My Classic Sage and Sausage Stuffing, Revisited | Kenji's Cooking Show

[@fartin_scorsese]

PLEASE keep doing the POV videos! Just my opinion, but I find them so much more instructive and helpful than any other format.

[@TheTrey5027]

Yes!! It’s so helpful to see the whole process, being able to see what his stuff looks like midway is so helpful. Love being able to cook along and make sure it’s coming out right

[@99999me1]

It's great except I get motion sick if I watch it at 2x.

[@brentsalem3366]

@@fartin_scorsese why are his nails painted that way though? Dads shouldn’t do this.

[@brentsalem3366]

Hilarious I got a bearskin sweatshirt commercial while Kenji has pastel painted nails. They look terrible man.

[@ImKoduh]

@@brentsalem3366 He has kids and a daughter who likes to be creative. Who cares if he has painted nails?

[@RobbieBolog]

Keep the POV Kenji! I mean, obviously do whatever you want, it's your channel...but the POV has been the most instructive for all of us over the years. Happy cooking!

[@cdub42]

As an addendum, it is, in my view, what really set his content apart. There are a lot of food science creators, lots of recipe makers, but no one is showing making a whole dish from start to finish besides Kenji. Ok, that's not quite true, but he was definitely the first, and it's usually like one video every now and then that others will do it.

[@Atr0nCr0ss]

a Kenji POV cooking video is exactly what I needed today

[@3xarch]

100% here for classic pov vids from the new kitchen btw

[@schlagsaite1378]

The return of the POC camera makes me happy! Thx Kenji!

[@bushDid911]

YEEEEEAAAAAAHHHHHHH!!!! I could spend hours and hours watching Kenji’s pov cooking/rambling cams. For some reason the non POV videos as of late just having been cutting it for me.

[@cassieoz1702]

He does have to be wary how he moves around, or some of us feel very sick 🫤

[@houndonthedock390]

simply no need to bring race into it

[@SZvenM]

@@houndonthedock390 Nice

[@cassieoz1702]

@@houndonthedock390 WTF. Where does race get mentioned??

[@melz4662]

love that Kenji's technique for flipping things in the oven is just as chaotic as mine where half of the things aren't flipped and half of what is flipped gets flipped back a 2nd time..

[@illiteratebeef]

His "secret oven closet" looks more like an "extreme fire hazard closet"

[@stevenrodriguez9655]

Agreed, even without the plastic bags draped over the seal on the door lol

[@geneyoon6128]

I’m l usually never a Nervous Nelly over safety, but that closet setup does make me dread waking up to headlines about a houseboat fire in Seattle. Kenji, please reconsider! We love you too much not to worry.

[@jtdsea]

Love stuffing recipes! Glad to see a POV cooking vid. Always appreciate the process.

[@cadkoger]

Kenji being in on the mysterious toaster closet. A+

[@ashleys637]

I have used this recipe for YEARS. Good stuff. I'm a mushroom fiend (and sometimes grow them) so I often sub half the sausage for diced/browned mushrooms. And stuffing is stuffing. Dressing goes on a salad. Fight me.

[@TheTrey5027]

Thank you so much for bringing back the POV! It’s so helpful to be able to cook along/check in midway to make sure I’m on the right track

[@k.s.d.777]

please keep the pov! its why i was drawn to your channel in the first place its easier to see your technique and feels very instructive in the way a lot of youtube channels' content doesnt. thats my experience personally but pov is so helpful!

[@cchai1]

Love the return of the POV cooking!!

[@Anthony74561]

Kenji, I've been making this stuffing for the past 3 thanksgivings and it is a slam dunk. Never in a million years would I have thought to add breakfast sausage to a stuffing but it works so unbelieveably well. It's easily become me and my family's favorite part of the meal. Thanks for making our thanksgivings all the better!

[@thekrystalmethod]

I found your recipe last year from a video you posted years ago. I was always so scared to make stuffing so I always used the box ones. Making this recipe made me feel so accomplished (especially being Hispanic and cooking being such a big thing) and I’m on my way to the store right now to get the ingredients so I can make it again this year. Thank you again so much!

[@cmcull987]

Turkey, stuffing, gravy. Lovely. I think turkey gets a bad rep but if cooked properly is delish.

[@cbernard72]

The GOAT stuffing recipe! I was just starting to think about making this for Thanksgiving at my parent's place this year. Also love that the POV "old-school" Kenji vibe vids are back. I got a bit worried there. Thanks so much for the great content!

[@fischey]

It's been too long since we've had this format from you. I, like many commenters find it the most helpful and best to watch.

[@RobertPodosek]

The comment about cooking onion and garlic at the same time is such an eye-opener for me. It seems really obvious in hindsight that the water from the onion would reduce the heat of the pan so the garlic doesn't burn. Definitely going to be doing this in the future. Thanks Kenji, glad you're here in Seattle with us.

