I make it with cornbread sometimes, but every time, I add about half a pound of cooked pork sausage, broken up into tiny bits, which gives it some protein (along with the egg). I sometimes make it even when I'm not having turkey, or even when it's not freezing outside. No matter the season outside, it's yummy…
When i was a kid i used to love watching your videos. I never actually made any of the food but just thinking about eating it and learning how to do it myself when I got older excited me. You influenced me to learn how to make good meals for my family. Thank you Chef John I'm very happy to see you are still making videos.
I just made this. Added some breakfast sausage tho. I've been a bartender for 20 years. I'm used to makeshift holiday meals. This took me back to childhood. God bless Chef John
As for the eggs: leftover bread stuffing makes an excellent base for croquettes. Just add some beaten egg, measure a 1/4 cup portion onto a hot griddle (non stick or lightly greased with butter, oil, or the schmaltz you skimmed off the homemade turkey stock), press into a thick pancake, and fry on both sides until crispy and heated through. SOOOOO good.
Never mind stuffing before, or green bean casserole from scratch either but I’ve been watching your video for the gbc and this one for the stuffing. I’m also making your creamed corn with bacon and jalapeno’s too!!!! My mother in law is coming and I’m the designated cook. You have made me have so much peace of mind about this! You are such an excellent teacher and a wonderful singer to boot. Thank you for your recipes!!!!!
My gran used to always make stuffing on the stove in a GIANT cast iron skillet. After she passed away that skillet was the one thing my older brother wanted of hers. Her thanksgiving meals were heavenly
I was JUST wondering how I was gonna manage to make Christmas dinner for the crew when I live in Japan and my oven is the size of a breadbox-- literally!! You're a lifesaver, Chef John!!
"I grabbed a fork and dug in, because this was literally the only food I have in my kitchen." Somehow, I've always pictured Chef John's kitchen to contain a massive cornucopia of foreign and domestic food. And loooooootttttts of beer.
Anytime I get to hear Chef John sing, it's all good. I had a rhyme set up for 'sing', but I don't think anyone outside my hometown would get it. All the very most love Susie and Wes.
I made this yesterday with one adjustment - I smashed up two cooked chicken livers and mixed with the stock (shh, don't tell my family!). Everyone said it was awesome. Thank you for this !
"And the people bowed and prayed" that we always have "old friends" like Chef John to "ease" our "mind" about cooking, leading us "homeward bound" "going home" for the holidays "counting the cars on the New Jersey turnpike" along the way, while the cooking "fighter" spirit in us "still remains".
I use so many of Johns recipes its ridiculous. The peach cobbler, buttermilk biscuits, Salisbury steak, the cafeteria goulash... im sure theres more. Also, im gonna try his pig in a pumkin soon. I use so many.
I might have to try his this year…I’ve been doing Alton Brown’s for years, and it typically makes people angry because no one eats theirs…they just reach for mine. Oops.
Hey Chef John, I made this recipe this eve. But I used fresh sage and onion but mostly followed your recipe. Had it as a main. Flavour was to die for. Thanks for sharing. Amazingly tasty recipe
You can always make fries with stuffing and gravy, where I live they call it "Newfie fries" (I'm not in newfoundland I'm not sure if that's a thing there)
Ever seen the movie Ratatouille? -'Anyone can cook'. I mean seriously, as long as it tastes okay and making sure you're safe, you're cooking. It's actually not that hard and experience will come faster than you'll know it. Don't stress it, it doesn't need to be perfect, you're not going for a Michelin star ;).
I love Chef John videos year-round, but his holiday specific videos are the best. I pretty much bring whatever is on his yearly Super Bowl dip video to every Super Bowl party I've ever been to at this point. I'm just waiting for someone to call me out on it.
"Unless you are making a scrambled egg stuffing, which does not sound good" Now WAIT A SECOND, that's basically the recipe for my grandma's breakfast casserole, which is kinda like a stuffing quiche
Glad to see I'm not the only one who makes stuffing just so I can eat stuffing. I might try to your extra steps next time, I just put the dry bread in my wet mixture and slap a lid on it, puddinglike.
Happy thanksgiving chef John. I just made your cranberry, tangerine, dried cherry sauce and it is so good. thanks for all of the great recipes over the years.
