I really like Frank a lot. He’s not pretentious or arrogant. He tells you what he does, he explains why, but also says do what you like. He just gives great guidelines and technique to go by. I will always watch his videos.
Not pretentious, or arrogant? The title of the video is literally "The Best Thanksgiving Stuffing You'll Ever Make"..................that is a bit arrogant
@@CourtyardPigeon are you kidding me? Lol He probably isn’t the person making the title for the video. The pages that post these videos want you to click on it. I think making this the title intrigues people, no? What would you prefer them to title it? “The Worst Stuffing Ever” ?? That was a really stupid comment. Lol
Fantastic stuffing tutorial. Southerner here, it's always cornbread stuffing. I use Jimmy Dean sausage, it isn't a super fatty sausage. I use fresh sage and dried sage and poultry seasoning. Celery is a must. I also dot the top with butter before baking. I. Love. Stuffing. 😆
This is essentially how grandma taught me. Two primary differences (probably with no discernable difference in the final product): First, she cooked the sausage and onions as you did, but the celery she boiled in the stock. Second she'd hold back some of the butter and generously grease the dish with it. That layer of butter around the edge of the dish really helps to get some nice crispness on the bottom and edges.
A note for non-Americans. If you try to dry your bread at 250°C it will burn (as one of the commenters below has discovered). As is the way in USA, this recipe is using Fahrenheit. 250°F is about 120°C.
I grew up on a very simple dressing -- bread, onions & celery sauted in butter, poultry seasoning, an egg, and then my mom would moisten it with just water (mix the egg with the liquid to distribute it evenly). It was simple, but delicious! Over the years I have tried recipes for all sorts of fancy dressings but I always come back to that simple recipe as my favorite. I don't prefer the sausage in it, to me it's too rich, especially when there is other meats, gravy, and so many other rich dishes in the meal. It's nice to have something light for balance. The only thing I have tweaked is I use chicken or turkey stock in place of the water, and I use fresh herbs instead of the dried poultry seasoning.
Yes, I agree about the sausage. It's the same thing with people who make greens and vegetable dishes and load them up with ham. It's not necessary, keep it simple.
I just made this for Thanksgiving and it was an ABSOLUTE HIT! Everyone could NOT stop talking about it. I followed recipe to the T. 10/10 recommend. Will never make stuffing any other way!
Always thought stuffing/dressing was the best part of the roast dinners! Still do. Glad to see it getting the love it deserves. I'd be happy just having half the plate being stuffing and the rest a small portion of the rest.
Fact check, true. I was skeptical as my previous dressing preps were much more involved. But the universal take at the table was this was the best dressing I ever made. I never thought to use baguettes but now that I have, I am never using anything else. Crispy, light but not soggy and still ready for gravy. The key is having a baking dish shallow enough for the edges to get some browning while the middle just is firm. Obviously the oven temp matters and I'd say 350 for 30 min is the baseline, which of course you will have to juggle as the rest of the meal comes together. Just dont rule having to stick it under the broiler for a couple of minutes to finish. Finally, I really suggest using a hot breakfast sausage as the kick really contrasts with smashed potatoes loaded with butter, cream, sour cream, roasted garlic etc.
I make it just like you. I always feel a little guilty for adding all that butter, rather more stock to get it moist. But you reinforced my belief that all that butter is best. I feel so much better! Thank you.
in the oven light on works as well. Great tips thank you Turkey sausage for the win Side note: OVEN CLEANING TIP: Ammonia on a plate, in the oven over night with the light on. In the morning remove plate and wipe out the gunk with paper towel. The slight heat and the smell of the ammonia are a magic cleaning combination. You're welcome =}
For those of us who are paying members, can we get the link to this on the website? I see several stuffing recipes and the "sausage and herb stuffing" recipe is similar, but not exactly the same as what's being done here.
My mom discovered that stuffing a pie pumpkin is the best way to keep it perfectly moist, not too wet and not too dry. Plus it comes out tasting like pumpkin! (She also adds sausage (like int he video), fresh cranberries, and walnuts. YUM!)
