How to Make Stuffing
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- เผยแพร่เมื่อ 26 พ.ย. 2024
- This is the best homemade traditional Stuffing recipe you’ll ever make. This classic recipe is so easy to throw together and is so flavorful, thanks to the aromatics and fresh herbs. This will become your new go-to recipe that everyone will love. It’s golden and crunchy on the outside and moist on the inside. It’s so rich and savory! Filled with fresh herbs, this stuffing is beyond flavorful and goes with everything
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John!!! John!!! John!!! I made this stuffing for Thanksgiving dinner and WOW!!! It is absolutely DELICIOUS!!! Plus I added ground sausage to it and talk about YUM!!!!! Thanks so very much!!! Everyone loves it!!! Your the best!!!
I’m an American living in France and will be hosting Thanksgiving. Not a big group-I’m on immunotherapy and don’t have the energy for a big group. 3 friends from Norway are coming and it’s their first Thanksgiving. I am allergic to celery so I use fennel instead. Once it’s cooked in butter, it’s a great addition.
Fennel? Interesting idea, I might try that, I love fennel.
Great idea for a swap!
I’m Italian American and I love fennel. We make pasta with and at thanksgiving we would add it to the antipasto, like celery. My Mom would have a plate of olive oil seasoned with Italian herbs, for dipping fennel. Yummy stuff!
@@lindaevans6461 it gives a different flavor once it’s sautéed with the onions in butter. My chef friend recommended it!
I'm an American in France too. New Yorker in Toulouse
My grandma (my dad's mom) always made homemade stuffing but I never learned how to make it. Thank you John for teaching me the homemade way
I have to believe anything John makes will be amazing.
Happy thanks giving to everyone we have so much to be thankful for i remember years back just cooking 2
Chickens and stove top stuffing it was the best thanks giving we ever had
❤love your recipe, and I bought your book made me a good cook🎉
Whenever I buy a roasted chicken from the store, I drain off the juices in the bottom of the container and store in the freezer. By Thanksgiving, I have a nice amount of roasted chicken drippings to use in my stuffing and gravy. The oven roasted drippings make the stuffing taste like it was cooked in the bird.
Just made this for Christmas eve turkey dinner. It was delicious. Can't ever have turkey without this stuffing again. Thanks for sharing.
I've been making my mother's recipe for dressing/stuffing for 50 years. My children look forward to it each year. It's very simple but delicious.
So? Related to this video because
Please if you would be so kind to share it, I would love to have it as I am in search of a good stuffing recipe
@@Ice.muffin With character like yours I don’t have to look at a huge steaming pile of feces to be disgusted
Thank you for this great recipe!
I noticed that your eyes were reddened after cutting the onion. So here‘s a trick how to avoid burning eyes and tears: just wet a kitchen towel or paper towel and put it in front or beside the cutting board while cutting onions. It works for me! 👍🏻
I think this is a must to make. I usually buy packet mix stuffing and add sausage meat and cranberry to it, but you have shown me the perfect way to make my own, so I thank you .
My mom always put bacon in the stuffing. Great flavor! They I use dried cranberries, soaked in brandy to plump. Add those in for that tart and sweet touch. I add mushrooms too. Then I bake the stuffing in muffin trays. I use large size. Great crusty outside. Tender and luscious inside. Yummy!
We love your channel because every recipe we’ve tried is a winner ❤
Yes, I like the tomato soup recipe
In PackagedFoodGourmet we trust, they test a lot of recipes
Totally agree! 🎉 Always a 10
Agree. His carrot cake recipe is the best. I am making it for Thanksgiving and Christmas😋
This is a truly wonderful recipe. I have a recipe that has been in our family for more than 50 years. Your recipe is just like my Great grandmother's recipe. Ty for keeping it old school but still so tasty
Thanks for this wonderful recipe, I love alternatives. I grew up with literally stuffing a bird. My dad was amazing cook and made amazing “dressing” as we called it. I didn’t know anyone who didn’t stuff their turkeys or chickens. I’m from Canada and I’ve seen so many different versions and ALL have been delicious. So wherever you’re from learning something new or different is worthwhile. Wherever you’re from, DON’T IGNORE this version. 🇨🇦🇨🇦🍁🍁🦃🦃🍽️🍽️
My mom made dressing also. She added water chestnuts and slivered almonds. That stuff was the bomb!! So good
We'd freeze some and bake some whenever we liked by adding broth
My mom sometimes used roasted chestnut. Not water chestnuts. Just adds a slight taste of nutty sweetness.
