More pans of "stuffing" than pans of anything else - albeit my "stuffing" (aka *dressing* here in the southern U.S.) MUST BE CORNBREAD *DRESSING*!!! ... made with toasted sage, smallish chunks of sage patty sausage, and sautéd turkey giblets - TO DIE FOR! 😋🤤🥰
1. Run don't walk to make this stuffing!! I just made it for Friendsgiving for all of my fellow nurse friends that are working real Thanksgiving and it was the group favorite. 2. Girl where is your couch from I'm ~obsessed~
This is the real deal. People did love it. It was a thing on that table people wanted more of. If you don't like bread dressing or celery it won't change your mind, but if you do, you'll love this. My experience was - I could tell from the amount of liquid that bread type, piece size and drying is imperitive. It is. Give it 16 or more hours to dry, turn it part way through or use the oven - I did both because 12 hours wasn't enough to adequately dry my bread. The time to soften the vegetables and reduce the wine each took me double the recipe time. I have a good heat retention pan so I do that on medium heat to avoid scorching the veg. It sounds like a lot of garlic- it's not at all strong in the finished product. The herbs as described add just on the good side of barely enough herb flavor. I bet it would still be awesome if there were more. The amount of liquid makes it VERY wet, but it works. Don't hold back but definately don't go over. Just toss the wet bread. You'll see how easily it could turn to mush if you handle it with too much vigor. When transferring to the baking dish be gentle and don't pack it. My 3 qt rectangle Pyrex was perfect. In my oven the 1st bake took 60 mins. I pulled it at 45 and let it sit a few mins but it remained too wet so I put it back for 15 more, constantly checking. The 2nd bake was dead on right and ends up exactly as described. Really brown and crusty on the edges, moist not mush in the middle.
I am Southern so I feel the same way about cornbread dressing. I used to lobby for my own pan. Then I learned to make it and I have my own pan but no people. Both are big occasions; one for the past one for the present.
So my 6 year old daughter calls you ". My girl".... Are you watching your girl again, Mama?! ". YES, YES INDEED! 😍. PHILIPPINE THANKSGIVING HERE WE GO!!!, 🥳🥳🥳
Thank you so much. I've been making stuffing for over 20 years but I always find it informative to see what others do. I've taken lots of notes and I think I'm going to switch it up this year and make yours!
"Classic" stuffing/dressing - IME (many decades) from Deep Southern U.S. up through New England - "classic" stuffing/dressing is *wildly* variable. For me, growing up with my Gran's (via my Mom) -- Mississippi *Cornbread Dressing* IS THE CLASSIC Thanksgiving and Christmas essential dish. Love me some 16hr slow smoked, orange n' lemon rind + peppercorn stuffed turkey - but it ain't full on w/o Gran's *Cornbread Dressing* 😋🤤🥰❤️
Alison you are a stuffing goddess! I made a little extra and baked it up tonight because I just couldn't wait till tomorrow. OMG SOOOO GOOD! Happy Thanksgiving 😊
Miyokos makes an incredible vegan butter , for those that wish to do vegan. The flavor is so good, I use it in my own butter sauces and everyone loves it.
I am no offcially changing my use of 'everything's coming up roses' to 'everything's coming up roman'. Just love your show. Never have I missed one of your videos.
Wow!! Best stuffing ever! I sadly have to eat gf/df so I followed your directions exactly since I can't taste test and I i watched your video on loop at last 20 times while making it and it was amazing! Everyone wanted more and leftovers so making two batches was perfect!! Thank you!😍
Made this for Christmas dinner and it was such a hit! Very glad I made a double batch as everyone went back for more and wanted to take some home. The salad I made on the other hand was very much ignored... lol typical
Made this for the fam. Totally stole the show. Currently eating it with other leftovers. I added mushrooms shortly after the onions and garlic, as well as ground pork on the insistence of a couple of meat-eaters (pan fried separately but not cooked all the way through and added to the mixture right before adding to the baking dish), and the recipe plays well with those ingredients too.
This was a hit at our Thanksgiving table today! I loved the different textures and the flavor was classic and delicious. I usually make a cornbread stuffing and I might go back and forth with that and your recipe. Have you tried a cornbread stuffing? I asked my mom for both of your books for Christmas! I hope she delivers! Thanks for being amazing Alison.