I started making my stuffing with sausage about 10 years ago, then I started getting even fancier, now I'll usually cook up some mushrooms and apples as well. Heck, sometimes I will make the stuffing and just have that as a meal instead of the turkey. My wife got a little tired of it when I was doing that weekly, tho.
I agree its neither here nor there when it comes to putting the stuffing in the turkey, but one point I will argue that agrees with you is that the aromatics (lemon, onion, bundles of herbs) you can shove up the turkey instead of stuffing makes the start of an AMAZING gravy. There's no way that dressing isn't going to be delicious outside the bird.
Thanks Frank this an excellent foundation for a stuffing/dressing. Our families recipe has evolved to include items such as tart fresh apple, pear or the dried versions including dried apricots, cranberries or cherries. The addition of nuts such as pistachios, roasted hazelnuts. And as a vehicle for using up items in your pantry of refrigerator such as a lone fennel bulb, purple carrot or a chili (pasilla, anaheim, calabrian or hotter) Then fresh chopped parsley, maybe a little fresh citrus zest making the final dish flavorful and creating eye appeal. And then something i'm thinking about adding this year is a few crushed ginger snaps for that flavor make the dinner pause. The final result doesn't necessarily include all of the above but illustrates to not limit but to expand and discover new flavorful combinations. Thanks again
As much as I use Epicurious and as much as I love Chef Frank Proto videos it for me is really sad that there is never a recipe with the video. Yes he goes over steps but no mention on the amount. For me as someone who enjoys to cook but always uses a recipe makes me so happy but very sad knowing I will struggle to make this. Is it 1/2 cup of chicken stock or 6 cups?? I don’t know and will never find out🤷🏾♂️
He's teaching to cook. He explained exactly what to look for because the amount of liquid is always gonna be slightly different depending on a few factors. Cooking is different than baking which is what makes it more enjoyable. Those who use methods in lieu of just following a recipe will never write a review that says "I followed the recipe exactly and it was soggy - 3 stars"
@@ronnie5868I think it was 4. It was a two quart (8 cup) measuring cup I think? And he used half. I payed the video like 10 times trying to figure it out 😅
I am so glad Frank is doing these videos instead of the other ones where they swap out the ingredients. Hated those because I wanted to see what a real chef does, not some amateur Epicurious queen or alternative strange twists on traditional style recipes.
Your stuffing is by far the best!! So far I have made it three times and each has been a super hit!! I owe all the credit to you because I used your recipe on the last bit!! Thank you so much!! I will be making it for Christmas again! 🙏💐
I made a sausage and cornbread stuffing this year and it was a hit. Will be taking it to the next level in 2024 by using the fresh toasted baguette instead of the cornbread stuffing in a bag. And like the idea of cooking it a little hotter like Frank did. Did mine at 350 and it could have been a little more done. Great video
Hello, sorry, I'm not American, but this year I'm doing a Thanksgiving dinner for the first time, is stock the same as broth ? Is this something you do for/with other ingredients ?
@3:48 "When cooking onions I always add just a little bit of salt" Grabs a 5 FRANK FINGERS Sized mound of salt and dumps it like a construction excavator.
[ @ 0:00 or 0:01 ] Chef Franklin Proto Culinary instructor, May be Displeased with me for this ! But I'll Comment anyway; There is a Combination of Ingredients which are called; " The Cajon Trinity " ( Trinity means a ?~ Unity of 3 in 1 ) ! It consists of " Bell Peppers, Celery & Onions. " Any Combination of these Three will Add an Excellent Flavor Not to mention Aroma to whatever Entre' you include it in ! Celery & Onions is the Basic Flavoring in Bread Stuffing. Bell Pepper & Onions go well ' added ' in Hash brown Potatoes.
