I've never heard you sing before, Chef John. I'm glad you found your calling. (This will be my first Thanksgiving without my mom, and I'm really grateful for your videos. She was a teacher, and I appreciate that you are a teacher.)
Dressing is my favorite holiday dish. I bake the bread for it myself, (sometimes in a bread maker, if I need 3 or four loaves.) I cube it and dry it, and hand it over to my genius sister for the making. I need to try this sometime! Thank you so much for this recipe. All that crusty goodness looks so wonderful. Happy Thanksgiving, Chef John! You taught me to make pitas, and I do not forget a kind deed of that magnitude.
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.
Chef, I'm ashamed to say that I never learned the recipe for a baked "stuffing". But my late mother taught my wife how to make it, and my wife makes it each and every year. It's corn bread based, but other than that, she won't tell me. But i know that it has onion and celery (because I am usually the Sous Chef chopping that up for her) and it is a GO TO recipe for us. We now have a daughter in law, and I'm reasonably sure that my wife has shared the secret with her. This cult of women! But I am seriously looking forward to next Thursday!
I'm happy to report to you that stuffing is a dead simple affair. Your mother or more likely grandmother grabbed her recipe out of a Betty Crocker cookbook and passed it on. You'd be surprised how many "family recipes" I've encountered that were from a book, usually to nobody's knowledge.. The only secrets to a great stuffing are fresh herbs and flavorful stock or protein. We make ours with chopped chicken livers.
@@EmmyDereest My mom made the best "blueberry crumb;e" coffee cake. I never saw her use a cook book. One day I asked her for the recipe, and she handed me her old 3 ring bindered Betty Crocker cook book. She had just memorized the recipe she made it so often.
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.
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.
"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
"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 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.
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
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.
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 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
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…
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)
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.
A great hack I use is making a box of Uncle Ben's Long Grain & Wild rice with sauteed mirepoix, mushrooms and the herbs. Use a little more liquid than called for so it's a loose mixture when done. Then add a box of Stovetop Stuffing crumbs, mix well. Adjust with S&P plus a bit more stock if too dry. Add gravy over the top and it works nicely.
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.
Thanks Chef John this is perfect making it tomorrow for Thanksgiving using sour dough bread and I'm adding Cremini / Baby Bella mushrooms and lots of sage😋 Thanks again uncle Chef John Happy Holidays ✌️
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.
Bread chenks, diced celery, carrot, pepper, onion, ginger, 1 stick of sweet buter, saute the veggies in the butter, parsly sagem rosemary, thyme, dried cranberries, raisins, chopped walnuts, 1 cup cooked wile rice. saure the ntus, and fruit together and add to the veggies, black and white pepper to taste. a couple of grinds of nutmeg/ 1 diced baking apple such as a macintosh of macgowan and ad that to the saute. Add the bread croutons. Mix until the crouton start to break up and get soft, then add boiling turkey or chicken stock1-2 cups until stuffing is moistened to your liking. Make the stock with the giblets. Add some of the gibblets to your stuffing to enrich the taste. Garnish with thinly sliced scallions/spring onions Optionally you can also add cooked sweet italian sausage, and add some cornbeard to youe bread croutons.
Sounds delicious but labor intensive. I would assign a family member to make this as their sole contribution. Love when family/friends add something special.
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
Chef John … my new go to dressing recipe. I just gained a pound watching this video!!! I have a favorite mock giblet gravy that will go spectacularly with this!!! Thanks, my friend!!! Now, May I please ask … “Are you going to Scarborough Faire???”. God bless and Happy Thanksgiving!!! Chuck Knight from Buffalo, Texas. 🤠🐩🖖✝️🙏🎄☃️
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!
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.
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.
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
Chef, your dedication to the Simon & Garfunkel bit in this one is as admirable as it is hilarious. 10/10
The internet uncle pun really hit home for me. Chef John, you are an internet treasure! Happy Thanksgiving!
Here Here!
Thumbs up if Chef John is your internet uncle
Hes my Uncle Julia Child....⚘🌱⚘🌱
He never invites me to T-giving dinner, though!
I think of our beloved Chef John as my internet/spirit brother... *: )*
We’re about the same age. He’s more like my big brother.
@@SCSilk *: )* HaHaHa...
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!
I've never heard you sing before, Chef John.
I'm glad you found your calling.
(This will be my first Thanksgiving without my mom, and I'm really grateful for your videos. She was a teacher, and I appreciate that you are a teacher.)
