How to Make the Perfect Bread and Sage Stuffing - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 9 чер 2024
- Thomas Joseph shares his tips for avoiding soggy or dry stuffing and creates the perfect side dish.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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I made this recipe by making two slight alterations: I added three tablespoons of heavy whipping cream to the broth/egg mixture as well as adding a teaspoon of fresh Rosemary to the herb mixture. It turned out Devine! No leftovers. Truly was delicious. Thank you.🥰
It was divine
I love how Thomas walks us through the reasoning for each step. Informative, easy to understand, and just wonderful. He doesn’t resort to gimmicks for views that other cooking channels do. Thank you for always providing such helpful resources!
GREAT RECIPE!! LOVE STUNNING AND THIS DIDNOT DISSAPOINT AT ALL. ACTUALLY SUPER DELICIOUS!!!!
Ooops,,,, STUFFING
OH MY GOLLY❗ THIS IS LIKE FOLLOWING MY GRANDMOTHER'S RECIPE RIGHT DOWN TO THE LAST CELERY SEED. I love it❗ Granma always used the heart of the celery stalk & it's leaves. I love Thomas; he is so calming; he makes everything so clear. Most often I learn something new but this time is a no go already learned from my precious grandmother (are you sure you weren't in her kitchen?). LOL ❗💖 Love you.
I miss more regular/frequent Everyday Food episodes; especially Thomas and Sarah !!!! Please do not end this! It is a LONG time favorite!!!
I just love Thanksgiving!🦃 Just the smell of the herbs and spices alone...yum! Thanks Thomas!❤
Love it!! Love the muffin tin idea! What a great way for each guest to be able to quickly get a serving!
I have in the past used chopped walnuts in my dressing. Since my turkey tends to juice up while baking, about 45 minutes before it is done, I place my dressing in the roasting pan all around the turkey. The dressing absorbs the turkey juices and stays moist. If I want turkey gravy, I will take a cup and dip out some of the turkey juices before putting my dressing in the roaster. Works for me. Glad to see this recipe. It is just how my grandma made it.
Great job! Thank you for giving us a basic and real recipe we can use.
It’s perfect !!! Honestly I would be happy with stuffing ,gravy and rolls . Forget the other things 😂
This is a really good standby for me year after year! Always comes out perfectly delicious!
I love your videos. You are a great teacher. Thank you.
Thank you so much ! You are such a great teacher.
Looks absolutely scrumptious! 😊👍
Looks absolutely delicious! Will give this a try. Thanks!
There are so many recipes and different ways to making stuffing. I like cornbread/oyster stuffing during the holidays.
I have made a similar recipe for the last three years but i put bacon in mine. Homemade stuffing is so delicious.
I'm so excited for Thanksgiving! This is my favorite to eat with turkey.
Really cool that you make a basic base recipe with many creative hints tossed about. I see it like this I want the base recipe so I can get it right. When I got the base recipe down pat then I can take some of your ideas and or some of my own to make a truly unique stuffing. (Technically dressing) unless you stuff it into a bird.
I look forward to trying what i learned here this holiday season. Thanks
Thanks for your recipe 😘 I love it is so delicious 😋
I love you Thomas. No screaming, no bamming, no circus acts, no chefs with too much of the "hot sauce" in them; no women in lowcut tops, no bad makeup, bad nail jobs, bad hair, no testing for a drama role, and no gigantic fake teeth whistling & spitting on the food. Just a young, handsome, knowledgeable chef, so pleasant teaching & sharing his beautiful craft; what else on earth in our kitchen do we need?💖🍗🥩🥖🍔🍕🍹
Thomas is a great instructor.
Amazing channel. Cheers from Brazil.
I love Thomas he is outstanding 😀😀😀
Thanks for sharing,looks yummy 😋😋😘👍🙋♀️
Thank you for your recipe and tips. I'm gonna make stuffing for the 1st time for this Christmas !
Perfect stuffing!
Love it, thanks for sharing❤
Looks yummy!
Thank you for your tips. I must say I make a awesome cornbread dressing using the same ingredients you used. So I have no doubt it is very delicious. Have a good day. I miss Sara.
Thanks Thomas. In the UK we would also add sausage meat to the mixture and a lot more onion
It’s what’s for dinner tonight!
Love your videos. Please do more!
Ty very well explained. ...just like my(northern) grandma's 😁😁I'm (southern) but love northern dressing!!! It came out so beautiful and moist!!!!😘😘Hqppy holidays. ....
