The best thing in regard to stuffing/dressing I ever did.... was to slightly toast the Bread and use two different types. I used Potato bread and a good quality White Bread. *Using a Pizza Cutter makes quick work when cubing the Bread.
Before my wife had to go gluten free, we used to tear up a mix of rye, pumpernickel, potato, and garlic Tuscan bread for the stuffing. The rye gives it so much flavor
I add sausage and a little bacon as well. To complement the savory introduced by the bacon and sausage, I add sliced apple bits and some kind of dried fruit like apricots or raisins. This stuffing is typically the star of all dishes at the table.
I am another that decided to use this gravy recipe last minute at Thanksgiving. I am the designated 'gravy maker' in the family, and this just upped my game exponentially. Thank you!!!
My nana always made her mashed potatoes smooth, and I loved them, but I got to admit that I like them a bit on the chunky side, especially with a bit of the potato skin in it.
Since I am not the one cooking, I will eat the mashed potatoes however they are done, but yeah, I, too, do like the unpeeled and shake & baked version (that is, not a satin sheet smoothness).
So everyone looks at me wierd when I say thanksgiving is my favorite holiday. Yes Christmas vibes are fun but I’m a foodie. So when it comes to thanksgiving dinner. I go all out, don’t eat all day, cook everything for the fam, then stuff myself with literally everything on the table. The best.
I agree, I grew up on marshmallows on sweet potatoes and it's too sweet. But Martha Stewart came out with a caramelized onion/chipotle sweet potato casserole many years ago and I look forward to making it every year. I still have requests to make it again the following year.
I'm gonna be honest... Marshmallow on steak or on mash potato is weird to me. It is too sweet, true, and the texture of marshmallow is polarizing to me. I rather have it separately or in hot chocolate.
Hey Sam… Canadian to Canadian… maybe you could make the Canadian version of stuffing / dressing that uses torn up white bread, no sausage and summer savory plus sage… and the other stuff you used. Variation on a theme.
there got to be better parts for gravy than the neck and gizzard ..them roasted is the whole reason for turkey dinner for me,but we never have done spatchcock turkey before we stuff the turkey whole .i like the summer savory /sage /dried bread chopped up stuffing the best .i do like the spatchcock idea though for a non traditional supper
I miss my grandma's oyster dressing, mom made after my grandmother passed, it was great but missed something, grandma cooking was the best. She was a cook for the Watson family when Tom was a baby.
You should try baking potatoes whole and making mashed from those, gets so much more of the potato flavour that otherwise goes away with the water you boil them in.
We made the potatoes, gravy and the spicy italian stuffing. Omg! Excellent recipe. The gravy using the backbone and neck was absolutely delicious. We loved the stuffing. At first we were conserned about the italian sausage, but it was deliteful! Wow. Tip: make the stuffing the day before. Its better the second day! The turkey was fantastic.
It may not be my stupid green bean casserole 🤣🤣 BUT mashed potatoes and stuffing is the next best! My dad makes a very similar stuffing, I’m gonna have to have him throw in that cornbread this year. Hope everyone has a great thanksgiving!
we do cornbread dressing ( no sausage), sweet potatoes ( not the casserole), mashed potatoes, broccoli rice and cheese casserole, cabbage and green beans and mac and cheese.
Been living in korea for about 2.5 years. Thank you for all the recipes! I've been using a lot of them out here! By the way, would your online shop happen to have any memorabilia of when you told Kathy Lee to shut her pie hole? That was epic! Lol you're the man Sam!
@@Mrs.Arado1980 If you have time. Akin to sausages. You can cut up short rips to grind into ground beef. Add in the other half of sausages. Then you have 1 pound of ground short ribs (or any high quality meat, mainly beef) + sausage for stuffing. Which means, more flavor.
I only serve smoked turkey w/ homemade gravy, garlic mashed taters, and homemade sourdough dressing. My appetizers are Deviled eggs. For drinks, I make Apple pie moonshine in the crockpot. Cheers bro
Turkey, gravy, and mashed potatoes will always be my favorite food in the world. Could replace turkey with other regional birds. The potatoes and gravy though...mmmm
Rookie move with that separator Sam. Get the type with the spout on the bottom. So! Much! Better! BTW, Great video. I think I’m adding sausage this year. Thank you!