Last year I used your recipe and everybody loved it and they ate it all And this year they ask me to do the same and here I am watching your video again lol😂
I edited this video and am pretty proud of it and it’s awesome to see all this love in the comments. What’s not great is that Condé is proposing to lay off 5% of their workers as we head into the holidays. This includes the people who produce these videos.
In my 35 years, I've never seen (or heard of) someone putting sausage in with stuffing...of course, I don't like to eat the stuffing some of my family makes because they NEVER cook the celery or the onions, so them missing this step should come as a surprise. I just bought a house last year and am hosting Thanksgiving this year, so I'm trying to find the best recipes.
I've been making my Mom's recipe for sausagemeat stuffing for over 40 years and so it's not new thing! I make 3 different stuffing at Christmas. We love it
You'll need two medium onions, 4 stalks of celery, (I also add 4 carrots diced), 2 lbs sausage (Jimmy Dean or any frozen breakfast sausage works well) 5-8 cups of stock depending on the bread and how dry it gets. With the stock, you may not need it all as you add it until the bread is moist but not saturated. Use the rest of the stock (make your own or get no sodium - trust me) for extending your gravy - you can put the stock in a small saucepan on low heat and reduce it by half. With the low salt variety, you can add the reduced stock to your turkey drippings for gravy. Remember, you never have enough gravy! Because this isn't baking, you don't need to worry at all about proportions like you would with bread for instance, so just have at it and I promise it will be wonderful.
I really dont like stuffing since usually ive had the one that has apple, raisins, etc. But this one looks amazing for me, def will do it next time! Obligatory I love Frank videos, too!
Great tip about leaving the bread the bread out to dry on its own for a couple of days I use whole wheat and White baguettes I like the different flavors the bread gives the stuffing also by drying the bread on the counter it leaves my oven open to make my pies ahead of time, thanks Frank really enjoy the video Happy Thanksgiving.
I have absolutely no idea how anyone is making this. I even downloaded the app but still can't find the recipe. Sorry, moving on to another video that has the recipe.
Frank this looks great and will try it out this Thanksgiving! BUT I NEED HELP WITH A GRAVY!!!! I am wanting to raost some vegtables with chicken wings (for the flavor), and then strain it out and reduce it. Do you have OR can you make a video for that? Love your recipes and have made many! Thank you in advance.
i made this. This is the best recipe. And yes you really really need to use 2 sticks of butter and 2 pounds of sausage per 1.4~ store bought brioche bread.
Controversial opinion, but the addition of some dried cranberries cranks this up a notch. They'll rehydrate with all the liquid and give a nice contrasting pop of fruity flavor to the savoriness of the butter and sausage.
I do a lot of the same for my stuffing, i use JONES breakfast sausage , but i add apple to mine, and i cook it in Muffin Tins . Everyone gets ALL the best parts of the stuffing this way.. try it, they pop out and you can pass a basket of stuffin muffins around the table
My family's go to stuffing recipe is bread, carrots, celery, onion, butter, chicken stock, herbs de province, and dried cranberries. I still make it this way now that I live alone. Adding sausage to a stuffing just seems odd for such a savory rich dinner.
It's interesting how people make it so different. We use a couple of diced apples instead of cranberries. Stuffing is the universal glue that joins the world. 😊
nothing better than sausage stuffing! Yours looks fabulous! It's funny that it is such a coveted dish, because, at least for me, I only make it at Thanksgiving and/or Christmas...adding to its special-ness :)
Since it was mentioned that this is better the next day, what is the best way to make this ahead and reheat on thanksgiving day without drying it out? Thank you so much!
Do everything except don’t add the chicken stock/broth. Cover it when refrigerated. We do ours this way the night before. The flavors soak into the bread better and we don’t need as much stock/broth to complete the dish.
I really like Frank a lot. He’s not pretentious or arrogant. He tells you what he does, he explains why, but also says do what you like. He just gives great guidelines and technique to go by. I will always watch his videos.
Not pretentious, or arrogant? The title of the video is literally "The Best Thanksgiving Stuffing You'll Ever Make"..................that is a bit arrogant
@@CourtyardPigeondo you think professional chef Frank Proto titled this youtube video?
