The Best Stuffing You’ll Ever Make | Epicurious 101
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- čas přidán 5. 11. 2023
- In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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I really like Frank a lot. He’s not pretentious or arrogant. He tells you what he does, he explains why, but also says do what you like. He just gives great guidelines and technique to go by. I will always watch his videos.
Not pretentious, or arrogant? The title of the video is literally "The Best Thanksgiving Stuffing You'll Ever Make"..................that is a bit arrogant
@@CourtyardPigeondo you think professional chef Frank Proto titled this youtube video?
@@CourtyardPigeon are you kidding me? Lol He probably isn’t the person making the title for the video. The pages that post these videos want you to click on it. I think making this the title intrigues people, no? What would you prefer them to title it? “The Worst Stuffing Ever” ?? That was a really stupid comment. Lol
It brings a tear to my eye reading all the comments about people who love stuffing. You all are my people. 🙌
Anything with Frank I watch, I know I'll learn something new.
I want to make this stuffing. I hope my sister likes sausage
New thing I learned : fond.
Fantastic stuffing tutorial. Southerner here, it's always cornbread stuffing. I use Jimmy Dean sausage, it isn't a super fatty sausage. I use fresh sage and dried sage and poultry seasoning. Celery is a must. I also dot the top with butter before baking. I. Love. Stuffing. 😆
PEOPLE
@@darinovre1442WHAT
My husband sent me a link to this and my response was “that doesn’t look like cornbread”.
Stares at you in Southern Suspicion.... It is Dressing in the South. Stuffing is a Northern word
@@celticluvr - LOL. Of course, growing up it was dressing. I am citified now, LOL.
I can eat the stuffing by itself. That's a whole meal for me. Delicious!
Yes!!
A note for non-Americans. If you try to dry your bread at 250°C it will burn (as one of the commenters below has discovered). As is the way in USA, this recipe is using Fahrenheit. 250°F is about 120°C.
my grandparents have been using this recipe for over 70 years, passed it down to my my father, and down to me. It has always been regarded by anyone who's tried it as "The best" stuffing they've ever had.
their are only a few subtle differences between our two recipes, yours being a bay leaf, and dried sourdough bread.
So, this solidifies my stance that my grandparents have "the best" stuffing recipe.
Come on Frank. You were supposed to start by growing wheat, grinding it into flower, and making your own bread.
He was busy churning the butter
*flour. I don’t want bread made out of lilacs and marigolds
We expect more Frank!!!!!😢
Cutting corners
I know! wrf is he doing??
I LOVE stuffing, it's the best part of Thanksgiving.
Always thought stuffing/dressing was the best part of the roast dinners! Still do. Glad to see it getting the love it deserves. I'd be happy just having half the plate being stuffing and the rest a small portion of the rest.
Same. That's pretty much my plate.
Can we get an ingredients list? I wanna make this and want to know how much to get
That's what I'm saying haha Not sure why people don't add it to their videos :(
@@starrstylist7441because they want you to go to their website.
@@starrstylist7441 Because they want you to pay to access the recipes on the website or app.
They want you to $subscribe :(
YES PLEASE!!!
Whats the measurements for this Recipe? Like how much stock and such
Love the Frank videos.
It would be super helpful if y’all included that grocery list for the dish in the description. 😊😊
Drooling. What a gorgeous meal! Anything with Frank, I've noticed I'm hitting the like button before I even watch the video.
Words cannot describe how much I love Frank videos on this channel.
I wish I loved anything in life as much as Frank loves butter.
I started making my stuffing with sausage about 10 years ago, then I started getting even fancier, now I'll usually cook up some mushrooms and apples as well. Heck, sometimes I will make the stuffing and just have that as a meal instead of the turkey.
My wife got a little tired of it when I was doing that weekly, tho.
Yes to mushrooms and apples. I also like carrots slices.
Add some toasted pecans and you will have perfection!
This looks incredible, and I like every step he has taken to kick up the flavour at each turn. I am going to make this over the holidays!
“And yes…it IS a lot of butter. But that butter’s gonna soak into that bread and make it delicious!”😂
This is essentially how grandma taught me. Two primary differences (probably with no discernable difference in the final product): First, she cooked the sausage and onions as you did, but the celery she boiled in the stock. Second she'd hold back some of the butter and generously grease the dish with it. That layer of butter around the edge of the dish really helps to get some nice crispness on the bottom and edges.
Thanks Chef. Definitely making your recipe for Thanksgiving this year.
I make it just like you. I always feel a little guilty for adding all that butter, rather more stock to get it moist. But you reinforced my belief that all that butter is best. I feel so much better! Thank you.
A few eggs makes it luxurious. Beaten well and tempered, of course.