@samthecookingguy Sam there is a huge shortcut you can do for making mashed potatoes that is less labor intensive: Cut the potato into chunks without even peeling it, and pressure-steam it in the instant pot with just a little bit of water for 12 minutes, then put it through the ricer. The skins won't go through the ricer, especially if you put the chunks in skin-side up. This works fast, doesn't give you water-logged potatoes, and saves the labor of peeling all those potatoes.
Halving potatoes (w/skins on), then baking works just as well, skins peel right off. (Personally, I like mashed with skins in) No water logged potatoes (for those folks with no instapot/pressure cooker).
@@Berkana For sure! In my case, I bake turkey the day before; on meal day it’s in a separate roaster, undisturbed by the oven being used for everything else.
I just LOVE this channel!! So great, informative and fun. Can you let me know what that awesome cutting board is that you use? I didn't see it on your website. Thanks so much!
I always cook my turkey the day b4. Then next day d-bone turkey and make my stock with the whole carcass. Then make the gravy, and have stock left over for turkey soup. I hope I can find the cornbread pieces, I'd like to try that for Xmas, seeing that we already had our Thanksgiving.
Tip, I normally get a whole chicken say a month prior and use the extra parts of that to make a stock and store for the holidays. Will then take the extra from the turkey and make a stock for the next holiday. I also use that stock for the stuffing. If holiday ham I will add ham hocks to whatever stock I’ll be using for that holiday ham.
While I appreciate the effort , I feel very strong about this. Not sure I can get behind the cornbread stuffing and hot Italian sausage. But my wife makes a very similar stuffing that is absolutely phenomenal. It uses Sage flavored stovetop stuffing and Jimmy Dean tube sausage. Add in celery, butter and some other things and it’s mind blowing good!!!
I have made this stuffing before. I thought I picked up something like breakfast sausage. I got hot Italian sausage by accidental. I was worried it would be hot for people at our dinner. It actually worked well.
We do yams but not from a can. They’re delicious and a holiday must. Plus out here in New Mexico we don’t use gravy we use Red Chile on our mash potatoes but I think I might make gravy this year cause of this video.
Or you could add red chile _to_ Sam's gravy recipe and use mild Italian sausage... sounds like a better way to have the heat level under the control of the cook.
One different way to do the potatoes, bake them instead of boiling them and put rosemary on the baking sheet which the potatoes. Then rice them, add butter, whole milk and mix into a warm pot on the stovetop. They come out amazing this way.
I totally agree about the three main parts to the Thanksgiving dinner. However, I would add Green Peas (butter, salt and pepper) and some kind of roll (crusty sourdough is nice but fluffy dinner rolls are good too.)
Seriously Max, parsley, sage, rosemary and thyme, you need to get in the sixties music, at least we could understand all the words. ❤ Oh, btw, looooved the colour of the sky at the start of this video ❤❤
The best thing in regard to stuffing/dressing I ever did.... was to slightly toast the Bread and use two different types. I used Potato bread and a good quality White Bread. *Using a Pizza Cutter makes quick work when cubing the Bread.
Before my wife had to go gluten free, we used to tear up a mix of rye, pumpernickel, potato, and garlic Tuscan bread for the stuffing. The rye gives it so much flavor
Dressing is made with cornbread❤
@@latinkas1ify in some places yes
cornbread
I add sausage and a little bacon as well. To complement the savory introduced by the bacon and sausage, I add sliced apple bits and some kind of dried fruit like apricots or raisins. This stuffing is typically the star of all dishes at the table.
I save the potato cooking water - use it when making the gravy, then again with left over turkey soup… freeze any left over
I have nothing else to say other than I freaking love your channel! You got me cooking when I never thought I could!
One element that makes these videos great are the hand gestures.
I ended up making this gravy last minute on thanksgiving and everyone at the table raved about how incredible it was 👍
I am another that decided to use this gravy recipe last minute at Thanksgiving. I am the designated 'gravy maker' in the family, and this just upped my game exponentially. Thank you!!!
We did the turkey and gravy for thanksgiving this year. The kitchen smells wonderful!
That hand in the back is pretty... "Shocking". Also, Sam's a pretty good fluffer.