I do like your demos
Perfect to the point calm recipeni loved this and will be doing it this year just cut up my loaf of bread and drying it out 😊
I do add sausage and white wine in my stuffing, it's fabulous.
Sounds tasty
What kind of white wine do you use please? Thanks.
all I have to add is YUM. I shall try this for this years thanksgiving dinner. Because I can't find my recipe from last years. hahahaha, so I do cook alot with sage. That's what caught my eye. Thanks for bringing this out for us to try. Happy Thanksgiving.
Awesome.
Easier than most! Thanx!👏👏👏👏👏👏👏👏
Amazing
This was a great video.. I plan to make this.. this week! I’ll add poultry seasoning .. and let you know how it does!
So delicious
gives " GO & GET STUFFED " a whole new meaning thx for that !
You did a great job Thomas! No more stove top dressing, for me! I believe they use GMO,s in it now! I believe my mom boiled the turkey neck, gizzards, giblets, and it cooked she would cut up the gizzards & giblets a put that with the onions and celery, then use the water the gizzards, giblets, and neck were cooking in for stock, she use eggs too, she made the best dinners always. She cooked with love everything she made.
Guys I made this 2 years ago. It's very good!
Thomas: You're an excellent teacher. You explain things as you go and make them easy to understand. I found myself asking questions as you were going and then you answered them. Excellent anticipation. I'm going to add shredded carrots to mine and some raisins and cranberries. Take care!
Looks amazing you got me thinking I’ve never put a egg in my stuffing but you definitely got me thinking
Looks fantastic & delish! I’m Subscribing! I’m always a little disappointed with my stuffing. I will definitely try this! Thank you.
Will definitely try this recipe for this year's Thanksgiving! Thanks, Thomas! Wondering too, is Sarah Carey still making videos? Haven't seen her in a while; miss her.
I've never heard of adding eggs. Interesting...Thanks so much!
Muy riquísimo☀️
Love the way you make it sound so easy that even I can do it. And I don't like to cook🤣
But I will try this. I'm new to this channel and I'm loving it.
This is very similar to my recipe, but I also add diced mushrooms and some crumbled, turkey sage sausage.
I use mushrooms,sage,ground sausage with a touch of apples too. Has to be French bread along with artisan bread of some sort. Mixing bread 🥖 is totally worth it. Tons of butter along with chicken/Turkey stock is a must!! Enjoy
Oh look! It's the love of my life 😊😊😊
now, I'm hungry. this looks a lot like my stuffing recipe
That is quite the refer you got that there.... My goodness, I've never seen one as big as that before. 🤩😍
i make a vegan stuffing as i'm allergic to eggs and i use ground flax instead of egg. i use mushroom and vegetable stock and i chop mushrooms into the mix as well as using garlic, celery, onions, and sometimes i use peppers, carrots, asparagus, artichoke hearts or whatever is on hand. i like sage and parsley, rosemary... i sometimes add a little curry into the mix too.
try butternut squash , walnuts with the combo you said you liek to use. We love it . enjoy
Honestly I had never heard of eggs being used in stuffing before this video. My stuffing comes out beautiful sans the eggs. Only thing that makes my stuffing non-vegetarian is the type of stock I use.
@@ryokot12 i usually mix the ground flax to the dried bread cubes because of the slightly nutty flavor and the health benefits... it can be used as a binder. i prefer my stuffing on the dryer side instead of the more mushy stuff some people like.
Yeah, it shouldnt be mushy if you put it over the stove to let the bottom cook a little to brown. I’m just saying, the only thing that is non-vegetarian about this stuffing is literally only the eggs. Sounds like the ground flax is unnecessary especially with all the other health benefits from the vegetables you use. But to each their own I suppose.
The herbs should be sautéd with aromatics.
Almost the same as mine, I put a half pound of butter on mine before i put it in the oven
Amazing recipe, thank you 😘😘
💯🥰👌Dry cranberry would be delicious with stuffing
Poultry seasoning! -a must add spice.
Yes, I was surprised when Thomas didn’t use it.
Great video! Could you look into making a nice spiced cranberry sauce? I know many of us default to the can and it would be great for you to show us how simple a fresh and spiced take can be.
@Mark Smith
I make a raw uncooked spiced Cranberry sauce which I LOVE & the vitamins in it are loaded & not killed by cooking.
Recipe is easy.