My mom discovered that stuffing a pie pumpkin is the best way to keep it perfectly moist, not too wet and not too dry. Plus it comes out tasting like pumpkin! (She also adds sausage (like int he video), fresh cranberries, and walnuts. YUM!)
Thank you for demonstrating how to cook the stuffing 🙏
Those crunchy bits are the best.
Best stuffing ever! Thanks for making this Thanksgiving so perfect!
EXCELLENT!! THANK YOU!!
Great video! Did you guys ever do a video about selecting quality pots and pans? And what one should have in their kitchen?
Awesome video Frank. You're so adorable. I really enjoy watching your videos. So very informative.
You are a great teacher! Can’t wait to make! Bread toast g now. I usually go traditional thick, Texas toast with the bread.
Lovely, common sense cooking and nice portion sizes 😋💖yum
I'm so happy you kept the crust on. I don't know why people take it off. I think it's wonderful! Thanks! This is a great recipe. Happy thanksgiving!
For those of us who are paying members, can we get the link to this on the website? I see several stuffing recipes and the "sausage and herb stuffing" recipe is similar, but not exactly the same as what's being done here.
❤ Thank You!! Looks yummie...😊
Last thanksgiving I made your mashed potatoes, this year I'm making your stuffing. I bet it'll knock my socks off.
Nice Job! He's a True Chef.
Yum! This does look like great stuffing!
Definitely making this
Stuffing is the BEST! Great recipe! Pretty much the same as mine except I add diced apples which everyone seems to like.
Fact check, true. I was skeptical as my previous dressing preps were much more involved. But the universal take at the table was this was the best dressing I ever made. I never thought to use baguettes but now that I have, I am never using anything else. Crispy, light but not soggy and still ready for gravy. The key is having a baking dish shallow enough for the edges to get some browning while the middle just is firm. Obviously the oven temp matters and I'd say 350 for 30 min is the baseline, which of course you will have to juggle as the rest of the meal comes together. Just dont rule having to stick it under the broiler for a couple of minutes to finish. Finally, I really suggest using a hot breakfast sausage as the kick really contrasts with smashed potatoes loaded with butter, cream, sour cream, roasted garlic etc.
Great teacher!!
I agree its neither here nor there when it comes to putting the stuffing in the turkey, but one point I will argue that agrees with you is that the aromatics (lemon, onion, bundles of herbs) you can shove up the turkey instead of stuffing makes the start of an AMAZING gravy.
There's no way that dressing isn't going to be delicious outside the bird.
I need measurements for this recipe please, I've never made homemade stuffing and I want it to come out perfect.
Will be making this today
That looks absolutely delicious.
Your stuffing is by far the best!! So far I have made it three times and each has been a super hit!! I owe all the credit to you because I used your recipe on the last bit!! Thank you so much!! I will be making it for Christmas again! 🙏💐
I will be making it this xmas. Do you know how much chicken stock he put in because he said put half in but half of what. Thank you.
Frank is awesome!
love Frank
Wow, that's the way I make it although I'll cheat and used the bagged "bread"..
I am so glad Frank is doing these videos instead of the other ones where they swap out the ingredients. Hated those because I wanted to see what a real chef does, not some amateur Epicurious queen or alternative strange twists on traditional style recipes.
Adorei o vídeo 🎉
I made a sausage and cornbread stuffing this year and it was a hit. Will be taking it to the next level in 2024 by using the fresh toasted baguette instead of the cornbread stuffing in a bag. And like the idea of cooking it a little hotter like Frank did. Did mine at 350 and it could have been a little more done. Great video
Can this be prepared the day before serving? This looks amazing! Thank you
I love Frank Proto
We put apples in our stuffing, I like the sweetness it adds a lot 🥰
Frank must own a butter business.
Ohhh, that is the perfect Thanksgiving plate!
Love the recipe
That does look awesome
Book marking this for december.
fist time looking for stuffing recipe. This is the first i found.. seek no more, i’m making it❤❤
Adorei o vídeo
@3:48 "When cooking onions I always add just a little bit of salt" Grabs a 5 FRANK FINGERS Sized mound of salt and dumps it like a construction excavator.
😂
Top demais ❤
Seriously yum Frank
DELICIOUS ! soo easy too!!
I SEE FRANK I CLICK SIMPLE AS
For everyone complaining about calling it "stuffing": you can put this in a bird cavity if you want; no one's stopping you.
If people could be paid for picking nits, some people would be billionaires..
I make his pancakes too, they are awesome!
[ @ 0:00 or 0:01 ] Chef Franklin Proto Culinary instructor, May be Displeased with me for this ! But I'll Comment anyway;
There is a Combination of Ingredients which are called; " The Cajon Trinity " ( Trinity means a ?~ Unity of 3 in 1 ) !
