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

Stuffing

Episode 1

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

PART OF:

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.