Sam, this was utterly sensational! The use of the neck and spine was the move for sure amigo.
My nana always made her mashed potatoes smooth, and I loved them, but I got to admit that I like them a bit on the chunky side, especially with a bit of the potato skin in it.
Since I am not the one cooking, I will eat the mashed potatoes however they are done, but yeah, I, too, do like the unpeeled and shake & baked version (that is, not a satin sheet smoothness).
My wife does gravy this way, but she also adds the heart, kidneys?? and gizzards. Her gravy is awesome.
So everyone looks at me wierd when I say thanksgiving is my favorite holiday. Yes Christmas vibes are fun but I’m a foodie. So when it comes to thanksgiving dinner. I go all out, don’t eat all day, cook everything for the fam, then stuff myself with literally everything on the table. The best.
The stuffing was a huge hit that won me over as well as my siblings that hated it before!
I agree, I grew up on marshmallows on sweet potatoes and it's too sweet. But Martha Stewart came out with a caramelized onion/chipotle sweet potato casserole many years ago and I look forward to making it every year. I still have requests to make it again the following year.
I'm gonna be honest... Marshmallow on steak or on mash potato is weird to me. It is too sweet, true, and the texture of marshmallow is polarizing to me. I rather have it separately or in hot chocolate.
6
Can I get a link for the carmelized onion/sweet potatoe casserole? I can't find it online. Thank you @@georgekonii4739
Hey Sam… Canadian to Canadian… maybe you could make the Canadian version of stuffing / dressing that uses torn up white bread, no sausage and summer savory plus sage… and the other stuff you used. Variation on a theme.
there got to be better parts for gravy than the neck and gizzard ..them roasted is the whole reason for turkey dinner for me,but we never have done spatchcock turkey before we stuff the turkey whole .i like the summer savory /sage /dried bread chopped up stuffing the best .i do like the spatchcock idea though for a non traditional supper
Sage the seasoning of the season. Thanksgiving would not be thanksgiving without the aroma of baking Sage.
Do a video on different devilled eggs!
Parsley,Sage, Rosemary and thyme. Great song,also a great gift from our generation. I put them all in a basket and bring for a gift or an invite.
The stuffing game changer for me was to use your exact recipe, but add some poultry seasoning and a chopped fennel bulb. Amazing.
Pretty cool Canooks are celebrating Thanksgiving now
I miss my grandma's oyster dressing, mom made after my grandmother passed, it was great but missed something, grandma cooking was the best.
She was a cook for the Watson family when Tom was a baby.
Green bean casserole and the sweet potatoes are an absolute essential.
Sam you got to try stuffing, MP, gravy and white rice...leftover's...so GOOD!
You should try baking potatoes whole and making mashed from those, gets so much more of the potato flavour that otherwise goes away with the water you boil them in.
🤔 very interesting.
We made the potatoes, gravy and the spicy italian stuffing. Omg! Excellent recipe. The gravy using the backbone and neck was absolutely delicious. We loved the stuffing. At first we were conserned about the italian sausage, but it was deliteful! Wow. Tip: make the stuffing the day before. Its better the second day! The turkey was fantastic.
It may not be my stupid green bean casserole 🤣🤣 BUT mashed potatoes and stuffing is the next best! My dad makes a very similar stuffing, I’m gonna have to have him throw in that cornbread this year. Hope everyone has a great thanksgiving!
"scarborough fair" is a renaissance tune that simon and garfunkel reworked in the 1960's, during the folk music revival of that time ~
we do cornbread dressing ( no sausage), sweet potatoes ( not the casserole), mashed potatoes, broccoli rice and cheese casserole, cabbage and green beans and mac and cheese.
Using a potato ricer for mashed potatoes is a game changer! You definitely won't end up with wallpaper paste!
It's much smoother... Doing it the old fashion way with masher stick or a fork is not ideal for a better mash potato quality.
Been living in korea for about 2.5 years. Thank you for all the recipes! I've been using a lot of them out here!
By the way, would your online shop happen to have any memorabilia of when you told Kathy Lee to shut her pie hole? That was epic! Lol you're the man Sam!
They may have the ingredients there, but boy, you will have to pay more for them..
Love your videos have you ever thought of making a Capriotti's Bobbie. It is my all-time favorite it's like Thanksgiving everyday.
