I Tried 20 Thanksgiving Stuffings (So You Don't Have To) | Eric Kim | NYT Cooking

[@DanielleEatsFood]

Eric Kim is a gem. Kind, a good listener, so thoughtful. We went to high school together and he got along with everyone. NYT, please treat him right!

[@davidthedeaf]

I appreciate how you told them to treat him right.

[@jadedaru9926]

I agree. I met him recently at a NY Times Talk and he is also an absolutely delightful person. I love him and his recipes. He has expanded cooking expertise with his recipes and videos.

[@toastiesin]

Love how as he's explaining each of them, he has something positive to point out for each them.

[@AmiableGrace]

Please make this a yearly thing but only if Eric does it. He’s so wonderful.

[@zanib]

“Don’t yuck other people’s yums” I love that! It’s so true, what’s not good to you may be great for someone else

[@ashleycochran3570]

Loved the use of it in this context 🤣

[@LewBryson]

Words to live by.

[@ddacoe0]

Kat Blaque says that all the time! I never heard anyone else use it, so I honestly thought it might just be her own saying.

[@christianhansen3292]

i would not eat shellfish in my stuffing. i am a purist.

[@ephemeraldgames]

@@ddacoe0 it's super common among sex positive/kink communities, I'm under the impression that it originates there (as is my friend group of people who work in those fields) but maybe I'm wrong?

[@broccolirahb]

Eric, you’re wonderful. Don’t yuck other people’s yums, cheering on different parts of our country, finding something praiseworthy in each dish… you show grace and honor to others, even around something like stuffing. I hope you have a lovely thanksgiving 🙏🏼 Oh, and yes, I suppose I’d consider bread pudding stuffing.

[@rebeccahenderson9065]

amazing how NYT cooking has SO MANY engaging and charismatic chefs

[@robinlillian9471]

They probably only hire presenters who look like models.

[@colehartis2194]

So much intention for the best side dish. Eric is such a gem.

[@ctwlk]

The chart at 24:02 🤣! Thank you Eric & team for exploring all those options. I'm confident that your 2022 stuffing is gonna be a masterpiece, since you made such a thorough research to develop it. This year's covering of thanksgiving recipes by the NYT is so endearing, and by the looks of it everyone had fun producing it.

[@kelpauly88]

He is so kind and positive and such a joy to watch! What a fun video.

[@daviddickey370]

You know, this deserves a series: Call it "Spoiled for Choice," and demonstrate the Times cooking's recipes for things folks like to make that are represented by a dozen or so recipes. (P.S. I'm all over that Suzanne Goin recipe, tbh).

[@WantedVisual]

This is a delightful video. I shouldn't have watched it while on a restricted diet in medical isolation. I might end up gnawing my way through this desk, but I'm definitely saving this for later, when I have access to a kitchen again.

[@jaymaybay]

After seeing him with Maangchi at the NYTimes Food Festival, he was definitely charming and amusing, not to mention able to go with the flow and have a sense of humor about it all. Pay this guy well.

[@lukec.9819]

Would love to see them do a video together!!!

[@lizzy2786]

His energy is so pleasant ❤️ and he seems very kind. these is the first nytcooking video ive seen and now i will watch a lot more because of him!

[@carrieblakeslee3602]

Yes! Wild rice should go in all of these. It’s super nutty and textural and nom nom nom. Just get stove top and add a couple cups of cooked wild rice and sautéed mushrooms/onions and you’re good to go.

[@WOOAHthatshot]

Stuffing is one of my favorite foods ever - it's a shame that it usually only gets made during Thanksgiving and/or Christmas. PSA: MAKE MORE STUFFING, EVERYONE!!!

[@YukinoMayazawa]

Your second life begins when you realize you can have stuffing **whenever** you want!

[@jessehachey2732]

Same! 😋 with mashed potatoes 🥔 and gravy! Even better if the mashed patatoes have cream cheese/sour cream, and/or Parmesan, or chives and always plenty of 🧈 butter! I mean, if you’re going to go all out 🤷🏼‍♂️

[@tpn1110]

I cannot handle the guilt of eating bowls of divine stale bread soaked in butter any other time of the year 😂

[@JamesonNichols]

I do roasted chicken and stuffing as a side, at least 5 times a year.

[@girlsdrinkfeck]

in UK stuffing is a weekly thing on our sunday roasts , america hasnt got a clue how to beat us

[@TPark-rf3lt]

Honestly, an only stuffing party sounds amazing 😍

[@blueberryblues3365]

Great Job Eric and company. Lots of work! Loved hearing about all the different combos. I tend to make cornbread, sausage, mushroom stuffing. But growing up in an Italian house we always had a wet white bread stuffing with raisins. It was cooked in the turkey and removed in one piece and sliced like bread.