Christmas 🎄🎁 is coming 😁🎉 so I decided to make stuffing 😄
Thank you 😊 for the recipe 🐱😁
Another great thing to add to this would be carrots. Adding a mirepoix to this when the onions and celery were added adds a wonderful touch to the stuffing and gives it color and a sweet note!
This Southern girl makes her stuffing like my family has always done. Tuesday I bake up a couple of skillets of cornbread (NO sugar!!!) and a couple of pans of biscuits. Turn them frequently to dry them out. On Thanksgiving I crumble the cornbread, rough chop the biscuits and add the other delicious ingredients that you use. I make enough to stuff the turkey and bake a generous pan of dressing. Yum!!!
Best easy mod to make this better, mix your breads. I usually opt for one that has whole wheat along with a white bread. The variation in texture is really nice and easy to do.
My Mexican grandmother does stuffing in the turkey but instead of bread she does picadillo with capers and almonds and olives 😋
Oof now that's the way to go. I honestly have never liked stuffing but picadillo I love 🤤
@@taylornation320I can’t imagine thanksgiving without it now
I like that you added background music! It gives a cozy bistro vibe
I use my grandmother's stuffing/dressing recipe but I add one herb she never did and it ups the flavor very well that herb is terragon.i add equal to the sage, a1:1 ratio.ill add approx 2tbspsage to 1 tsp of thyme, 1/4 tsp of savory margerum and rosemary.i also use a mirepoix of celery , onion an a nice diced sweet apple sauteed in butter seasoned with salt and pepper. I used terragon to make a hunter sauce and fell in love with it. I find the better the quality of bread is a must.id say a brioche but an artisan bread is so much better. Oh im one of those that will dry out any breads used the year round for bread crumbs even left over garlic bread . That make a fine seasoned bread crumb for so much , even to top Mac n cheese.
Ok. My family makes a cornbread dressing and they do use some sandwich bread. A little mushy is good because of the way we reheat it. The next day we add a little butter to a skillet and fry it. OMG! The little crisp edges are the best! But your stuffing looks great as well😁.
That is the best looking stuffing I've ever seen. Last year I made a beautiful stuffing, and my daughter in law said "there were too many leafy things in there" She's getting stove top this year. LOL
And getting banished to the kids table lol!
Haha, we do tease her that she eats like a 5 year old.
😂👍
Stuffing is also huge here in Australia. I like the way it flavours the bird when it is cooked inside, though a casserole dish does mean lots more leftovers! Thank you for the video!
In the US, it’s stuffing when cooked inside the bird, and you only loosely stuff the cavity, so there’s not much quantity. If you bake it in a pan, we call that dressing. But whatever it’s called, it’s as much a star of the table as the bird. But folks also use the words interchangeably and everybody knows what they’ve talking about.
I've been advised that cooking stuffing inside the tuturkey is not advisable any more! Make the dressing (in an oven safe glass pan) and use turkey seasonings!
@@bogus_not_me If done in the turkey you just make sure it’s loosely packed in the cavity and it reaches a certain recommended temperature and then remove all of it -don’t store it in the bird. I just make dressing in a pan.
I am a professional chef and when I make dressing at work, it’s made like you do it in a roasting pan, but when I make it at home, I stuff it in the bird because it just tastes better all the juices dripping over it while it cooks. I cook my home birds in a roasting bag which self bastes , and it also gets the temperature high enough to ensure the stuffing is cooked all the way through. Just on a sidenote, if it’s not put into the bird, it’s called dressing if it gets shoved into the bird to cook, it’s then stuffing because it was stuffed into the bird.
