Shows > How We Do It > Season 3: Sides and Salads


Episode 1

Black Walnut Wild Rice Cantaloupe and Grape Salad Oyster Stuffing Corn Maque Choux Cheesey Cream Corn with Smokey Bacon O'Brien Shred Cakes Cloverleaf Rolls Yukon Gold Mashed Potatoes with Cream Cheese Mango Curry Chicken Salad Glazed Baby Carrots Caprese Salad


This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs gives it a natural flavor and the combination of different breads give it subtly complex flavor and textures. This recipe is almost as easy as opening a box of convenience dressing with the unnatural dried spice flavors – so why not make your own? This traditional recipe can be varied by adding a couple of chopped apples or some chopped toasted nuts. Never throw 3 or 4 day old bread away in the weeks leading up to Thanksgiving – bag it, freeze it and don’t be afraid to use 2 or 3 different breads. In this recipe we used Italian bread, sourdough and cornbread to add dimension and flavor complexity.