[@jmulvey26]

"Reminds me of North America ... you know what I'm talking about?" I always love Eric's content! He describes things so beautifully and allows the audience to really get a feel for what he is experiencing.

[@farmerchick3040]

I always wanted to try the oyster sausage stuffing for Thanksgiving but a lot of my guests hate seafood lol so I always make Portuguese stuffing with chorico onions peppers and lots of garlic butter Portuguese bread parsley and it is really good.

[@riorio982]

Not all heroes wear capes. Some wear a cute t-shirt and make tons of stuffing....

[@GregCurtin45]

Thank you Eric. You are always enthusiastic about your craft and open minded to learning. Did I mention a great teacher? If anyone reading this is looking for a simple TGD dressing recipe I will offer up an easy base to build upon: Apples (Ida or Paul Reds),cooked with the onions. Your favourite 3-way bread combo. (Rye, Sourdough, White for example) Seasonings: poultry seasoning, sage, onion powder, celery seed (or salt), Thyme, and most importantly.... Herbs de Provence. Chicken or Veggie stock. Divide in half and bake one for crsipy stuffing and leave the other for moist (non gravy eaters). Lastly, make a lot as it freezes well in a zip top bags and can be used to stuff chicken breasts or pork tenderloin all year long. This stuffing gives you a sweet/savory flavour that most will enjoy and clean their plates.

[@tyghe_bright]

My mom's stuffing was a bag of the bagged bread stuffing, a loaf of homemade cornbread, lots of butter, celery, and onion, sage, breakfast sausage, apples, and hazelnuts. I like to try something different every year. This year I'm doing a Native American inspired wild rice stuffing with dried cherries and pecans. I really loved the (Mexican) chorizo, pecan, and cornbread one I did a couple of years ago... but also, on the other hand, love the one I did last year that was a minimalist one with brioche, celery, and leeks that used white wine in the broth.

[@babettecohn2125]

Always great watching Eric demonstrate for us, and this is no exception! The Melissa Clark brioche stuffing has been my go to for a few years now, and sadly, we are in the middle of moving, so no cooking Thanksgiving for me this year. I already saved the Thanksgiving Stuffing recipe after reading the article & recipe over and look forward to trying it another time. Other recipes look great to try during the year instead of waiting until next November!!

[@catebrooks6779]

Great job! I'm so impressed with his stepping out of comfort zones and trying to be impartial. I would have liked even brief reactions on every stuffing from the other tasters, though.

[@Juuleeah]

This is so wholesome to watch - what an absolute treat it is to watch Eric ❤

[@annek1226]

I patiently waited to see if my family’s stuffing would find itself on your list but no. I came from an Irish family in New Jersey and my father’s mother always made a potato stuffing. It was never Thanksgiving for him without it! It contained russet potato ,onion, egg, and then salt, pepper, as well as both ground and regular dry thyme.

[@robinlillian9471]

In Pennsylvania, they call it potato filling.

[@jillionairess]

We call those funeral potatoes! :D

[@Rebecca-zj4wq]

It's also the main stuffing you'll find in the Canadian Maritimes.

[@88Eleo]

I am Italian and I didn’t know a thing about stuffing because we actually don’t have the “stuffing tradition”. I am going to make one of these for sure this Christmas 😊

[@kaythegardener]

What about ravioli, manicotti, etc in Italian cooking??

[@88Eleo]

@@kaythegardener Italian cooking is much more simple in our everyday life…ravioli, manicotti, lasagne and all kind of filled pasta dish are usually for sundays or festivities ☺️

[@QueenOfTheNorth65]

I was raised on Pepperidge Farm stuffing in the green bag, which is the cubes of white and wheat bread. My mom would sauté onion and celery in butter, then boil the neck of the turkey with the giblets, liver and heart of the turkey. She’d discard the neck and cut up the rest to go into the stuffing, along with chicken broth. It was SO GOOD. I still make it today.

[@orbitaljunkie]

I like that boxed stuffing so much I mess with it non-Thanksgiving times as well.

[@settheworldonfire94]

I’m a cornbread stuffing person myself. Some of these looked really interesting.

[@Mialuvsveggies]

Really enjoyed this stuffing run down, Thank you all and Happy Thanksgiving

[@geniec5719]

love the range here. cannot wait to try Eric’s ultimate Thanksgiving stuffing now.