💙
❣️
He sings at the end of literally every video.
@@SteveS86 When he says, “Enjoy?” 😏
Dressing is my favorite holiday dish. I bake the bread for it myself, (sometimes in a bread maker, if I need 3 or four loaves.) I cube it and dry it, and hand it over to my genius sister for the making. I need to try this sometime! Thank you so much for this recipe. All that crusty goodness looks so wonderful.
Happy Thanksgiving, Chef John! You taught me to make pitas, and I do not forget a kind deed of that magnitude.
88888888888888888888888888888888888
Give a man a pita, feed him for a day. Teach a man to make a pita, well you know the rest.
Chef John is, after all, the druncle of our Garfunkel.
Spatulate, spoonula, crustification. I'm so happy right now. Ooh and recipe looks very do-able. Thank you
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.
Chef, I'm ashamed to say that I never learned the recipe for a baked "stuffing". But my late mother taught my wife how to make it, and my wife makes it each and every year. It's corn bread based, but other than that, she won't tell me. But i know that it has onion and celery (because I am usually the Sous Chef chopping that up for her) and it is a GO TO recipe for us. We now have a daughter in law, and I'm reasonably sure that my wife has shared the secret with her. This cult of women! But I am seriously looking forward to next Thursday!
LOL, that is such a good family story!! Maybe you can have a "stuffing" cookoff this year, and make John's recipe!
Chef John made a pretty standard stuffing.
People often add crumbled sausage. Sometimes dried fruit like cranberry or cherry.
@@recoil53 .....and oysters...The BEST... *: )*
I'm happy to report to you that stuffing is a dead simple affair. Your mother or more likely grandmother grabbed her recipe out of a Betty Crocker cookbook and passed it on. You'd be surprised how many "family recipes" I've encountered that were from a book, usually to nobody's knowledge.. The only secrets to a great stuffing are fresh herbs and flavorful stock or protein. We make ours with chopped chicken livers.
@@EmmyDereest My mom made the best "blueberry crumb;e" coffee cake. I never saw her use a cook book. One day I asked her for the recipe, and she handed me her old 3 ring bindered Betty Crocker cook book. She had just memorized the recipe she made it so often.
Is anyone else unreasonably happy that chef John said he is our internet uncle?
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...
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 🇳🇮
"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.
"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
just made this tonight and it's so delicious! Big hit with my family. Thank you, Chef - another outstanding dish!
This channel is such a source of joy in my life.
💯
This is legit the only stuffing recipe I've ever seen that matches up against the boxed equivelant. Gotta try this!
"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.
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.
This is my method. I add sausage, pecans, and a bit of chopped spinach.
(:
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.
Thanks Chef John, now I have Scarborough Fair stuck in my head 😂
Was put off the moment I saw "Stove Top", but because it was Chef John, I hung around. And am glad that I did!
I love all of the Simon and Garfunkel references! 😆
The crunchier the better!
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!!
Only thing better than this recipe is Simon and Garfunkel reference. Chef John knows good music!
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
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…
Going to give it a shot this week. Thanks!
I'm grateful for C.J.'s humour and teaching skills.
Happy Thanksgiving to all from over here.
You had me at stuffing but the crunchification aspect solidified the deal. Yummy.
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!
Yum. I'll be adding smoked oysters.
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!
Nothing beats Stove Top Stuffing, the Kraft store bought one
My mom always used celery seed in stuffing and potato salad. It tastes so much better than the celery.
🎶It's time for the spatulator🎶
The song, btw, is "Scarborough Fair" by Simon and Garfunkel. Go listen to it! Or not. Live your life.
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.
This is the best dressing I've seen on YOU-TUBE ! Not mushy ; actually, crispy and dark. Looks fantastic.
Singing the herbs made me want to make this even more. Lol.
My Mom uses Bell's Brand for the Thanksgiving stuffing. She puts some in the bird and makes some on the stove.
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 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.
Tried your stuffing. Everyone loved it. If you wanna add garlic as well I highly recommend it
Oven was full today. Used some leftover sourdough and rye bread. Two thumbs up. You saved the day once again!
When I get a notification that you have uploeded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️..
Stuffing is one of my favorite food groups. Thank You
Chef John reads minds! I just made this tonight.
Are Simon and Garfunkel providing the rest of the Thanksgiving dinner or will everyone just have dinner at the Scarborough Fair?? 😂😂
Crustification is one of my top-three ications...