The way this stuffing beautifully embraced my (necessary) addition of pork sausage... like a warm hug from your fave family member on actual Thanksgiving. Just an impeccable recipe for the Thanksgiving canon. 11/10 recipe!!!
Remembering 65 years ago Mom's mushy bread stuffing. I thought it food of the gods. Now, though, I have seen the light. Thank you Alison. I shall make this.
Custardy croutons forever!! Dollar Tree is great for little take home containers, really inexpensive and not bad quality. Happy Thanksgiving 🦃 to all, are we meeting back here tomorrow for gravy 101? Hope so! 😘
I just have to have thyme,sage,a little rosemary and parsley. Garlic of course. I wish I had a tarragon plant, will have to try savory and tarring on this year in my garden.
I think this definitely needs to be on our Thanksgiving table! I remember watching your Thanksgiving in a little kitchen (sorry if I got that a little misstitled), Any-hoo….you were so passionate about your stuffing then, and you are not backing down about how great it is this year, either! So….gonna happen over here! 😂
I like to take a classic stuffing and add things to it. I have added apple and sausage one year. Dried figs another year. My grandmothers recipe added wild rice to the classic bread stuffing. Every year whatever I make I always wish I made another so this year I am making classic stuffing, making smaller amounts of the different mix-ins and making the different types in muffin tins. This way I get them all. I love bread, sausage and apple stuffing except for the fact that the sausage prevents you from eating leftover stuffing 6 days afterward
I make stuffing just because, it doesn't have to be a holiday. I make it the same way you do but with 1 added addition (dry pure savoury, MT. Scio Farm from St. John NewFoundland - highly recommend getting some if you can) Stuffing is Epic ❤
First time , I visit ur channel and I found it's awesome😍😍. I like ur recipes and style of cooking 👌👌👌. Great effort, amazing skills 👏👏👏. I'll try most of ur recipes. Stay blessed my new friend❤❤❤❤
Everyone gets their own pan of stuffing! Just kidding lol but I always have fixings to make more the next day it’s my favorite😀😀 . Love your videos so Much!
I have mine in the oven now but I’m not getting my hopes up. I followed the bread to liquid ratio in the recipe but my bread pieces got so soaked that they turned to mush! It was a total mess going into the baking dish and didn’t look like hers at all. I’m going to be a lot more conservative with the broth if I ever try it again.
I’m very impressed with your herb garden. I can grow them for a few months then the damn things die for no apparent reason. I am very impressed with your stuffing/dressing recipe. Is it ok if I cook it inside of hollowed out sugar pumpkins?
If I wanted to add sausage (my family prefers stuffing with a meat or protein mixed in) but still make it in a 9x13, what should I leave out or reduce?
Made this, taking a chance as a non-stuffing person, and it was spectacular and I am a convert! I am bringing to my partner’s family Thanksgiving. Question-if I were to add some sort of meat to this, what type and at what stage would work? I’m a vegetarian so I will be happily enjoying my pan cooked exactly as written, but is there a way to add meat? His family “always” has meat in their stuffing, and I’m a little worried they’ll be disappointed by a vegetarian dish, no matter how delicious
So as someone who isn't American / hasen't celebrated thanksgiving before and has zero knowledge on all the different meals. What exactly is stuffing? I thought it was something that you have to put in the turkey, like.. stuffing it... but since she talked about 'people are happy when I bring out another bowl of it' I realised you eat it as a side dish?? or?? am I wrong?? lol sorry little confused Dutchie here.
You’re totally right. A lot of people choose not to stuff the bird, though, and just bake it in a dish (mostly out of fear of getting food poisoning from an undercooked turkey or (at least in my family) just because it grosses-out the non-turkey eaters). A lot of people will call it “dressing” if it’s baked in a dish, but “stuffing” and “dressing” are often used interchangeably.
Stuffing forever 🥰 how many pans of stuffing would be on your ideal Thanksgiving table?
keep it up
One per invited person! 😊
Yes, all of the stuffing. My thanksgiving is just stuffing.
More pans of "stuffing" than pans of anything else - albeit my "stuffing" (aka *dressing* here in the southern U.S.) MUST BE CORNBREAD *DRESSING*!!! ... made with toasted sage, smallish chunks of sage patty sausage, and sautéd turkey giblets - TO DIE FOR! 😋🤤🥰
Edit: More stuffing than people.