[@Artofcarissa]

I never really liked stuffing until I tried my great grandmas stuffing recipe; she added a bunch of amazing ingredients to it (sausage, bacon, apple, pine nuts) and the texture was a lot softer and more moist than most stuffings which is why I think I liked it better.

[@jillionairess]

Sourdough, sausage, mushrooms, water chestnuts and pumpkin seeds. :D

[@TheNinnyfee]

Thank you for all your hard work and nice presentation, this was a fun and very teaching video. I might also lose the egg if I made stuffing, vegan or not. I had such an idea explosion re stuffings like alpine with potatoes, Swiss cheese, pretzel, and mushrooms, Spanish with pan con tomate, patatas bravas, chorizo, and a saffron stock. Or a really bad pun but great idea would be Turkish Turkey stuffing with cemen, sucuk, and bulgur, or a tagine or bastilla stuffing with dried fruit, nuts, and couscous. I also thought about the article by Mark Bittman about stock varieties, these could totally enhance your stuffing game as well. ♥️♥️♥️ I know stuffings are usually eaten by all the generations together, but if only adults are present you could even add a little wine, cognac, calvados or whiskey.

[@lizsteilkie]

Traditional southern cornmeal sausage celery onion stock and eggs usually Walnuts or pecans for texture...yum!

[@Carol-sr8my]

So glad you tested all these, sometimes I want to try different stuffings but end up sticking with tried and true just in case

[@michaelpropmaster]

Well, he is delightful.

[@michelleglowala2360]

I Do mine with ground sirloin, onions, celery, butter , broth and lots of salt, pepper, sage and time. so good. I wrap it in cheesecloth and place alongside the bird in the roaster pan one hour before the dinner.

[@fivemjs]

I grew up eating the “dry” stuffing like most of those resembled but my in-laws make a very different style. It’s much much more liquid and has an almost porridge type consistency. My husband HAS to have it or it’s not thanksgiving :). I actually grew to really enjoy it and honestly prefer it I think. Everyone is definitely different!❤

[@flanamac7993]

Thanks for the run through. I do a 50/50 mix of cornbread and challah with the classic aromatics saute and homemade turkey stock. I make the cornbread in a madeleine form so there is lots of edges. This year my friend asked for sausage, so I will add that. Your video wants me to add chestnuts. Maybe next year. We will be making it as stuffing inside the bird.

[@whatshername369]

We eat used to eat Stove Top Stuffing all year around. It's a great single mom staple for the price and how easy it is to make. Add fresh veggies or broth when you can. I am looking forward to it for Thanksgiving.

[@keawarren]

That is my recovering from a migraine comfort food. Stovetop with cheddar cheese melted on top. It holds a special place on my heart. 😊

[@DomenicMerolla]

Amelia’s t-shirts are a background star of this one

[@Cin2023]

This was fun! 🤗 Wow! I didn't know there were so many versions of stuffing. 😵‍💫 Some of these, I think, people didn't know what the heck they were doing just threw stuff in a pan. 🙄 I'm team cornbread and noticed that you missed the regular traditional southern style cornbread stuffing with turkey broth, poultry seasoning, sage and giblets, served with a of side of cranberry sauce. 😋 Thanks for the video! 😀

[@kaitlinerikson6810]

I love this! Food memories are so strong. I continue to make my mom's stuffing recipe because I love it, but this video has inspired me to branch out. I'm going to make an additional alternative stuffing this year and see what people think. Thanks Eric!!

[@redwineandagingerale]

My grandma's recipe is super simple. We use white bread from the bakery, soak it in milk, add sauteed onion and garlic and it's baked with butter slices on the top. Seasoning is just salt and pepper. It's everyone's favorite christmas dish! I'm german, we don't do thanksgiving.

[@Debba521]

Terrific video! Appreciated the many cultural and ethnic influences that provide so much diversity in the stuffing ingredients. Gave me a number of ideas about what I might try this year, so very helpful. Just wish I could have been there to try them all out! But seriously, who knew Marilyn Monroe had a stuffing recipe? She loved her Joe and wanted to be a good wife. That's sweet, though a bit sad. I don't think he ever got over her. Ah well.

[@ladycurvicorn9585]

I'm really intrigued by the spinach one.

[@lukec.9819]

Really enjoyed your reviews!!! 👍😊 Loved your reactions during taste testing.. especially @20:18 😊❤

[@Baphometrose]

We make sort of a classic Thanksgiving stuffing at home. Sourdough, poultry seasoning, vegan butter, vegan chicken stock, Impossible "breakfast" sausage, sauteed white onion and celery, salt and pepp. Delish. After watching this, I'd love to make that mushroom bread pudding.