Amazing flavors, This is one of my favorites dishes when my mom use to make, was the best dish on Thanksgiving table, one thing she added was a chopped green pepper and the turkey Broth. It is a must have anytime not just for thanksgiving. I could just eat this and skip the turkey. 🥰
Thank you, John, for this fantastic recipe! It was the star of our Thanksgiving dinner, right next to the turkey I prepared using your recommendations. So very grateful for Preppy Kitchen and the incredible yet accessible recipes you share. All the best to you and your family. ❤️
I love stuffing, also cornbread stuffing. So delicious. I love to mix the breads, use sage sausage and pecans. So good.
Great recipe, thanks John. You are right, celery is great and very versatile.
My mother taught me how to cook a Thanksgiving dinner back when I was 21. She had surgery that week and couldn't do much so she had to tell me how to do everything. She always used Pepperidge Farm Herbed Season stuffing and after it was prepped would stuff the turkey right before putting it in the oven. 32 years later, I still stuff my turkey with my homemade bread and herb stuffing right before it goes in the oven. I've never gotten anyone sick and I think the turkey juices is what makes the stuffing delicious! And no eggs! I've tried making it in the pan and it isn't the same. Maybe I'll try this and see how it goes. Happ And I use the celery leaves as they add extra flavor that is delicious! Happy Thanksgiving to all!
John, I love all of your recipes and videos. You are my favorite Chef!
The celery leaves are also very flavorful. Growing up my family always used sausage in the dressing, but I am a vegetarian so when I got older and took over making the dressing, I eliminated the sausage and added fennel seeds as an alternative so I could eat the dressing too. Nobody missed the sausage.
Nobody missed the sausages ? You're certain ? Keep a doubt.
Fennel is what gives sausage its distinct flavor, so by adding the seeds to the dressing the sausage flavor was still there.
that looks so good. my nana makes her own stuffing. and stuffing in the turkey while it cooks is how she makes. soaking up all the delicious juices makes it taste even better😋🤤❤
Sage, savoury, poultry seasoning, a bit of ginger and a splash of cream are the secrets to my stuffing. I use fresh bread and prefer the casserole method.
This channel seems to make cooking possible for everyone at all levels
Thanks! Subscribed
John, since there isn't anything in this recipe that requires something leftover over from Tday (Turkey day), why not make this again as a Tday leftover casserole... just add several cups of shredded turkey meat, bake and enjoy with a delicious protein! 💖🌞🌵😷
This is a great idea. Thank you!
We do this every year. Leftovers stuffing/dressing casserole is the best!
@@roxpr2000 , when he said he could make a whole meal out of this recipe... I thought, why not add a protein and throw in a veg (maybe broccoli or green beans) and make it a whole meal! 💖🌞🌵😷
I'm the cook for Thanksgiving this year, so I'm giving it a try. Looks delicious!
Hey John. Just put my stuffing in the oven. First time making stuffing from scratch. Watched a few videos, yours seemed the best. I'll keep you posted. Thanks!
It is such a joy to watch your culinary show; it is one of my favorite. Thank you for offering something uplifting and well-presented in our challenged world!
Happy New Year to you and your family 😇
I got a recipe from Bon Appétit with green apples, Italian sausage, dried cranberries, and leeks instead of onions. It's delicious too.
Mmmm! I love apple sausage! 💖🌞🌵😷
This recipes with eggs sounds good, and all the spices. Thanks for this. Stuffing is always the best part of the meal.
Best Gravy👇🏼
Buy a rotisserie chicken sometime before Thanksgiving, eat the chicken boil everything but the meat and Walla you have the best base for the best gravy✅
I add fresh black pepper to it. I might add some cream of chicken, or chicken broth, 🥕 carrots, seasoning as you like
Make your way
it’s the BEST GRAVY base.
❤❤❤❤❤
i was just watching your turkey recipe from last year when this popped up, perfect! youre my go-to channel for any recipe i want to try, and i can't help and point out that the gravy recipe you mentioned in the turkey video has yet to come to fruition!! i would love to see your version of a gravy, since i KNOW i can try it for the first time relying on your recipe and it will come out fantastic
Many thanks for the site and your recipes. I don't like garlic and always leave it out. And it still tastes so fantastic!🥰
Thank you John, thanks to you, I got RAVE reviews on both turkey (moist and flavorful) and this stuffing (beyond good) this year. My gravy, I needed your tips on that. So if ever you do an easy gravy how to, I'll be in the front row. Happy Holidays.