Me: *a person who has never celebrated Thanksgiving, or eaten a tray of stuffing in his life*
Also me: ooo yes, very classic, very delicious
Ou
1. Run don't walk to make this stuffing!! I just made it for Friendsgiving for all of my fellow nurse friends that are working real Thanksgiving and it was the group favorite. 2. Girl where is your couch from I'm ~obsessed~
This is the real deal. People did love it. It was a thing on that table people wanted more of. If you don't like bread dressing or celery it won't change your mind, but if you do, you'll love this. My experience was - I could tell from the amount of liquid that bread type, piece size and drying is imperitive. It is. Give it 16 or more hours to dry, turn it part way through or use the oven - I did both because 12 hours wasn't enough to adequately dry my bread. The time to soften the vegetables and reduce the wine each took me double the recipe time. I have a good heat retention pan so I do that on medium heat to avoid scorching the veg.
It sounds like a lot of garlic- it's not at all strong in the finished product. The herbs as described add just on the good side of barely enough herb flavor. I bet it would still be awesome if there were more. The amount of liquid makes it VERY wet, but it works. Don't hold back but definately don't go over. Just toss the wet bread. You'll see how easily it could turn to mush if you handle it with too much vigor. When transferring to the baking dish be gentle and don't pack it. My 3 qt rectangle Pyrex was perfect. In my oven the 1st bake took 60 mins. I pulled it at 45 and let it sit a few mins but it remained too wet so I put it back for 15 more, constantly checking. The 2nd bake was dead on right and ends up exactly as described. Really brown and crusty on the edges, moist not mush in the middle.
I am Southern so I feel the same way about cornbread dressing. I used to lobby for my own pan. Then I learned to make it and I have my own pan but no people. Both are big occasions; one for the past one for the present.
Will give this a try, but for me, herbs are not optional - especially sage! What is stuffing without sage?!
So my 6 year old daughter calls you ". My girl".... Are you watching your girl again, Mama?! ". YES, YES INDEED! 😍. PHILIPPINE THANKSGIVING HERE WE GO!!!, 🥳🥳🥳
I’m going to give this a try. I’ve made a very “fussy” dressing for over thirty years, so this is a big deal. Can’t wait! Thank you.
Thank you so much. I've been making stuffing for over 20 years but I always find it informative to see what others do. I've taken lots of notes and I think I'm going to switch it up this year and make yours!
"Classic" stuffing/dressing - IME (many decades) from Deep Southern U.S. up through New England - "classic" stuffing/dressing is *wildly* variable. For me, growing up with my Gran's (via my Mom) -- Mississippi *Cornbread Dressing* IS THE CLASSIC Thanksgiving and Christmas essential dish. Love me some 16hr slow smoked, orange n' lemon rind + peppercorn stuffed turkey - but it ain't full on w/o Gran's *Cornbread Dressing* 😋🤤🥰❤️
Lord, yes. Cornbread dressing is where it's at. But dang, this dressing of hers looks so good. I'm going to try it, just not for Thanksgiving, lol
Alison you are a stuffing goddess! I made a little extra and baked it up tonight because I just couldn't wait till tomorrow. OMG SOOOO GOOD! Happy Thanksgiving 😊
My stuffing is similar but I also use mushrooms and my herbs are sage and savory. It’s delicious
Honestly loved that ad format
I just started re watching your turkey day video from last week and then saw this pop up! Yay! It's STUFFING DAY!
Miyokos makes an incredible vegan butter , for those that wish to do vegan. The flavor is so good, I use it in my own butter sauces and everyone loves it.
Random question 10 months later lol but I came to this video’s comments to see if anyone had made this vegan-did you substitute anything for the eggs?
I consider this lady the rocket launcher of go to recipes. Things will go boom.
I am no offcially changing my use of 'everything's coming up roses' to 'everything's coming up roman'. Just love your show. Never have I missed one of your videos.
everything’s coming up MORGAN!
There's more and they're like YEAHHHH, I've replayed that so many times, I've lost count.
Thanks for the stuffing recipe. It was a big hit. New favorite.
Wow!! Best stuffing ever! I sadly have to eat gf/df so I followed your directions exactly since I can't taste test and I i watched your video on loop at last 20 times while making it and it was amazing! Everyone wanted more and leftovers so making two batches was perfect!! Thank you!😍
Alison is on fire! She's pumping out content like crazy!!!
