[Photograph: J. Kenji López-Alt]
As Serious Eats overlord, I wish to take the time to provide thanks once we celebrate our ninth Thanksgiving wonderful you, our beloved Serious Eats community. To begin with, I wish to thank our community of significant Eaters, that is now millions strong, for supporting us with regular appointments with our website. We lately received an e-mail from the readers which i hope reflects the emotions a lot of you’ve for the work:
"Hi Serious Eats Team—I desired to express gratitude. I’ve cooked a lot of your recipes and shared all of them with many buddies. It’s your content, how you keep it in check, it’s everything. It is the collective you! A lot of people have experienced happy homes with happy meals due to the work you need to do.Inch
If I needed to describe the main mission of significant Eats, I could not have stated it much better than that: Making people happy through good meals are what we should truly attempted to do almost ten years ago, which is indeed a collective effort.
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The Food Lab's Sage and Sausage Stuffing (or Dressing)
abmorse1: I made this last year and can add one tip: Reserve some of the uncooked stuffing from the baking pan. Hide it in the fridge overnight and throw it in your waffle maker on black friday.
Hank Arnold: I've been making this Recipe for 30 years, and my Mother-in-law for decades before that. I make a little bigger recipe as some folks like it cooked dry, and others nice and mushy like Kenji does, so I use more onions (2-3) and sausage (2 pounds), but the end result is the same. And, it's absolutely better made at least ONE day ahead of your dinner, the flavour explodes after sitting for a day.\n\nThis stuffing is too good for just once a year, I cook it a few times a year it's sooooo gooood!
Mitch Orton: You, sir, are an American Hero. I'll be making this stuffing this year, thereby saving my family from the horrors of shudder box stuffing.
Bruce Cook: Sear and put some thick pork chops on a small layer of dressing and cover with the rest of the dressing.
Gtothee: I just made this for Thanksgiving and it was beyond amazing!!
Michael H: This is a great video. Thanks for posting!
Kirby Weldon: I'm pretty sure I'm actually most thankful for the gravy. The stuffing is probably second in line, though.
Samuel Park: This video was so helpful. I always wondered why the recipe calls for sauteing everything in a dutch oven first and then putting it into a casserole dish. Why couldn't you just saute everything in a skillet? Now I see that its just way too much stuff to fit in a single skillet.
Saltycrabs: Kenji how did you get my mom's stuffing recipe? That recipe is a family secret lol.
Leekersen Pinto: why not blend the bread into a powder?
Zachary Martinez: comment #24 whoooo XD
clavo1975: Just got it into the oven, now awaiting the payoff.
Klapaucius Fitzpatrick: I don't understand sorry 🙁 What are you supposed to put inside the turkey ?
James McNulty: NOTHING!
Klapaucius Fitzpatrick: Ha ! I thought stuffing meant that
Donna Leflore: I was wondering how you make croutons? Just cut the bread just like that and sprinkle with seasoning and spray with butter? That dish looks so good.
Christian Tao: What are some brand names of pullman loaf type breads that can be bought from a typical supermarket? Does Kenji have a recommendation for a brand?
Christian Tao: Thanks! Do you know if the milk bread loaves at Chinese and Japanese bakeries like in Ranch 99 similar to pullman loaves?
J. Kenji López-Alt: +Christian Tao those should work yes!
threnx: I'm going to make this. I can already hear the relatives complaining about the texture but I am tired of dry stuffing every year, made edible only by saturating with gravy, but too bad for them!