I vote for more Chef John singing ingredients, please!
Best channel on the internet.
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!!!!
Tbh, I'll probably use this method with the box, which is already in my kitchen and comes with already dried bread cubes
A great hack I use is making a box of Uncle Ben's Long Grain & Wild rice with sauteed mirepoix, mushrooms and the herbs. Use a little more liquid than called for so it's a loose mixture when done. Then add a box of Stovetop Stuffing crumbs, mix well. Adjust with S&P plus a bit more stock if too dry. Add gravy over the top and it works nicely.
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!
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.
I just roast the turkey (spatchcocked) on top of the stuffing so the drippings get absorbed into the the bread, shits delicious
Thank You 🙏 for not singing the entire video
But I always love your videos and watch hours of jokes comedy and cooking ❤️
Chef John is my Internet Uncle.
Thanks Chef John this is perfect making it tomorrow for Thanksgiving using sour dough bread and I'm adding Cremini / Baby Bella mushrooms and lots of sage😋 Thanks again uncle Chef John Happy Holidays ✌️
Dressing without mushroom - inconceivable!
@@dorothyyoung8231 Well said! (Vizzini in Princess Bride) Happy Thanksgiving 🦃
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.
Chef Jizzy J, you are a genius
Bread chenks, diced celery, carrot, pepper, onion, ginger, 1 stick of sweet buter, saute the veggies in the butter, parsly sagem rosemary, thyme, dried cranberries, raisins, chopped walnuts, 1 cup cooked wile rice. saure the ntus, and fruit together and add to the veggies, black and white pepper to taste. a couple of grinds of nutmeg/ 1 diced baking apple such as a macintosh of macgowan and ad that to the saute. Add the bread croutons. Mix until the crouton start to break up and get soft, then add boiling turkey or chicken stock1-2 cups until stuffing is moistened to your liking. Make the stock with the giblets. Add some of the gibblets to your stuffing to enrich the taste. Garnish with thinly sliced scallions/spring onions Optionally you can also add cooked sweet italian sausage, and add some cornbeard to youe bread croutons.
Sounds delicious but labor intensive. I would assign a family member to make this as their sole contribution. Love when family/friends add something special.
Another chef John thanksgiving banger
OMG, who knew,. Wow I love ur method much better,. Now who doesn't LIKE crusted stuffing ❣️❣️❣️
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
Please do a version with homemade cornbread bread cubes.
Chef John … my new go to dressing recipe. I just gained a pound watching this video!!! I have a favorite mock giblet gravy that will go spectacularly with this!!! Thanks, my friend!!! Now, May I please ask … “Are you going to Scarborough Faire???”. God bless and Happy Thanksgiving!!! Chuck Knight from Buffalo, Texas. 🤠🐩🖖✝️🙏🎄☃️
Came for the stuffing, stayed for the Jingle.
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 love it it’s so simple!
Thank you chef John. I made this yesterday for t.g. And it turned out beautifully!
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.
This appears to be a great common sense approach that you can control the texture and moisture in the process ….I’m gonna whip some up today
Happy Thanksgiving, Internet Uncle!
LOL You are such a joy to watch and listen to. Rosemary and Thyme..... la la la
TIL Chef John has a magical pot lid that NEVER GETS HOT. 🤩
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.
Crustification!! Love it!
Happy Thanksgiving Uncle John
Thank You...I’m going to do this for Christmas dinner.
Thank you for uploading, without trying to be oprah, trying to sell us cookware etc like others!
I love this idea! I’m definitely going to make this for the holiday!!! Thank you for the recipe ideas👍🏻😘
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. 😏
Perfect for my oven lacking world... thanks for sharing.
Thanks Funkle John. Beautiful! Crustification is everything.
Brilliant! I'll be trying this day after tomorrow.
I need some mushrooms and sausage in mine love stuffing with just about anything like cranberries,almonds,wild rice
Special thanks for Parsley sage rosemary and thyme, i appreciate it
thanks for sharing, looks yummy.. I will give this a try.
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
Now I can't get that song out of my head!
Looks absolutely delicious 😋 nice sharing 🌹 😋
Happy Thanksgiving John, you are the best!
Ive always used day old bread...its not hard but its stale. Works like magic. And I also use white bread so the herbs stand out.
I just saw a recipe that says brown in the oven at 300° for only 10 minutes. I’m gonna give it a try with some brioche I cubed.
My go to guy! Love you, man!