I've never been fond of homemade stuffing until we made this. WOW! Next time I'm going to keep some for breakfast with a side of scrambled eggs and some breakfast sausage... just a side note, one of the members of our Thanksgiving dinner is a vegan gone vegetarian. We had to get creative as we didn't have any vegetable stock on hand. And with it being the day of, no time to make another run to the store. I happened to remember that I had bought a few cans of Campbell's savory vegetable soup. So we strained the liquid off and it became our stock. As it was, we made a double batch. To capitalize on our time, since we were running behind schedule, we used our Blackstone griddle to fry the stuffing on. It worked like a champ and everyone loved it and couldn't stop eating it long after dinner was finished 😋
Very happy to hear you use the term "spatulate" correctly. Because as we all know, you "spatulate" with a spatula, but to "enspatulate" you must use an enspatulator. And enspatulators are really expensive.
Fun fact: you can chop up *most* leftovers of previous dishes, do this same technique, and call it a "breakfast hash" in the morning with a couple of fried eggs on top
The Simon & Garfunkel reference is not only fun, but also REALLY helps to remember how to make a stuffing 😁 Amazing to me that the other content creators haven't used that reference...
OMG. It appears I DO know the song, just looked at lyrics to double check (it is not original but a cover by Leave's Eyes). And thank you for good recipe! I wish you to never run out of cayenne!
Good cook Chef! I frequently make a quick pan of crustified stuffing when I get the munchies (and yes, the munchies come from a specific act one performs on a Friday night after a long week at work!). This dish is truly a love of mine! 🤣 Hopefully anyone that reads this can follow the bread crumbs. Thanks Chef - for all you do and the way you do it! Happy Thanksgiving to you and yours :)
Try it with sauteed onions, mushrooms, and an apple. I do my stuffing with Kashi or brown rice, but I modified it from a bread dressing recipe decades ago.
Chef John, I love listening to your recipes while I work and I've made a few that were delicious! I hope you never stop and I wish you more views this holiday season!
Oh my oven is free at last! I’m so using this method. Dressing with crustification is my favorite Thanksgiving food. With gravy, of course. Well. And.. the pies, of course. And that luscious turkey meat with gravy and cranberry and my moms cheese sauced veg and my yeast rolls and good butter and and oh my bourbon yams and hmm Relish tray? 😁 I’m semi fasting for the feasting. Been awaiting this meal for some reason this year more than ever. Thanks so much! And a very happy TDay to you and yours, Chef. Parsley, sage, Garfunkel and Simonnn. - another geezer here.
The way he was scoffing it down, I hope he made two. I had the "family" xmas dinner only once, years ago. I think 20 people, 2 tables. Made 2 dressings, mixed grains with mushrooms and the traditional bread with herbs. My lord, they fought over the freaking stale bread "stuffing", especially the "cool" teenagers.
Loved this. Added sausage and bacon, left out the eggs, swapped the herbs for cumin and turmeric, and used brown rice instead of bread cubes. It was so good. Thanks Uncle John. You are the best. 😏
I cracked up when you started singing Scarborough Fair, lol. That being said, I love Simon and Garfunkel and Scarborough Fair is a solid classic! It'll be in my head all day today, thanks! :-D
I always forget that Simon and Garfunkle changed the lyrics of Scarborough Fair until somebody starts singing it with "parsley" - always throws me for a loop, lol. We sing a lot of traditional ballads and seafaring songs around my friend group, lol.
My family literally has an almost religious zeal to introduce people to good stuffing. In the UK we are faced with pre-packaged, "just add water" Paxo stuffing. Something that is at best generously described as eating warmed up wall-paper paste. I will be giving this one a try very soon. Thanks. As a personal side note, throw some chopped up chorizo in the mix, and you have an epic stuffing.
The internet uncle pun really hit home for me. Chef John, you are an internet treasure! Happy Thanksgiving!
Here Here!
Chef, your dedication to the Simon & Garfunkel bit in this one is as admirable as it is hilarious. 10/10
I make it with cornbread sometimes, but every time, I add about half a pound of cooked pork sausage, broken up into tiny bits, which gives it some protein (along with the egg). I sometimes make it even when I'm not having turkey, or even when it's not freezing outside. No matter the season outside, it's yummy…
When i was a kid i used to love watching your videos. I never actually made any of the food but just thinking about eating it and learning how to do it myself when I got older excited me. You influenced me to learn how to make good meals for my family. Thank you Chef John I'm very happy to see you are still making videos.
Spatulate, spoonula, crustification. I'm so happy right now. Ooh and recipe looks very do-able. Thank you
I just made this. Added some breakfast sausage tho. I've been a bartender for 20 years. I'm used to makeshift holiday meals. This took me back to childhood. God bless Chef John
As for the eggs: leftover bread stuffing makes an excellent base for croquettes. Just add some beaten egg, measure a 1/4 cup portion onto a hot griddle (non stick or lightly greased with butter, oil, or the schmaltz you skimmed off the homemade turkey stock), press into a thick pancake, and fry on both sides until crispy and heated through. SOOOOO good.