[@atinycrow]

It's amazing how different every American family's stuffing is! My family does big cubes of crusty bread, dried cranberries, pecans, onion, celery, garlic, thyme, sage, parsley, butter, and chicken stock (more if you're not actually stuffing it in a bird). No eggs because I think a lot of the collagen from the chicken gets into it so it's not crumbly or dry at all.

[@anniebaby1]

i’m about to watch this whole video, knowing full well that i’ll never want a single stuffing (dressing please) aside from my mom’s, which originated from my childhood best friends grandmother. it was written on an index card. we all like what we like ¯\_(ツ)_/¯ but that’s the magic of eric kim. i still want to watch :)

[@AS-wn8pd]

Eric is such a gem! Love this.

[@xoxo4335]

Asking as a curious European: Isn´t stuffing made to be inside the turkey? When did it get popular outside of the turkey? Is is considered a side or a main dish (say for vegetarians). So interested how this kind of recipe evolved - thanks for any answer :)

[@roxpr2000]

In recent years more and more people cook the stuffing outside the turkey, in a pan. The bird cooks faster (helps in keeping the breast from drying out) and it's better from a food safety perspective.

[@xoxo4335]

@@roxpr2000 Makes total sense, thank you! :)

[@carrieblakeslee3602]

Great question! Stuffing really is meant to be “stuffed” into the bird. Otherwise the same thing is called “dressing” when cooked outside of the bird. Since most folks make too much filling to stuff the bird, dressing has been around since the inception as to not create waste. I’m not a historian or an expert. Just a lover of Thanksgiving. 😆

[@fabrisseterbrugghe8567]

My family recipe is noodle based with onion, celery, bacon, and winter savory. my best advice, is to use the celery leaf wherever possible. It adds more flavor. Until I became allergic to meat and sensitive to fowl, we chopped the boiled liver, gizzards, and turkey neck into it, too.

[@Suzd.2591]

Love this, Eric. So many variations. Going with cornbread this year. Regarding oysters, always go with fresh. Looking forward to seeing your new recipe.

[@abby--]

Zero hate for packaged stuffing! That Pepperidge farm mix is actually fire

[@LauraSimpson]

The resulting dressing is so delicious. It's going to be my go-to for future Thanksgivings (and other occasions)

[@RockstarBonnieYTEXTRA]

made this stuffing and it came out so f***** good that my ten year old requested it again for christmas eve dinner

[@greenspark101]

Ok he was just delightful! This was great 👍🏻

[@jenniferflynn4948]

I use and doctor the Joy of Cooking recipes. I buy fresh bread from a bakery: garlic Tuscan, rosemary & olive oil, sourdough. Fresh herbs. But basic recipe.

[@Kariwable]

I'm a Bitman fan- and. new fan of Yewande.. both great stuff

[@moderatedoomer2945]

My best dressing recipe had a base of 50/50 corn bread and sour dough, both cooked at 200 for an hour and a half. The sourdough gets very dry and soaks up liquid and the corn bread keeps a lot of its own moisture, a nice contrast. Add stock, sauteed mirepoix, herbs, salt and pepper, and turkey liver (optional). I feel that this the right balance of well seasoned but still is focused on poultry, veggies, and herbs and not crushed under bacon or sausage. I normally like salted pork products but I feel that Thanksgiving dressing does not need it.

[@philoctetes_wordsworth]

After much debate, it was decided by my friends and I that it is dressing if it is in a pan, and stuffing, if it is stuffed into something.🤗🤗😋💋💋🫶🏻I grew up on dressing made with ½ bread, ½ cornbread. It is a nice balance.😁

[@arisu229]

I ate Lap cheoung today. That mochi rice stuffing does look fancy.

[@kaemincha]

if no one has tried it before, southern dressing is absolutely delicious! it is definitely considered a main where i am from, not a side.

[@fousies]

I love this. I need the entire recipe book

[@adriannademadriguera4859]

thank you, Eric. you are a true rock star.

[@jilllowry6235]

Could you list your top five or six? Your face pretty much said it all (loved that), but I couldn't write them down fast enough.