@@CourtyardPigeon are you kidding me? Lol He probably isn’t the person making the title for the video. The pages that post these videos want you to click on it. I think making this the title intrigues people, no? What would you prefer them to title it? “The Worst Stuffing Ever” ?? That was a really stupid comment. Lol
Pop
😊
@@CourtyardPigeon. Well…maybe it’s just a fact.
It brings a tear to my eye reading all the comments about people who love stuffing. You all are my people. 🙌
Most underrated thanksgiving dish
👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
😂😂😂😂
Love the Frank videos.
It would be super helpful if y’all included that grocery list for the dish in the description. 😊😊
Did you find the list
Fantastic stuffing tutorial. Southerner here, it's always cornbread stuffing. I use Jimmy Dean sausage, it isn't a super fatty sausage. I use fresh sage and dried sage and poultry seasoning. Celery is a must. I also dot the top with butter before baking. I. Love. Stuffing. 😆
PEOPLE
@@darinovre1442WHAT
My husband sent me a link to this and my response was “that doesn’t look like cornbread”.
Stares at you in Southern Suspicion.... It is Dressing in the South. Stuffing is a Northern word
@@celticluvr - LOL. Of course, growing up it was dressing. I am citified now, LOL.
Anything with Frank I watch, I know I'll learn something new.
I want to make this stuffing. I hope my sister likes sausage
New thing I learned : fond.
This is essentially how grandma taught me. Two primary differences (probably with no discernable difference in the final product): First, she cooked the sausage and onions as you did, but the celery she boiled in the stock. Second she'd hold back some of the butter and generously grease the dish with it. That layer of butter around the edge of the dish really helps to get some nice crispness on the bottom and edges.
Thanks for the helpful tip, I love it.
A note for non-Americans. If you try to dry your bread at 250°C it will burn (as one of the commenters below has discovered). As is the way in USA, this recipe is using Fahrenheit. 250°F is about 120°C.
where do I find the proportions please, how much of each ingredient?
Love how Frank delivers and explains- one of my favorite channels!!!
I grew up on a very simple dressing -- bread, onions & celery sauted in butter, poultry seasoning, an egg, and then my mom would moisten it with just water (mix the egg with the liquid to distribute it evenly). It was simple, but delicious! Over the years I have tried recipes for all sorts of fancy dressings but I always come back to that simple recipe as my favorite. I don't prefer the sausage in it, to me it's too rich, especially when there is other meats, gravy, and so many other rich dishes in the meal. It's nice to have something light for balance. The only thing I have tweaked is I use chicken or turkey stock in place of the water, and I use fresh herbs instead of the dried poultry seasoning.
I'm with you on the simplicity. No sausage needed, but the rich stock for moisture is key!
Yes, I agree about the sausage. It's the same thing with people who make greens and vegetable dishes and load them up with ham. It's not necessary, keep it simple.
I can eat the stuffing by itself. That's a whole meal for me. Delicious!
Yes!!
I eat it for breakfast by itself the day after 😄
Come on Frank. You were supposed to start by growing wheat, grinding it into flower, and making your own bread.
He was busy churning the butter
*flour. I don’t want bread made out of lilacs and marigolds
We expect more Frank!!!!!😢
Cutting corners
I know! wrf is he doing??
I just made this for Thanksgiving and it was an ABSOLUTE HIT! Everyone could NOT stop talking about it. I followed recipe to the T. 10/10 recommend. Will never make stuffing any other way!
Whats the measurements for this Recipe? Like how much stock and such
I'm guessing stock amount depends on how dry the bread is. In humid places, it may not need as much.
My brother, if you have to ask you’ll never know
It’s in the app that’s linked in the description box.
Looks like he starts with about 4c of stock and uses half, but just add it slowly until it gets to where you want it. You can always add more.
Measurements are for puss
I LOVE stuffing, it's the best part of Thanksgiving.
