes I've seen for stuffing call for eggs. I'm trying to find a recipe for a meat stuffing (like how this one has sausage) but with no eggs, or at least a suitable egg substitute. Any ideas?
AS M can you buy a vegan egg substitute and just use more of other liquid? Otherwise, I saw a sage onion sausage recipe from BBC Food that had no egg.
@@susie2251 Thank you! I haven't seen any vegan egg substitutes but if you ever come across the link for the BBC one I'd love to see it.
THATS the stuffing consistency I like! Not moist and somewhat dry.
You like it not moist and somewhat dry?.....this ain't even that
Oops thats not what I meant. Sorry