[@markevans9188]

"Don't "Yuck" other people's "Yums" . such a good motto for life

[@carrutc2]

Such a good video, so interesting and would love to try them all. In my house and I thibk maybe generally in my part of the world we add only butter or oil but never stock or other liquids so our stuffing Is a different texture I guess, which I love but also love these new ideas

[@b_uppy]

My mom makes the best classic bread-based stuffing. Hers considers texture, flavor, etc. Yes, stuffing is drier so that you avoid a gummy wad of dough, it's also why labeling can be very important. You made an assumption that will adversely affect a tradition stuffing, as well. To shuck oysters you need to start near the hinge, as well as using a twisting motion... Stovetop Stuffing was marketed to have the extra appeal of an all out stuffing cooked in a bird, hence 'stuffing' in the name, versus just dressing..

[@ralphedelbach]

Nice idea to put some apple into a Christmas stuffing. What kind/s work best in your opinion? Nice video. Thanks

[@jazzeywest3236]

Thanks so much! Loved it.

[@billmarx9332]

Dude, I read your story (before ending up here), and laughed out loud several times. My mouth watered several times, also - some good ideas here for sure. (But pizza-flavored stuffing? Hmm...not for Thanksgiving!) Thanks for doing all of the work, and your final recipe looks and sounds like the bomb! 👍👍😃

[@cookiea1728]

I would eat them all, but the sausage one looks divine!!

[@davidthedeaf]

I have the Presbyterian Aid Cookbook made by ladies in 1917 in Ellensburg, Washington. My gramma’s mom’s aunt was married to Uncle Jerry Vanderbilt, of that family, who left them due to their corruption and set up a hotel and candy shop in that town. Aunt Henrietta also contributed to recipes in the book, but in it was a type of stuffing that became my favorite. It uses corn syrup, Worcestershire (yes it makes it great!), nutmeg, rye bread, and much more…but it noticeably has NO SAGE. This definitely has what that chef in video would call Umami, sweet lightly, salty, savory. The only flavor missing is hot spice, and that is fine by me! I really wish the rare old recipes in this book would not be lost, after I pass away, and could be published for others to enjoy. It would be a terrible loss.

[@FrolleinMiez]

Never had stuffing/dressing since it's not a thing in Germany or at least not something super common. Don't think I've ever eaten any sort of bread based casserole. After seeing so many recipes I might try one or two.

[@yoonieyang6771]

this helped me decide which stuffing to go with this year :)

[@lasiter9904]

I'm Cambodian, my family's stuffing is eggrolls stuffing with roasted peanuts.

[@Freesingskills19]

give me the basic stuffing, anyday--good broken up bread, onion, celery, butter and stock, but i would try the one with the caramelized onions and add sausage to it. i felt like some were more of a casserole instead of stuffing. great presentation!

[@mstreds]

Love your growth working on camera

[@leatherfeather3686]

So I don't have to? This is my dream

[@annieward8170]

it is definitely my dream to try all of the stuffings but not to have to make them all

[@magiccitymama1620]

I make Southern Living's cornbread stuffing and it is DELICIOUS.

[@ohshanana2397]

My favorite stuffing is cornbread stuffing

[@milkjugs4771]

my family are 2nd/3rd gen swedish immigrants so I grew up with oyster stuffing. It's such a bizarre texture when the oyster cooks and becomes somewhat gummy, but it's so delicious.

[@terrygibralter6580]

LOVED this! So charming and inspiring! Now which to make?? :)

[@diannt9583]

Most of these look enticingly great. I might have to do a hard pass on most of the nut ones (gut sensitivitiy) but I really miss pine nuts. The onion based one was very intriguing to me. I've done apples in stuffings, and love that.

[@katepluth4390]

Please post the alignment chart somewhere!

[@dralissa123]

Outstanding episode. Epic.

[@gaspitsiris]

eric is the besttttt

[@anncurran4704]

Add the oyster liquor to the stuffing for more oyster flavor,

[@carlavaladez2781]

Ooo my let me get a cup of tea… ☕️ hold on

[@chronicallynerdy4074]

This made me realize my family's dressing is basically a butter-flavored vehicle for gravy! 😅 Potato bread cubes, shallots, celery, green bell peppers, chicken stock, garlic salt, and enough butter to question all your life choices.

[@sasentaiko]

I knew it was a giant advertisement, but I watched it anyway. The alignment chart at the end made it worth it.

[@modifiedtubesock]

great Vid!!!!

[@calvinsweet3400]

Pretty Amazing!

[@ryanphilyaw8707]

Ahhh lap cheong - we call that snappy sausage!

[@gracieonamountain]

I despise stuffing, but I love Eric.

[@jeandrzyzgula]

Y'all should come down to the St. Mary's County Maryland Oyster Festival for the shucking contest and learn from the experts ❤️