Always thought stuffing/dressing was the best part of the roast dinners! Still do. Glad to see it getting the love it deserves. I'd be happy just having half the plate being stuffing and the rest a small portion of the rest.
Same. That's pretty much my plate.
Fact check, true. I was skeptical as my previous dressing preps were much more involved. But the universal take at the table was this was the best dressing I ever made. I never thought to use baguettes but now that I have, I am never using anything else. Crispy, light but not soggy and still ready for gravy. The key is having a baking dish shallow enough for the edges to get some browning while the middle just is firm. Obviously the oven temp matters and I'd say 350 for 30 min is the baseline, which of course you will have to juggle as the rest of the meal comes together. Just dont rule having to stick it under the broiler for a couple of minutes to finish. Finally, I really suggest using a hot breakfast sausage as the kick really contrasts with smashed potatoes loaded with butter, cream, sour cream, roasted garlic etc.
Who's here Wednesday night 2024 tryna cram 😂
Amazing. Exactly what I'm doing
Thursday morning actually
Thursday morning about an hour later than the last comment
Hey!!aaa
Try Thursday
Words cannot describe how much I love Frank videos on this channel.
I make it just like you. I always feel a little guilty for adding all that butter, rather more stock to get it moist. But you reinforced my belief that all that butter is best. I feel so much better! Thank you.
I wish I loved anything in life as much as Frank loves butter.
Drooling. What a gorgeous meal! Anything with Frank, I've noticed I'm hitting the like button before I even watch the video.
Can we get an ingredients list? I wanna make this and want to know how much to get
That's what I'm saying haha Not sure why people don't add it to their videos :(
@@starrstylist7441because they want you to go to their website.
@@starrstylist7441 Because they want you to pay to access the recipes on the website or app.
They want you to $subscribe :(
YES PLEASE!!!
in the oven light on works as well. Great tips thank you
Turkey sausage for the win
Side note: OVEN CLEANING TIP: Ammonia on a plate, in the oven over night with the light on. In the morning remove plate and wipe out the gunk with paper towel. The slight heat and the smell of the ammonia are a magic cleaning combination. You're welcome =}
For those of us who are paying members, can we get the link to this on the website? I see several stuffing recipes and the "sausage and herb stuffing" recipe is similar, but not exactly the same as what's being done here.
My mom discovered that stuffing a pie pumpkin is the best way to keep it perfectly moist, not too wet and not too dry. Plus it comes out tasting like pumpkin! (She also adds sausage (like int he video), fresh cranberries, and walnuts. YUM!)
Honestly the best darn stuffing ever. Such a treat to pull this up and watch whenever I forget the recipe. Thank you!
I started making my stuffing with sausage about 10 years ago, then I started getting even fancier, now I'll usually cook up some mushrooms and apples as well. Heck, sometimes I will make the stuffing and just have that as a meal instead of the turkey.
My wife got a little tired of it when I was doing that weekly, tho.
Yes to mushrooms and apples. I also like carrots slices.
Add some toasted pecans and you will have perfection!
I agree its neither here nor there when it comes to putting the stuffing in the turkey, but one point I will argue that agrees with you is that the aromatics (lemon, onion, bundles of herbs) you can shove up the turkey instead of stuffing makes the start of an AMAZING gravy.
There's no way that dressing isn't going to be delicious outside the bird.
This looks incredible, and I like every step he has taken to kick up the flavour at each turn. I am going to make this over the holidays!
I need measurements for this recipe please, I've never made homemade stuffing and I want it to come out perfect.
I made this recipe last year and my wife loved it. It was her favorite dish last year.