Thanksgiving is my very favorite meal! I’m excited to try your stuffing, I think my boys are going to love it!
Thanks!
I die for sausage stuffing and this looks amazing! Love yours videos 🤍
Me too! Sausage and stuffing is good!! I didn’t even like stuffing as a kid, but I tried sausage in stuffing and I was like oh my come to my belly!!
@@Mrs.Arado1980
If you have time. Akin to sausages. You can cut up short rips to grind into ground beef. Add in the other half of sausages. Then you have 1 pound of ground short ribs (or any high quality meat, mainly beef) + sausage for stuffing. Which means, more flavor.
100% need one of those potato ricers. tried some smoked mashed potatoes and that would help a lot!
Sam Thank You for showing my husband how to make gravy he made the best turkey gravy thanks to you we love watching you and your sons
I wish Sam was my Dad for Thanksgiving
Let’s not forget about the rock her and shock her hands in the background lol 😂 I love it!!
Green bean casserole and sweet potato's with marshmellows are amazing, but mashed potato's and cornbread stuffing is the best.
I like the hands on the table in the background !! Two in the pink, one in the sink!! Shaka 😂
We have been cooking only stuffing and tatters and gravy every Thanksgiving for years. You improved it for us. Thanks!
I used my wife's hand held electric mixer. Smooth as silk!
Sam, you should totally make a east coast Canadian icon dish!!! The donair, it's amazing. You'll love it!!!!
If you're using pan drippings for your gravy substitute the fat from the top of the drippings for the butter when you make your roux.
Try it. You will never go back! Great recipes! You guys rock!
Well, when it comes to dressing, I like mom’s old fashion, sage dressing
I only serve smoked turkey w/ homemade gravy, garlic mashed taters, and homemade sourdough dressing. My appetizers are Deviled eggs. For drinks, I make Apple pie moonshine in the crockpot. Cheers bro
Turkey, gravy, and mashed potatoes will always be my favorite food in the world. Could replace turkey with other regional birds. The potatoes and gravy though...mmmm
I also add carrots and mushrooms and use breakfast sausage. And water chestnuts give it a bit of a crunch. 😁
Rookie move with that separator Sam. Get the type with the spout on the bottom. So! Much! Better!
BTW, Great video. I think I’m adding sausage this year. Thank you!
I agree nothing beats that combo that's basically what's always on my plate during the holidays 😂
@samthecookingguy Sam there is a huge shortcut you can do for making mashed potatoes that is less labor intensive:
Cut the potato into chunks without even peeling it, and pressure-steam it in the instant pot with just a little bit of water for 12 minutes, then put it through the ricer. The skins won't go through the ricer, especially if you put the chunks in skin-side up.
This works fast, doesn't give you water-logged potatoes, and saves the labor of peeling all those potatoes.
Hey smart
You can bake the potatoes for a bit until the skin peals off with ease.
Halving potatoes (w/skins on), then baking works just as well, skins peel right off. (Personally, I like mashed with skins in) No water logged potatoes (for those folks with no instapot/pressure cooker).
@@Kitkatrey true, but baking takes longer than the instant pot, and for Thanksgiving the oven is often occupied by the turkey.
@@Berkana For sure! In my case, I bake turkey the day before; on meal day it’s in a separate roaster, undisturbed by the oven being used for everything else.
The Holy Trinity of Thanksgiving sides!
I just LOVE this channel!! So great, informative and fun. Can you let me know what that awesome cutting board is that you use? I didn't see it on your website. Thanks so much!
Made your stuffing---thank you for this!
Not knowing Scarborough Fair is a sackable offence. Max. should make dinner for you twice a week for the next month.
Sweet potato s’more sounds pretty damn good
I always cook my turkey the day b4. Then next day d-bone turkey and make my stock with the whole carcass. Then make the gravy, and have stock left over for turkey soup. I hope I can find the cornbread pieces, I'd like to try that for Xmas, seeing that we already had our Thanksgiving.
wooden hand on the left is making a shocker symbol. nice easter egg haha
I want his outdoor kitchen
Y’all NEED to make a video as early as the promos in this the morning or night it’s just sooooo calming
Tip, I normally get a whole chicken say a month prior and use the extra parts of that to make a stock and store for the holidays. Will then take the extra from the turkey and make a stock for the next holiday. I also use that stock for the stuffing.