I do the same thing with my waffle iron, amazing
YES!!! Love croquettes and I almost always make extra and freeze them before coating with breadcrumbs.🤠
This is wonderful! Thank you so much.
This will definitely be on my table. Happy thanksgiving. Greetings from Managua Nicaragua 🇳🇮
Chef John is, after all, the druncle of our Garfunkel.
This is legit the only stuffing recipe I've ever seen that matches up against the boxed equivelant. Gotta try this!
Never mind stuffing before, or green bean casserole from scratch either but I’ve been watching your video for the gbc and this one for the stuffing. I’m also making your creamed corn with bacon and jalapeno’s too!!!! My mother in law is coming and I’m the designated cook. You have made me have so much peace of mind about this! You are such an excellent teacher and a wonderful singer to boot. Thank you for your recipes!!!!!
This channel is such a source of joy in my life.
💯
My gran used to always make stuffing on the stove in a GIANT cast iron skillet. After she passed away that skillet was the one thing my older brother wanted of hers. Her thanksgiving meals were heavenly
Hope he volunteered to always make the stuffing. 😉
I think this stuffing will be a true love of mine. :)
They serve it at Scarborough Fair, I go every year just to eat it!
Thanks, Uncle John. I really like the way you spatulated the crustification!
just made this tonight and it's so delicious! Big hit with my family. Thank you, Chef - another outstanding dish!
I was JUST wondering how I was gonna manage to make Christmas dinner for the crew when I live in Japan and my oven is the size of a breadbox-- literally!! You're a lifesaver, Chef John!!
"I grabbed a fork and dug in, because this was literally the only food I have in my kitchen."
Somehow, I've always pictured Chef John's kitchen to contain a massive cornucopia of foreign and domestic food. And loooooootttttts of beer.
Knowing him, it would be Belgian white ale.
You had me at stuffing but the crunchification aspect solidified the deal. Yummy.
Anytime I get to hear Chef John sing, it's all good. I had a rhyme set up for 'sing', but I don't think anyone outside my hometown would get it. All the very most love Susie and Wes.
I made this yesterday with one adjustment - I smashed up two cooked chicken livers and mixed with the stock (shh, don't tell my family!). Everyone said it was awesome. Thank you for this !
"And the people bowed and prayed" that we always have "old friends" like Chef John to "ease" our "mind" about cooking, leading us "homeward bound" "going home" for the holidays "counting the cars on the New Jersey turnpike" along the way, while the cooking "fighter" spirit in us "still remains".
Like a Bridge over Troubled Water, Chef John will "ease our minds" about making dressing when the oven is full.
Very nicely done.
Who's selling the loose joints? (good job on this, dude.)
@@kinjunranger140 God I just heard the Live from Central park Album in my head.
@@gleichg I played it after CJ's video. It's one my phone. haha
Your green bean casserole is the only one I make and I share it with everyone.
I use so many of Johns recipes its ridiculous. The peach cobbler, buttermilk biscuits, Salisbury steak, the cafeteria goulash... im sure theres more. Also, im gonna try his pig in a pumkin soon. I use so many.
I might have to try his this year…I’ve been doing Alton Brown’s for years, and it typically makes people angry because no one eats theirs…they just reach for mine. Oops.
@@ericchapman8956 my fav is the coffee cake.... you have to try it...
Oven was full today. Used some leftover sourdough and rye bread. Two thumbs up. You saved the day once again!
This is the best dressing I've seen on YOU-TUBE ! Not mushy ; actually, crispy and dark. Looks fantastic.
Tried your stuffing. Everyone loved it. If you wanna add garlic as well I highly recommend it
Hey Chef John, I made this recipe this eve. But I used fresh sage and onion but mostly followed your recipe. Had it as a main. Flavour was to die for. Thanks for sharing. Amazingly tasty recipe
I guess that I'll have to try this at Christmas, since Thanksgiving was a while ago here in Canada.
Or for any old night.
You can always make fries with stuffing and gravy, where I live they call it "Newfie fries" (I'm not in newfoundland I'm not sure if that's a thing there)
@@bookshelfhoney I'm a big fan of poutine, but I might give that a try.
@@bookshelfhoney it's called fries dressing and gravy!
I sure wish I had known this recipe for the last 50 years. I will never make it in the oven again! Thanks, Chef John. You are a darling man.
I just LOVE to listen to you, Mr. Food Wishes. I hope you take that as the complement it's meant to be.
Chef John teaches for those that can actually cook, and then there’s people like me. Thanks for this one Chef.