I made it again and it was a hit. Definitely gets better after 1-2 days also
Thanks Frank this an excellent foundation for a stuffing/dressing. Our families recipe has evolved to include items such as tart fresh apple, pear or the dried versions including dried apricots, cranberries or cherries. The addition of nuts such as pistachios, roasted hazelnuts. And as a vehicle for using up items in your pantry of refrigerator such as a lone fennel bulb, purple carrot or a chili (pasilla, anaheim, calabrian or hotter) Then fresh chopped parsley, maybe a little fresh citrus zest making the final dish flavorful and creating eye appeal. And then something i'm thinking about adding this year is a few crushed ginger snaps for that flavor make the dinner pause. The final result doesn't necessarily include all of the above but illustrates to not limit but to expand and discover new flavorful combinations. Thanks again
As much as I use Epicurious and as much as I love Chef Frank Proto videos it for me is really sad that there is never a recipe with the video. Yes he goes over steps but no mention on the amount. For me as someone who enjoys to cook but always uses a recipe makes me so happy but very sad knowing I will struggle to make this. Is it 1/2 cup of chicken stock or 6 cups?? I don’t know and will never find out🤷🏾♂️
You sometimes can find the recipes in their App or website, but it's not free.
It looks like he used at least 2 cups of stock. If he added more, it wasn't in the video.
He's teaching to cook. He explained exactly what to look for because the amount of liquid is always gonna be slightly different depending on a few factors. Cooking is different than baking which is what makes it more enjoyable. Those who use methods in lieu of just following a recipe will never write a review that says "I followed the recipe exactly and it was soggy - 3 stars"
@@ronnie5868I think it was 4. It was a two quart (8 cup) measuring cup I think? And he used half. I payed the video like 10 times trying to figure it out 😅
I think you add enough to get the consistency you want….
I am so glad Frank is doing these videos instead of the other ones where they swap out the ingredients. Hated those because I wanted to see what a real chef does, not some amateur Epicurious queen or alternative strange twists on traditional style recipes.
Last thanksgiving I made your mashed potatoes, this year I'm making your stuffing. I bet it'll knock my socks off.
You are a great teacher! Can’t wait to make! Bread toast g now. I usually go traditional thick, Texas toast with the bread.
Easy simple well tutorial ~~~ this year thanksgiving I’ve got it thank you
Stuffing is the BEST! Great recipe! Pretty much the same as mine except I add diced apples which everyone seems to like.
Your stuffing is by far the best!! So far I have made it three times and each has been a super hit!! I owe all the credit to you because I used your recipe on the last bit!! Thank you so much!! I will be making it for Christmas again! 🙏💐
I will be making it this xmas. Do you know how much chicken stock he put in because he said put half in but half of what. Thank you.
Love this recipe and video. It's my go to for Thanksgiving. Thanks, Frank!
Made this tonight. AMAZING flavor! Thank you.
I made a sausage and cornbread stuffing this year and it was a hit. Will be taking it to the next level in 2024 by using the fresh toasted baguette instead of the cornbread stuffing in a bag. And like the idea of cooking it a little hotter like Frank did. Did mine at 350 and it could have been a little more done. Great video
Hello, sorry, I'm not American, but this year I'm doing a Thanksgiving dinner for the first time, is stock the same as broth ? Is this something you do for/with other ingredients ?
Turned out amazing! Thank you.
I'm so happy you kept the crust on. I don't know why people take it off. I think it's wonderful! Thanks! This is a great recipe. Happy thanksgiving!
if I make this in advance I should bake it the day of? or bake in advance and reheat the day of?
@3:48 "When cooking onions I always add just a little bit of salt" Grabs a 5 FRANK FINGERS Sized mound of salt and dumps it like a construction excavator.
😂
For anybody who's listening but not watching, 400°F
Is this on the app yet? Where can I find it :)
Awesome video Frank. You're so adorable. I really enjoy watching your videos. So very informative.
Is there a written recipe for this?
[ @ 0:00 or 0:01 ] Chef Franklin Proto Culinary instructor, May be Displeased with me for this ! But I'll Comment anyway;
There is a Combination of Ingredients which are called; " The Cajon Trinity " ( Trinity means a ?~ Unity of 3 in 1 ) !