Thanks
Made this for Christmas dinner and it was such a hit! Very glad I made a double batch as everyone went back for more and wanted to take some home. The salad I made on the other hand was very much ignored... lol typical
I love how simple this is. I'm going to make a vegan version today!
Made this for the fam. Totally stole the show. Currently eating it with other leftovers. I added mushrooms shortly after the onions and garlic, as well as ground pork on the insistence of a couple of meat-eaters (pan fried separately but not cooked all the way through and added to the mixture right before adding to the baking dish), and the recipe plays well with those ingredients too.
This was a hit at our Thanksgiving table today! I loved the different textures and the flavor was classic and delicious. I usually make a cornbread stuffing and I might go back and forth with that and your recipe. Have you tried a cornbread stuffing? I asked my mom for both of your books for Christmas! I hope she delivers! Thanks for being amazing Alison.
The way this stuffing beautifully embraced my (necessary) addition of pork sausage... like a warm hug from your fave family member on actual Thanksgiving. Just an impeccable recipe for the Thanksgiving canon. 11/10 recipe!!!
Remembering 65 years ago Mom's mushy bread stuffing. I thought it food of the gods. Now, though, I have seen the light. Thank you Alison. I shall make this.
sage, rosemary, thyme...the BEST ingredients with the onions and celery....and BIG time SAGE....delicious
Custardy croutons forever!! Dollar Tree is great for little take home containers, really inexpensive and not bad quality. Happy Thanksgiving 🦃 to all, are we meeting back here tomorrow for gravy 101? Hope so! 😘
The only thing there is State Farm. My family isn’t
Thanks Alison! Making this again this year 🦃
Alison, you're super cute when you get excited about food.
Making this tonight because it’s cold. That’s the only reason I need.
HAPPY THANKSGIVING!
the toughest part of this recipe is having enough restrain not to eat all the super delicious torn bread while it sits on the counter.
My mouth is watering!
I just have to have thyme,sage,a little rosemary and parsley. Garlic of course. I wish I had a tarragon plant, will have to try savory and tarring on this year in my garden.
My favorite dish at Thanksgiving.
I would absolutely invite my State Farm agent to thanksgiving
OMG! Best dressing/stuffing/whatever you call it EVER. Everyone loved it. Thank you!
I think this definitely needs to be on our Thanksgiving table! I remember watching your Thanksgiving in a little kitchen (sorry if I got that a little misstitled), Any-hoo….you were so passionate about your stuffing then, and you are not backing down about how great it is this year, either! So….gonna happen over here! 😂
I love her so much.
Cannot wait to make this.. thank you!
I make a dressing close to this but I add goblets and make some on the bird and some in the pan. I don’t mind super moist dressing from the bird.
Omg you might tear me away from my favorite box! 😋
See I thought only in the bird was called stuffing, outside was dressing?
I like to take a classic stuffing and add things to it. I have added apple and sausage one year. Dried figs another year. My grandmothers recipe added wild rice to the classic bread stuffing. Every year whatever I make I always wish I made another so this year I am making classic stuffing, making smaller amounts of the different mix-ins and making the different types in muffin tins. This way I get them all. I love bread, sausage and apple stuffing except for the fact that the sausage prevents you from eating leftover stuffing 6 days afterward
Stuffing is the best! and your stuffing recipe is the best i've ever had
"I'm not mad, but I am disappointed" made me lol.
YUM!!! I’m going to make your recipe this Thanksgiving. This is going to wow their socks off!
Great recipe! So simple but perfect. Foil sound is the anti-ASMR.
I make stuffing just because, it doesn't have to be a holiday. I make it the same way you do but with 1 added addition (dry pure savoury, MT. Scio Farm from St. John NewFoundland - highly recommend getting some if you can)
Stuffing is Epic ❤
You could literally cook a shoe and I would enjoy watching you do it.
Great cooking, I'm a chef, I love my job and I love making cooking videos!😋😋😋
Can't wait to make this! Thank you, Alison. Happy Thanksgiving.
This looks almost as good as my mom's cornbread stuffing.
Stuffing 🎈🎈🎈 90 min of generous recipient!