It consists of " Bell Peppers, Celery & Onions. " Any Combination of these Three will Add an Excellent Flavor Not to mention
Aroma to whatever Entre' you include it in ! Celery & Onions is the Basic Flavoring in Bread Stuffing. Bell Pepper & Onions
go well ' added ' in Hash brown Potatoes.
Centrifuge tests prove that stuffing is a better vehicle for gravy.
Uncle Frank is the best ❤
No egg? I thought you had to put a beaten egg or two into stuffing.
Oh yeah STUFFINGGGGG ❤
Thank you.
As much as I use Epicurious and as much as I love Chef Frank Proto videos it for me is really sad that there is never a recipe with the video. Yes he goes over steps but no mention on the amount. For me as someone who enjoys to cook but always uses a recipe makes me so happy but very sad knowing I will struggle to make this. Is it 1/2 cup of chicken stock or 6 cups?? I don’t know and will never find out🤷🏾♂️
You sometimes can find the recipes in their App or website, but it's not free.
It looks like he used at least 2 cups of stock. If he added more, it wasn't in the video.
He's teaching to cook. He explained exactly what to look for because the amount of liquid is always gonna be slightly different depending on a few factors. Cooking is different than baking which is what makes it more enjoyable. Those who use methods in lieu of just following a recipe will never write a review that says "I followed the recipe exactly and it was soggy - 3 stars"
@@ronnie5868I think it was 4. It was a two quart (8 cup) measuring cup I think? And he used half. I payed the video like 10 times trying to figure it out 😅
I think you add enough to get the consistency you want….
I'm so glad I found this. Question: Can I made ahead and freeze till the day I bake it?
Bell’s Seasoning is what our family uses. We follow the recipe on the back of the box. That’s the smell of Thanksgiving!
I love American stuffing. One of the few American foods I like.
Oh my gosh, I call it dressing but I love it too
Stuffing, the combination of the four Earth elements. Fire, water, sky, and crumbs.
I love putting poultry seasoning in mine.
As somebody who has always loathed stuffing... I'm actually excited to try this recipe, see if it can change my mind
I can't wait until next Friday to read your comment!
How was it?
Go Frank!
My family's go to stuffing recipe is bread, carrots, celery, onion, butter, chicken stock, herbs de province, and dried cranberries. I still make it this way now that I live alone. Adding sausage to a stuffing just seems odd for such a savory rich dinner.
It's interesting how people make it so different. We use a couple of diced apples instead of cranberries. Stuffing is the universal glue that joins the world. 😊
No such thing as a savory overload. I get people come to my house *just* for my dressing - which includes sage sausage
@@R8RsYF
Love cranberries in stuffing.
You HAVE TO add sausage to the stuffing- it is awesome!!!!!!
Nope try it with the sausage. Elevates it to a new level
this looks nice
Adorei
“ we have a lot of butter here already “ you know, you can make stuff taste great with maybe half the butter
Lol yes. But maybe half as great? Still great!
I know someone who is going to be in a food coma this Holiday - ME! 😋
LOL. Count me in as well!
I love stuffing
In my 35 years, I've never seen (or heard of) someone putting sausage in with stuffing...of course, I don't like to eat the stuffing some of my family makes because they NEVER cook the celery or the onions, so them missing this step should come as a surprise.
I just bought a house last year and am hosting Thanksgiving this year, so I'm trying to find the best recipes.
I always use sausage for my stuffing!
Really? I have been using sausage in stuffing for 20 years. it's not something new, I have been to lots of friends Thanksgiving and may do the same.
We've never had meat or sausage, either. We have a very large family and extended family. No one adds sausage.
@@user-xi7gz6sz4w What part of the country do you live in? Maybe it's a regional thing.
I've been making my Mom's recipe for sausagemeat stuffing for over 40 years and so it's not new thing! I make 3 different stuffing at Christmas. We love it
I always add an egg 🥚 or 2 my mom always did.
All the carbs, can’t wait.
Top!!!
This is similar to what I do - I add an egg to it though, I did not do the major butter addition - I think I'll add that.
🎶If you love Frank and you know it clap your hands! 👏 , 👏 !!
Adorei o vidio
I add sliced apples and beaten eggs to mine! 😋
Great tutorial, but would have been nice to have a recipe for it
But you just watched it.
@@girlygirl2969 oh I'll get it written down, but so much easier if I could just save something, lol.
@@girlygirl2969doesn’t say how much stock, how much sausage, etc.
The answer is I think that it depends
@@kylebeatty7643That’s a stupid response.😊