Take a bag of fresh Cranberries, pick through & wash & set into a processor, to this cut up half an orange into small bite size pieces RIND as well, add this to the Processor, add in enough raw honey or coconut sugar or some raw organic sugar to sweeten to your liking & a TSP of mixed spice. I used Nutmeg, clove, Cinnamon, allspice. You can use Coriander too if you like & just grind this in the processor till it resembles a meal & in its own liquids.
This can be stored in the fridge for up to 2-3 weeks if using raw honey or 1 week if using Sugar. Its alive & amazing unlike the canned version without any flavour & too sweet. You can also add alternative berries to change it up but as it is, its Amazing & no cooking involved.
@@michaelbressette2599 Thanks Michael, I'll give this a go next turkey time!
@@Mrklol1 I like to keep it basic most times & I love this recipe of yours because its fool proof. I make stuffing often & don't wait for Christmas or thanksgiving cause I love it too much lol Thanks for this video & for sharing your tips & insight on the dynamics of stuffing making. ALL OF US love stuffing, cant deny it & when we share this, it opens up other options not only for flavour & all that, but allows those with chronic health issues like myself to still have their favourite foods why simply alerting this or that which may be bad for someone. Love all your videos, Keep up the fantastic work. :)
Good 💙
I like my stuffing moist and flavorful.
P.S. My grandma mixed her dressing using her hands and because of that, I think hers was denser than what yours looks like. I do the same and hand scoop and drop it into the juices around the turkey. It's always moist. Also, has anyone ever put peeled chopped apples in their bread dressing? Wish I'd seen this video a lot earlier.
Yes, my favourite stuffing is sausage and apple. I use a peeled sweet apple chopped in about 1/2 inch pieces do they come out tender but not mush.
My grandmother (French) always added cold chopped boiled potatoes.
Thomas- do you have a recipe for a great hot chocolate? It is a debate in my family as to chopped chocolate & heavy cream or store bought canned hot cocoa mix
This sounds wonderful but no one made better stuffing than my mother. She made the stale bread into Melba toast. It was then broken quite fine with the rolling pin. Lots of onion, salt, pepper and sage. Boiling water added to make the dressing moist. Simple but so good.
Thomas please do a video on pane di CASA
Wow tasty👌👌👌
Please make pfeffernusse German spice cookies please! Would be prefect for this time of year! Thanks!
Pfeffernusse German spice cookie recipe please
Yummm
This is a basic recipe. It’s a favorite of mine. You can leave out the eggs. Use cornbread not bread, add more stock or less. Add fresh or dried herbs, add more butter or not. Add turkey, chix, chopped nuts, dried fruits, the list goes on. Have a Happy Thanksgiving 🍁🍽🦃
What did you saute your celery and onions in?
Qué delicias me encanta mucho😋
My mom's version included peeled diced apples, mixed nut pieces, 1 to 2 cups of red wine , and pork sausage. I use Jimmy Dean SAGE.
#Kitckenconundrums can I prep this a day head of time and bake off later?
I love a good homemade stuffing baked to a crisp top. Too bad we don't consider making it more often as a change from the expected side starch of potato, because I think stuffing has a more complex mix of flavors. Maybe we associate it so much with Thanksgiving that eating it at other times doesn't make it as special and festive.
Does anyone know what happened to Sarah Carey? I haven't seen her in a long time. Miss her cooking videos.
According to her instagram page, Martha is moving the test kitchens to a new location and Sarah has been very busy with that. There wasn't any clear indication as to when she'd be back in any cooking videos. We'll just have to be patient I guess.
Does Thomas Joseph have a cookbook?
Thomas I put pork sage in my corn bread stuffing a chicken broth a celery a onion a it's good pepperidge farm has good depend if you like cornbread or traditional or both I like a new way apples a what hits me so good ..
How many 10 oz boxes of cubed herb stuffing can I substitute for this recipe ?
Add a liberal amount of marjoram along with the sage!! Makes it so much better. That’s a Polish way to make what’s called Najee goo…spelling?
So good!!!
Do you think I could make this night before and then finish in oven day of thanksgiving
Another u tuber said you could cover it with foil and put it in the coldest part of your fridge and then the next day bake as directed.
Make sure you bake it throughly to 165 degrees since you have raw eggs in it.
9:32 I make my stuffing the same way but I add a little bit of green pepper to the onion and celery mix and I do not use eggs
Great recipe. I miss you and Sara. Hope all is well.
It looks delicious, but most families, mine included, prefer what they grew up with even if it isn't the perfect recipe.