In our family since my great grandmother we do not use dried bread, we use fresh “squishy “ white bread. It is torn, s&p, onions and celery. It is then rubbed to distribute and poultry seasoning and sage are added to “smell”. You want to be able to smell all the spices including the salt and pepper. Again you “rub” until the “correct” smell is achieved . Then a dry red wine is added just to moisten, with areas not wet. Stuff the bird. Make extra for the oven sautéing the onion and celery and follow the rest of the ingredients. Bake 350-45”. Mix the 2 stuffings together. Every single person raves about it because it is completely different.
Thank you for this recipe! I made it for thanksgiving and everyone loved it. 🦃❤
My life without you would be sooooo boring! I love you!!!!
Kim @ The Wads mentioned your channel and I'm so glad I listened. You are amazing!! Can't wait to check out your other videos. Thanks so much!!
Will be making this because most of the store bought stuffing has bioengineered crap in it.
Just made it, it's absolutely delicious, will be only making it this way from now on! ❤
Looks delicious. Looking forward to trying this recipe for my family.
Thank you! No Stove Top for me this year. I'm so excited to try this.
Very nice recipie John! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
Drool worthy! I always make the stuffing for our Thanksgiving gatherings. I use sourdough bread and plenty of garlic and celery as well. Soooo delicious. Can't wait to have it now❤
I love that mixing bowl!! I want one!❤
I make cornbread dressing. Guess dressing and stuffing are regional. I like to add sage sausage to mines. Love the idea of using leaks. Will try that. Thanks John ❤
Yummy 😋 looks delicious and delicious 😆 Thanks John for sharing your videos with us ❤❤
I'm going to try and make this !!! Thank you so much ❤
Adding parsley, sage, rosemary, and thyme?
Now you gotta sing "Scarborough Fair" LOL!
I'm going to have to up my game with this one. Looks absolutely delicious. Thank you, John!
OMG, my stuffing has always been substandard, you have such a great episode, thank you! Gonna give this a try...
Quick question. To make this ahead should I prepare it, pour it in baking dish and refrigerate until time ti bake? Or should I bake it then when it's time for dinner reheat it?
Are those bowls your signature bowls? So very lovely!! Yummy stuffing!
Hey JK, smells delicious!! BTW, this is dressing, stuffing goes inside the turkey. Just learned this myself, LOL
Gram used eggs too. She used to boil all the parts that come inside the turkey and use that broth in the stuffing. We liked a moister stuffing. I've never had any as good as hers, I should have paid more attention. She always baked hers in the turkey. The good old days.
Hi John! Which cameras do you use to film your videos?
The BEST John you are a Star nd a professional God bless with your family always many many thanks
I don't have fresh from the garden Sage, Parsley, Thyme, Rosemary. Do I use 1 TBLS or 1-1/2 TSP of each? Also, a whole onion or half? I'm using 1 box (1lb) of Organic Stuffing Mix, French Bread. Hope you receive this message. Love your channel, Thank You
Oh my gosh, this smells sooooo good cooking in the oven. I couldn't find my pepper, so used a dash of cayenne instead, hope it's still good enough.
Have you tried cooking celery and carrots with chicken stock? Put it in a casserole dish and cook until soft.
I don't usually go for stuffing but yours looks really tasty!
I really enjoy your video..I think you're gonna love the Persian foods.. they mostly made from veggies and greens and rice.. If you like celery, you should try celery stew. 🥰
Dear John this recipe looks amazing never heard of this before but it looks delicious must try many thanks best wishes to you your boys and Brian ❤️😊
My pan of this stuffing is in the oven right now. It smells divine in my house!
oh my God it looks delicious!!! Thanks for Sharing ❤
I just found your channel and now it's time to binge, thank you!
Very similar to what I make, but, in our family, stuffing has to have mushrooms. I make ours vegan, with alternatives to butter and no eggs. I use less broth (vegetable) with no eggs for thickening. It still comes out delicious.