It consists of " Bell Peppers, Celery & Onions. " Any Combination of these Three will Add an Excellent Flavor Not to mention
Aroma to whatever Entre' you include it in ! Celery & Onions is the Basic Flavoring in Bread Stuffing. Bell Pepper & Onions
go well ' added ' in Hash brown Potatoes.
Lovely, common sense cooking and nice portion sizes 😋💖yum
Bell’s Seasoning is what our family uses. We follow the recipe on the back of the box. That’s the smell of Thanksgiving!
Great video! Did you guys ever do a video about selecting quality pots and pans? And what one should have in their kitchen?
How about the ingredients amount etc ? It would be appreciated.
We put apples in our stuffing, I like the sweetness it adds a lot 🥰
I made this, I added apples- walnuts/ & raisins, turned out great. Thanks
Hint on where to find the exact recipe? I even downloaded the (paid) app he links and I can’t find it.
Do you know how much stock to add? Thanks
Best stuffing ever! Thanks for making this Thanksgiving so perfect!
Last year I used your recipe and everybody loved it and they ate it all
And this year they ask me to do the same and here I am watching your video again lol😂
I edited this video and am pretty proud of it and it’s awesome to see all this love in the comments. What’s not great is that Condé is proposing to lay off 5% of their workers as we head into the holidays. This includes the people who produce these videos.
Sorry to hear that.
Consider editing in a recipe next time 🤞🏼
did you edit out him adding the other 2 cups of stock?
In my 35 years, I've never seen (or heard of) someone putting sausage in with stuffing...of course, I don't like to eat the stuffing some of my family makes because they NEVER cook the celery or the onions, so them missing this step should come as a surprise.
I just bought a house last year and am hosting Thanksgiving this year, so I'm trying to find the best recipes.
I always use sausage for my stuffing!
Really? I have been using sausage in stuffing for 20 years. it's not something new, I have been to lots of friends Thanksgiving and may do the same.
We've never had meat or sausage, either. We have a very large family and extended family. No one adds sausage.
@@CPAndy-x5x What part of the country do you live in? Maybe it's a regional thing.
I've been making my Mom's recipe for sausagemeat stuffing for over 40 years and so it's not new thing! I make 3 different stuffing at Christmas. We love it
Where can I get the full recipe with exact proportions?
This!
You'll need two medium onions, 4 stalks of celery, (I also add 4 carrots diced), 2 lbs sausage (Jimmy Dean or any frozen breakfast sausage works well) 5-8 cups of stock depending on the bread and how dry it gets. With the stock, you may not need it all as you add it until the bread is moist but not saturated. Use the rest of the stock (make your own or get no sodium - trust me) for extending your gravy - you can put the stock in a small saucepan on low heat and reduce it by half. With the low salt variety, you can add the reduced stock to your turkey drippings for gravy. Remember, you never have enough gravy!
Because this isn't baking, you don't need to worry at all about proportions like you would with bread for instance, so just have at it and I promise it will be wonderful.
Exact proportions for such a melange is a fool's errand
Great stuffing make. Thanks a bunch
I love stuffing gonna try yours to the tee😊 thank you?it looks delicious
Thank you for demonstrating how to cook the stuffing 🙏
I really dont like stuffing since usually ive had the one that has apple, raisins, etc. But this one looks amazing for me, def will do it next time!
Obligatory I love Frank videos, too!
Great tip about leaving the bread the bread out to dry on its own for a couple of days I use whole wheat and White baguettes I like the different flavors the bread gives the stuffing also by drying the bread on the counter it leaves my oven open to make my pies ahead of time, thanks Frank really enjoy the video Happy Thanksgiving.
For everyone complaining about calling it "stuffing": you can put this in a bird cavity if you want; no one's stopping you.
If people could be paid for picking nits, some people would be billionaires..
So frustrating that you can’t find the recipes to the videos. I checked website too.
I have absolutely no idea how anyone is making this. I even downloaded the app but still can't find the recipe. Sorry, moving on to another video that has the recipe.
how far in advance can I make it? Can I mix and prep in advance and bake on day we're eating or bake in advance and reheat? Great video.