I love this base recipe! Growing up we always had Thanksgiving at my (maternal) Grandparent's house. My Grandmother did 99% of the cooking on her own unless one of us kids, (of her 15 Grandchildren) wanted to help & learn her secrets. I am a very sentimental/nostalgic person & so want to make everything the way she did when I host Thanksgiving every few years in Vermont, especially now that she is no longer with us. She, (I just found out recently after many failed attempts to make my "in the bird" stuffing taste like her's), used to put strongly brewed coffee into her batch of stuffing that she stuffed the turkey with (just a few tablespoons worth along with the chicken broth). That has ALWAYS been my Favorite of her two versions. The baked outside of the turkey stuffing was too dry for me. The coffee stuffing was SO moist, it's almost indescribable.
I like to add poultry seasoning also.
I like the ingredients combination but everyone has their own idea on how to cook stuffing- I prefer it to be cooked inside the chicken so it becomes moist and gets more flavour of the chicken- just my thoughts and preferred way 👍🏿🇦🇺
I do the same, but there is never enough stuffing so I bake some of the stuffing mixture and add a few spoonfuls of cooked of juice from the roasted chicken over the baked stuffing. It adds great flavor and keeps it moist. 🇨🇦
0:40, is that all the butter u use?
Delightful! I'm roasting a duck for New Year's, so I was wondering, instead of cooking it in the baking dish, could I stuff it inside the bird and cook it that way?
It taste 100 times better stuff in the bird.
Martha je the best. Kraljica nad kraljicama.
Chef Thomas-thoughts on rinsing or not rinsing a full or breast of turkey.
Never rinse turkey or chiicken (or any poultry, for that matter) in the sink. You'll riskk cross-contamination. Simply pat it inside and out with a damp paper towel.
Do you find it better to bake it uncovered? I've been watching a lot of stuffing recipes and most of them seem to bake it covered for about 2/3rds of the time and uncovered for the rest. But I've got to say, you got a nice looking stuffing there, it has some nice brown crispy bits, maybe that's what you get doing it all uncovered. I'm not sure what the bonus to doing it part covered is. . . . Hmmm
Looking at your stuffing, it is less incorporated together and more separated, maybe even a bit dry? Maybe doing it part covered helps to incorporate it more together so its less individualized pieces of bread and the rest. Hmm, dunno.... I'm trying to take the best bits of a lot of different recipes. I like the browning you got on the edges of your stuffing, but I think I like seeing it a little more homogenized together. Hmmm
I am making this right now. I chose NOT to use 2 loaves of bread, instead I used 4 Panini Buns because they are denser than bread. I dried them out completely in the oven. I am using all your ingredients except 1 extra stock of celery & 1 Carrot desiccated in a processor for added colour & nutrition. I LOVE sage stuffing but my British ancestry told me to change it up a bit lol so I am adding 5 cloves of garlic with it & 2/3 cup of sultana raisins which are being soaked for 15 minutes prior to adding them because it adds more moisture & some sweet notes to the savouriness of the sage & garlic & veggies. I have made this before & it turned out so well. I have gone & added walnuts before too but it didn't sit too well with me although it was good, it added a layer of bitter which wasn't impressive to me, next time its slivered almonds or pecans or even chestnuts, but today, its raisings.
I like your recipe most of all the ones I have seen because it is a true basic sage stuffing with no unusual suspects & I can work with this & alter as needed depending who I am serving it to, but its just for me today & I will eat ALL of it over 2-3 days to replace potato's which I seldom eat because of their nightshade properties which encourages inflammation.
I sometimes add more eggs to give this stuffing a bread pudding consistency just for a change in texture & instead of using a chicken stock, I use a vegetable stock NO BUTTER, not even in sautéing the veggies cause I cannot tolerate the saturated fats in butter & again this causes excessive pain for me, so basically I make myself a vegetarian version so it suits many folks that don't want their food saturated in fats which I cant have which most do during a thanksgiving or Christmas meal cause butter seems to be in everything during these types of holiday get togethers.
It ends up tasting very similar to traditional stuffing with a minor consistency difference but is as savoury & delicious as a basic sage stuffing & can be frozen easily for future use.
It also helps people watch their fat intake.
I stopped stuffing poultry due to contamination & bacteria & found this was the best way to make it without the risk & I enjoy it so much more & it makes a great breakfast too :P
Use some celery salt instead of any other kind of salt, I do, it is excellent in dressing. Great tip to mix the eggs with the broth.
Confused on the bread amount. Most recipes say "1 lb of bread" (10 cups dried), but this recipe is double that amount? (20 cups dried)?
Can u add cornbread?