If holiday ham I will add ham hocks to whatever stock I’ll be using for that holiday ham.
Literally ordered my potato ricer and hour before this dropped!
While I appreciate the effort , I feel very strong about this. Not sure I can get behind the cornbread stuffing and hot Italian sausage. But my wife makes a very similar stuffing that is absolutely phenomenal. It uses Sage flavored stovetop stuffing and Jimmy Dean tube sausage. Add in celery, butter and some other things and it’s mind blowing good!!!
I have made this stuffing before. I thought I picked up something like breakfast sausage. I got hot Italian sausage by accidental. I was worried it would be hot for people at our dinner. It actually worked well.
Love you, love your channel, love your recipes. Disagree about your feelings of green bean casserole( try it with cheese). Love everything else!
My favorite thanksgiving meal is the stuffing
I agree, no yams or green bean casserole. All you need is these 3 sides.
We do yams but not from a can. They’re delicious and a holiday must. Plus out here in New Mexico we don’t use gravy we use Red Chile on our mash potatoes but I think I might make gravy this year cause of this video.
Or you could add red chile _to_ Sam's gravy recipe and use mild Italian sausage... sounds like a better way to have the heat level under the control of the cook.
Do the gravy for Thanksgiving and Red Chile for Christmas. Makes them both extra special.
Queensryche sang Scarbourgh fair too! It's their bonus track on their remastered empire album!
One different way to do the potatoes, bake them instead of boiling them and put rosemary on the baking sheet which the potatoes.
Then rice them, add butter, whole milk and mix into a warm pot on the stovetop.
They come out amazing this way.
My family's tradition is to peel chestnuts and then make the chestnut dressing per Elenor Roosevelt's recipe. It's so good it's crazy.
I just wanna say ONE thing.. Simon & Garfunkel are incredible! lol
My wife does a similar stuffing but adds spinach
One of those electric hand mixers. The things with the two whisk like attachments spins real fast . Whios them potatoes in no time 👍🏻
That's what I use. Works great!
I totally agree about the three main parts to the Thanksgiving dinner. However, I would add Green Peas (butter, salt and pepper) and some kind of roll (crusty sourdough is nice but fluffy dinner rolls are good too.)
Green bean casserole is the best! The trick is you add soy sauce instead of salt.
Green bean casserole is the star bro
I love green bean casserole
All looks delish...thanks for sharing....
That shocker in the STGG pre-vid ad though! 😳
What a great episode! thank you and Happy Thanksgiving!
12:04 leave the lid off, it reduces faster
The 3 amigos!!! 🫶🏼🌹💃🙈
Thanks Sam and team!
Throw some golden raisins and crushed pecans in the stuffing and then you have game!
Dried Cranberries (Craisins) are another awesome add.
@@buckwhitetail1876 I think I would go with the craisins / cranberries over the raisins.😊
Homemade cornbread stuffing rules.
I'm making my own cornbread this weekend for the occasion.
Sam, when will this recipe be up so we can print it out?
ricer is dubmest thing ever. they make potate mashers for a reason
Sam. I have been trying to find a cornbread stuffing to make. My aunt use to make it.
The hands on the counter! LOL
Secondly…….These recipes are already making my mouth water!! Yummy
Sweet potato casserole with walnut topping 👌
Don't you dare talk about the green bean casserole 😂 thats my favorite part!
Came for the holiday sides, got greeted by an unexpected Shocker in the background.
I'm considering stuffing fluffer as a new vocation...
Seriously Max, parsley, sage, rosemary and thyme, you need to get in the sixties music, at least we could understand all the words. ❤ Oh, btw, looooved the colour of the sky at the start of this video ❤❤
I love me some Simon and Garfunckle in my stuff!
Wow, all three look amazing. I will definitely implement the potatoes and gravy next week. Thank you
The hand doing The Shocker in the background 😂
All do respect, the true trifecta of sides is Mashed Potatoes, Stuffing, and Mac and Cheese. Then gravy.
GOOD creamy Mac and cheese is awesome! 🤤 But I like "never" seem to get that at thanksgiving. 🤔
I like the “boys cam”. Lol