It's look like so delicious
It makes me feel hungry very much
I can never decide whether I prefer this kind or cornbread dressing. Love it for Thanksgiving.
"This could be my whole meal."
Yes! I really could just eat a tasty stuffing and nothing else.
I am totally with you!!
Omg stuffing is my favourite and thanks for sharing your video with me love your friend sam❤i enjoyed all your videos so much please do more videos of the boys please and thank you so much 💓
That could definitely be my whole meal too! Looks amazing!
Can I just tell you I made this recipe for Thanksgiving. I DID NOT LIKE IT THE FIRST NIGHT. But lemme tell you night two was amazing. Night 5 (yes I eat Thanksgiving leftovers as long as I can don't judge me) I'm eating the last few crumbs trying to figure out what excuse I have to make it again. Like next week. Thank you for such an amazing recipe!!!!
Your stuffing looks absolutely delicious 😋I’m definitely making this next week!
Going to make it for sure. Sir can you please do a video about herbs. I am from Sri Lanka.
Thanks for sharing your recipe love it❤
Oh how I love homemade stuffing! Will try this!
I love the idea of using baguette! Yum!
THis looks delicious. I will be making this soon.
Do you think this would work making the day before, placing in the fridge, and baking on Thanksgiving?
Absolutely. Or make it even 2 days ahead.
Thank you happy thanksgiving I do not celebrate it I’ m from Mexico but I love your recipes, and your kitchen, and I will try to cook your bread reci
Looks good! I’m going to try this with cornbread.
Lovely! Can you make ahead (a month or two) and freeze? If so, How would one thaw and reheat?
Can’t wait to try this! Thanks so much!
I'm using this recipe for Thanksgiving, wonderful thank you.
I would definitely add sausage... 🤤
I'm not a stuffing person but this does look good.
Thank you for sharing, looking delicious
Bread puddings also came from England - especially having it with celebratory meals. When Victoria married Albert - he brought his Christmas traditions to Great Britain. For instance - the idea of hanging ornaments, candles, etc. on a tree. Except their trees were out doors, so treats for the birds could be included in the decorations. But the Christmas and Thanksgiving WE have in North America - was fashioned after the British and French celebrations.
The 1st Thanksgiving Thanksgiving by Europeans in North America was held by Sir Martin Frobisher and his crew in Canada - in the Eastern Arctic in 1578. They ate a meal of salt beef, biscuits and mushy peas to celebrate and give thanks for their safe arrival in what is now Nunavut. After that - we've celebrated our Thanksgiving the first Monday following the harvest moon - the 2nd Monday in October (what is now Indigenous People's Day in the US - replacing Columbus Day). 1st Nations/Aboriginal Day in Canada is celebrated on 21 June - the Summer Solstice - a day of great spiritual power for our 1st Peoples, and the beginning of Powwow season.
In Canada, Thanksgiving was historically celebrated to give thanks for a "good harvest" - which is why it is celebrated following the harvest moon. It is SUCH a big deal, here - that it is a Stat (Bank) Holiday. This means stores and Banks and Schools are closed (but people are still paid for the day's work) - and only "essential services" (Fire Dept, Police, Hospitals) are operating. Traditional meats are Turkey, Ham or Prime Rib . . . and the veggies are Autumn veggies - carrots, Brussels sprouts, orange sweet potatoes (yams), rutabagas, etc. It's uncommon to see a green bean (Spring veggie) casserole, north of the 49th in the Winter time. There is dressing (outside the bird) or stuffing (inside the bird) - often with Kent sausage cooked in - mashed potatoes, cranberry sauce, giblet gravy. Desserts are usually Trifle (I make a drunken Trifle every year), Plum Pudding with rum sauce (I make several of these at the beginning of September - and use my late mother-in-law's pudding bowls she brought from Harom [Yorkshire], Great Britain as a war bride) - and Deep Dish Apple - or Pumpkin - Pie. Thanksgiving is a pretty big deal, north of the 49th.
Dried cranberries give a nice festive flavor to stuffing
I think I will make this stuffing and a good salad, thx!