Does anyone know where to find the amounts??
I just made. I dont know how to cook. But..I added a teeny bit of chicken livers to the sausage. I followed to a tee and it is so..YUM !!!!🎉🎉🎉🎉
“And yes…it IS a lot of butter. But that butter’s gonna soak into that bread and make it delicious!”😂
Yum! This does look like great stuffing!
Frank this looks great and will try it out this Thanksgiving! BUT I NEED HELP WITH A GRAVY!!!! I am wanting to raost some vegtables with chicken wings (for the flavor), and then strain it out and reduce it. Do you have OR can you make a video for that? Love your recipes and have made many! Thank you in advance.
Can use roasted turkey wings and veges
Look up Chef John at Food Wishes! He does exactly the method you’re describing!
@@LaceySantino thank you!!
i made this. This is the best recipe. And yes you really really need to use 2 sticks of butter and 2 pounds of sausage per 1.4~ store bought brioche bread.
love Frank
As somebody who has always loathed stuffing... I'm actually excited to try this recipe, see if it can change my mind
I can't wait until next Friday to read your comment!
How was it?
Franky. You're my hero.
If you are gonna make this ahead of time do you bake it then bake it again the day of?
Definitely making this
Can this be put together in the morning and baked a few hours later
Love these videos. Thank you. Why does the backdrop look so much like a green screen?
This looks absolutely amazing. I’m definitely going to use this recipe for Thanksgiving. Also, I liked your little stuffing versus dressing bit lol
Controversial opinion, but the addition of some dried cranberries cranks this up a notch. They'll rehydrate with all the liquid and give a nice contrasting pop of fruity flavor to the savoriness of the butter and sausage.
Frank is awesome!
I do a lot of the same for my stuffing, i use JONES breakfast sausage , but i add apple to mine, and i cook it in Muffin Tins . Everyone gets ALL the best parts of the stuffing this way.. try it, they pop out and you can pass a basket of stuffin muffins around the table
Great tutorial, but would have been nice to have a recipe for it
But you just watched it.
@@girlygirl2969 oh I'll get it written down, but so much easier if I could just save something, lol.
@@girlygirl2969doesn’t say how much stock, how much sausage, etc.
The answer is I think that it depends
@@kylebeatty7643That’s a stupid response.😊
My family's go to stuffing recipe is bread, carrots, celery, onion, butter, chicken stock, herbs de province, and dried cranberries. I still make it this way now that I live alone. Adding sausage to a stuffing just seems odd for such a savory rich dinner.
It's interesting how people make it so different. We use a couple of diced apples instead of cranberries. Stuffing is the universal glue that joins the world. 😊
No such thing as a savory overload. I get people come to my house *just* for my dressing - which includes sage sausage
@@R8RsYF
Love cranberries in stuffing.
You HAVE TO add sausage to the stuffing- it is awesome!!!!!!
Nope try it with the sausage. Elevates it to a new level
Uncle Frank is the best ❤
I love putting poultry seasoning in mine.
nothing better than sausage stuffing! Yours looks fabulous! It's funny that it is such a coveted dish, because, at least for me, I only make it at Thanksgiving and/or Christmas...adding to its special-ness :)
Where can I find this recipe on the Epicurious app?
Since it was mentioned that this is better the next day, what is the best way to make this ahead and reheat on thanksgiving day without drying it out?
Thank you so much!
Do everything except don’t add the chicken stock/broth. Cover it when refrigerated. We do ours this way the night before. The flavors soak into the bread better and we don’t need as much stock/broth to complete the dish.
Will be making this today
I'm so glad I found this. Question: Can I made ahead and freeze till the day I bake it?
Frank must own a butter business.
Thanks Chef. Definitely making your recipe for Thanksgiving this year.
This is similar to what I do - I add an egg to it though, I did not do the major butter addition - I think I'll add that.