I swear I could smell it when the celery went in the skillet 😁
First time , I visit ur channel and I found it's awesome😍😍. I like ur recipes and style of cooking 👌👌👌. Great effort, amazing skills 👏👏👏. I'll try most of ur recipes. Stay blessed my new friend❤❤❤❤
New subscriber here!This was a killer recipe for stuffing,our Thanksgiving was last month,so I’ll roast a chicken and make this,fantastic.🇨🇦
Everyone gets their own pan of stuffing! Just kidding lol but I always have fixings to make more the next day it’s my favorite😀😀 .
Love your videos so
Much!
I add mushroom and Saudi Samoyed somuch I am full by dinner especially once I make the gravy
Assalamualaikum bhai
Ma sha Allah Apnar vlogs ta khob sundor amar khob balo laglo nice upload
damn this looks SO good and chronchy.
LOVE!
I made this stuffing gluten free by using a loaf of Canyon Bakehouse gluten free bread I had in my freezer and it worked perfectly!
No one eats stuffing in my family except me, but Thanksgiving is not thanksgiving without stuffing! 👍🏻
Thanks for sharing the video👍
AWESOME!
There's a character on Another Period called Celery Savoy, played by Missi Pyle, and this dish is in homage of her.
I have mine in the oven now but I’m not getting my hopes up. I followed the bread to liquid ratio in the recipe but my bread pieces got so soaked that they turned to mush! It was a total mess going into the baking dish and didn’t look like hers at all. I’m going to be a lot more conservative with the broth if I ever try it again.
Love her
Do you keep your stuffing on the counter after the first bake or do you refrigerate it?
This is the way I make it… except I toast my cracked wheat bread…… it’s the best!
Delicious recipe
Nice
I’m very impressed with your herb garden. I can grow them for a few months then the damn things die for no apparent reason. I am very impressed with your stuffing/dressing recipe. Is it ok if I cook it inside of hollowed out sugar pumpkins?
I find the flavor of sourdough a bit distracting in stuffing . A more neutral French bread or crusty white bread would be better in my opinion.
How are you going to make stuffing without sage?
I’ve never had stuffing and i never wanted to try it until now 👀
it’s really the best food
thank u alison!
If I wanted to add sausage (my family prefers stuffing with a meat or protein mixed in) but still make it in a 9x13, what should I leave out or reduce?
Hi Alison , I am really in love with your colorful jumper … do you remember where you got it please ?
Only thing missing is the sage, got to have stuffing with sage
Made this, taking a chance as a non-stuffing person, and it was spectacular and I am a convert! I am bringing to my partner’s family Thanksgiving. Question-if I were to add some sort of meat to this, what type and at what stage would work? I’m a vegetarian so I will be happily enjoying my pan cooked exactly as written, but is there a way to add meat? His family “always” has meat in their stuffing, and I’m a little worried they’ll be disappointed by a vegetarian dish, no matter how delicious
Literally just throw it in there, just make sure it's cooked already.
Can you do the first bake the day before and do the second bake on T-day?
No sage in the stuffing? Sage to me is a classic stuffing flavor
I added it when she added the herbs and it worked well
love your outfit!
I thought there was a ceiling on how good stuffing could be. I was so wrong. Don’t think, just make this.
Yeeea, watch that oregano. It'll take OVER! Especially in the spring. My poor thyme 😢
Alison! Are doing a tour or any book signings anytime soon??
If you wish you can ask any questions you want food industry
Almost every country I traveled & eaten local food
Hot take: Alison Roman is the astute chefs answer to Chelsea Handlers in the know chaos
I love your giant couch, where did you get that?
So as someone who isn't American / hasen't celebrated thanksgiving before and has zero knowledge on all the different meals. What exactly is stuffing? I thought it was something that you have to put in the turkey, like.. stuffing it... but since she talked about 'people are happy when I bring out another bowl of it' I realised you eat it as a side dish?? or?? am I wrong??
lol sorry little confused Dutchie here.
You’re totally right. A lot of people choose not to stuff the bird, though, and just bake it in a dish (mostly out of fear of getting food poisoning from an undercooked turkey or (at least in my family) just because it grosses-out the non-turkey eaters). A lot of people will call it “dressing” if it’s baked in a dish, but “stuffing” and “dressing” are often used interchangeably.
Genius
ALISON where is this gorgeoussss couch from?!
Where is the sweater in 3:15 from?
❤️
Hi
A1