Don't sell yourself short. You have a good instructor. Technique is more important than a recipe.
Ever seen the movie Ratatouille?
-'Anyone can cook'.
I mean seriously, as long as it tastes okay and making sure you're safe, you're cooking. It's actually not that hard and experience will come faster than you'll know it. Don't stress it, it doesn't need to be perfect, you're not going for a Michelin star ;).
Going to give it a shot this week. Thanks!
Made this last year for Christmas and it was gone within an hour! Making it again today for thanksgiving :) thank you chef!
He make makes all the recipes look so simple and easy. A few times ive just got up there and then and made the one i was watching.
Thanks Chef John, now I have Scarborough Fair stuck in my head 😂
Stove Top stuffing is the best to have during thanksgiving. Thanks for the tutorial!
I love Chef John videos year-round, but his holiday specific videos are the best. I pretty much bring whatever is on his yearly Super Bowl dip video to every Super Bowl party I've ever been to at this point. I'm just waiting for someone to call me out on it.
I love all of the Simon and Garfunkel references! 😆
"Unless you are making a scrambled egg stuffing, which does not sound good" Now WAIT A SECOND, that's basically the recipe for my grandma's breakfast casserole, which is kinda like a stuffing quiche
Kind of what I was thinking. I'd have no problems with that stuffing being blendded with eggs and sausage or bacon...heck both.
That sounds yummy actually.
Glad to see I'm not the only one who makes stuffing just so I can eat stuffing. I might try to your extra steps next time, I just put the dry bread in my wet mixture and slap a lid on it, puddinglike.
Stuffing is one of my favorite food groups. Thank You
Happy thanksgiving chef John. I just made your cranberry, tangerine, dried cherry sauce and it is so good. thanks for all of the great recipes over the years.
Is anyone else unreasonably happy that chef John said he is our internet uncle?
I've never been fond of homemade stuffing until we made this. WOW! Next time I'm going to keep some for breakfast with a side of scrambled eggs and some breakfast sausage... just a side note, one of the members of our Thanksgiving dinner is a vegan gone vegetarian. We had to get creative as we didn't have any vegetable stock on hand. And with it being the day of, no time to make another run to the store. I happened to remember that I had bought a few cans of Campbell's savory vegetable soup. So we strained the liquid off and it became our stock. As it was, we made a double batch. To capitalize on our time, since we were running behind schedule, we used our Blackstone griddle to fry the stuffing on. It worked like a champ and everyone loved it and couldn't stop eating it long after dinner was finished 😋
Was put off the moment I saw "Stove Top", but because it was Chef John, I hung around. And am glad that I did!
Very happy to hear you use the term "spatulate" correctly. Because as we all know, you "spatulate" with a spatula, but to "enspatulate" you must use an enspatulator. And enspatulators are really expensive.
Oh my I hate watching recipe videos but YOU sir are a real treat!! Thank you for an entertaining rendition of how to cook stove top stuffing!
Nothing beats Stove Top Stuffing, the Kraft store bought one
Thank you chef John. I made this yesterday for t.g. And it turned out beautifully!
Fun fact: you can chop up *most* leftovers of previous dishes, do this same technique, and call it a "breakfast hash" in the morning with a couple of fried eggs on top
Great idea. When I’m overwhelmed with vegetables in the bin, I make fried rice. Bet it would work for some of the leftovers, too.
We’ve been calling you Uncle Chef John for awhile now and this made us all smile! 😍
I always use green apple in my stuffing. Sausage and fennel also adds amazing flavor
That’s what I add too 😁
Man, this looks sooo good..!! I have to say though, I need to add maple breakfast sausage and roasted chestnuts to my stuffing..!! It's AMAZING..!!
The crunchier the better!
The Simon & Garfunkel reference is not only fun, but also REALLY helps to remember how to make a stuffing 😁
Amazing to me that the other content creators haven't used that reference...
WOW- LIFE CHANGING!!!!!!! HAPPY THANKSGIVING CHEF JOHN AND ALL
My mom always used celery seed in stuffing and potato salad. It tastes so much better than the celery.
OMG. It appears I DO know the song, just looked at lyrics to double check (it is not original but a cover by Leave's Eyes). And thank you for good recipe! I wish you to never run out of cayenne!
I'm back once again this year to pay homage. This is my go-to stuffing recipe.
Good cook Chef! I frequently make a quick pan of crustified stuffing when I get the munchies (and yes, the munchies come from a specific act one performs on a Friday night after a long week at work!). This dish is truly a love of mine! 🤣 Hopefully anyone that reads this can follow the bread crumbs. Thanks Chef - for all you do and the way you do it! Happy Thanksgiving to you and yours :)
Try it with sauteed onions, mushrooms, and an apple. I do my stuffing with Kashi or brown rice, but I modified it from a bread dressing recipe decades ago.
Chef John reads minds! I just made this tonight.
Thank you for uploading, without trying to be oprah, trying to sell us cookware etc like others!
My Mom uses Bell's Brand for the Thanksgiving stuffing. She puts some in the bird and makes some on the stove.
Chef John, I love listening to your recipes while I work and I've made a few that were delicious! I hope you never stop and I wish you more views this holiday season!
Thank you for this. I wanted to make a whole wheat or multi-grain stuffing and this should work nicely.
Chef you have finally ended a major logistical oven snafu for me ….. after all these years - who knew??? Thank you 🙏
I'm going to try this as you made it and then I think I'll make one with apples, dried cranberries and some walnuts.
Oh my oven is free at last! I’m so using this method. Dressing with crustification is my favorite Thanksgiving food. With gravy, of course. Well. And.. the pies, of course. And that luscious turkey meat with gravy and cranberry and my moms cheese sauced veg and my yeast rolls and good butter and and oh my bourbon yams and hmm
Relish tray? 😁 I’m semi fasting for the feasting. Been awaiting this meal for some reason this year more than ever.
Thanks so much! And a very happy TDay to you and yours, Chef.
Parsley, sage, Garfunkel and Simonnn.
- another geezer here.
Those were the days, my friend...
The way he was scoffing it down, I hope he made two. I had the "family" xmas dinner only once, years ago. I think 20 people, 2 tables. Made 2 dressings, mixed grains with mushrooms and the traditional bread with herbs. My lord, they fought over the freaking stale bread "stuffing", especially the "cool" teenagers.
Loved this. Added sausage and bacon, left out the eggs, swapped the herbs for cumin and turmeric, and used brown rice instead of bread cubes. It was so good. Thanks Uncle John. You are the best. 😏
Best channel on the internet.
Happy Thanksgiving John, you are the best!
Crustification is one of my top-three ications...
I cracked up when you started singing Scarborough Fair, lol. That being said, I love Simon and Garfunkel and Scarborough Fair is a solid classic! It'll be in my head all day today, thanks! :-D
I really want a bite of cranberry sauce with this!
Uncle CJ has the best cranberry relish I've ever had. It's the only one I make & makes great Xmas gifts too!
OMG, who knew,. Wow I love ur method much better,. Now who doesn't LIKE crusted stuffing ❣️❣️❣️
Thank You 🙏 for not singing the entire video
But I always love your videos and watch hours of jokes comedy and cooking ❤️
I love this idea! I’m definitely going to make this for the holiday!!! Thank you for the recipe ideas👍🏻😘
“Spoonula” I loved it!!
TIL Chef John has a magical pot lid that NEVER GETS HOT. 🤩
The entire video I was mentally vocalizing ‘IF IT ISN’T IN THE BIRD IT IS NOT STUFFING!!!’ So thank you for clarifying. It is dressing!!!!
Chef John is officially our internet uncle :) And I feel better for it!
Thanks for looking out for those of us with small ovens! Which this year has led me to Sous Vide turkey breasts!
I always forget that Simon and Garfunkle changed the lyrics of Scarborough Fair until somebody starts singing it with "parsley" - always throws me for a loop, lol. We sing a lot of traditional ballads and seafaring songs around my friend group, lol.
Another chef John thanksgiving banger
When I get a notification that you have uploeded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️..
🎵Well, here's to you, Chef John our favourite one, We love your channel more than you will know ... WHOA! WHOA! WHOA!!🎶
Happy Thanksgiving Uncle John
Chef Jizzy J, you are a genius
My family literally has an almost religious zeal to introduce people to good stuffing. In the UK we are faced with pre-packaged, "just add water" Paxo stuffing. Something that is at best generously described as eating warmed up wall-paper paste.
I will be giving this one a try very soon.
Thanks.
As a personal side note, throw some chopped up chorizo in the mix, and you have an epic stuffing.
Thanks Chef John. Happy Thanksgiving
Thanks Funkle John. Beautiful! Crustification is everything.
I would totally eat this at a fair in Scarborough.
Yum. I'll be adding smoked oysters.
Chef J at his best!
Are Simon and Garfunkel providing the rest of the Thanksgiving dinner or will everyone just have dinner at the Scarborough Fair?? 😂😂
thanks for sharing, looks yummy.. I will give this a try.
Thankful for you chef john
I love it it’s so simple!
Awesome! Thanks Chef John. 👌