[@waymor2460]

Minus the skillet this the stuffing I’ve been making for the past 5 years or so. It is so worth drying the bread yourself instead of buying the packaged breadcrumbs. I use GF bread so I have to make my own. Such a treat to see a dressing video from Kenji😊.

[@RothOfKhan]

This is my favorite recipe of yours. I made it for my wife’s family one time and I have been requested to make it for every Thanksgiving since. Former stuffing haters now love stuffing.

[@terribly1]

Wafflize your leftover stuffing... Kenji you are my spirit animal.

[@bierbrauer11]

Trying to remember who it was on food network a while back… he’d always walk out to his yard to pick fresh herbs. I loved that so much and ever since our first home, and every move after, I make sure we have an accessible herb garden! Shout-out from Shoreline!

[@jj3665]

Love your content in all of its formats, and will continue to watch enthusiastically however you enjoy presenting it.

[@christophermartin-givens9849]

I've been cooking your slow cooker version of this stuffing recipe for years. It's incredible, still managed to get crispy edges, and is great for freeing up oven space and bringing to potlucks.

[@littlepaws512]

The POV that everyone has been waiting to make a comeback!! I love all formats but this is just sentimental for me

[@Smoot11]

I just moved to England and we’re doing a Thanksgiving on Sunday. Now I have a recipe to try. Love your videos Kenji. Thank you!

[@Freshzilla]

shoutout to jim lahey for the bread tips! lol

[@daltonott8343]

Made this stuffing last year for thanksgiving and was told its the best stuffing they have ever had! Now I'm in charge of it again this year.

[@christophermate3415]

One of my all time favorite Kenji recipes. This is one of those recipes where I get the most "I don't like "X", but I love this one" responses

[@Angels-3xist]

The Food Lab (Kenji’s book) has a great deal of indispensable holiday cooking knowledge. It’s alot to digest, but there are probably a couple hundred tricks that could up anyone’s understanding and game around holiday dishes. I’m even using it to teach my grandma a thing or two. Can’t argue with good science.

[@arbdash1]

Hey Kenji. Thanks for being there. Saw this a few days ago and making this with my daughter this year.

[@csdesjarlais9779]

Stuffing or dressing seems to be regional, where your grandparents came from and called it. My Dad’s stuffing(he’s gone) is almost that except he added the turkey liver and Madeira or Port wine. Plus Bell’s Seasoning. Kenji you must know that seasoning being from New England. He also used Pepperidge Farms seasoned stuffing mix for the bread. We loved and still love my dad’s stuffing. Everything else is just like yours.

[@MikeBartelli]

Just wanted to say I made this for my family that has always eaten Stovetop stuffing and it was a huge hit. I have a feeling it will be in the yearly rotation from now on

[@TH-jo6ri]

ushering in the weekend by sitting on top of Kenji's head. What a treat! Feel like the rat in Ratatouille!

[@xplmr1]

I know this is actual "stuffing" but just about everything you make could be considered stuffing since I'd be stuffing it in my belly! Cheers brother on another great POV food video!

[@egorruzhin1866]

the earth is healing, Kenji POV is back 🤗

[@3xarch]

kenji defining his onion slicing technique and me exactly knowing that was gonna happen was just 👌

[@WanderingLB]

You nailed the statement "the goal of thanksgiving is stuffing" ❤❤❤❤❤

[@benjaminkramer1318]

A tip for getting the inner peel off of the garlic with minimal effort: smash your clove with the side of your knife until you feel it give, then grab the clove by the nub-end with your pointer and thumb, and push down and away against the cutting board. It will pop right out. This of course is only beneficial if you don't care about your clove being smashed before chopping.

[@mm9773]

I don’t like smashing them, because it releases some juice which makes the skins stick to my fingers. I always cut off both ends of each clove, just a tiny bit, and usually the skin comes off quite easily. It depends on how old the garlic is and so on, but usually this works just fine. But the whole “issue” always makes me smile: when I first got interested in cooking, I tried all the methods, including putting the cloves into a jar and shaking it, when the real answer is “stop moaning and just peel your garlic.” It’s usually not more than six cloves or so, hardly a problem.

[@mrichardson4468]

Great video! Except for 3 cups from the top of a bag of Brownberry sage croutons she would mix in with the bread, you might have learned this recipe from my mother! Love it! Thanksgiving is the stuffing, not the bird! Thanks, Kenji!

[@Reillisson1]

When I do my turkey dinners I cook my turkey soups vide over the course of 24 hours (chef steps meathod) and then all the sides including stuffing I make ahead the day before fully seasoned and ready to eat and then I put each individual dish in its own disposable tinfoil pan to reheat the next day. Because I break the turkey down and sous vide it I make a rich brown stock with the carcass and cook it over night in my slow cooker which actually acts perfectly like a commercial steam kettle and then on the day of, all I have to do is take the turkey out of the bags and brown it in a pan and thicken the gravy and then fire all my sides in the oven but the only cleaning I need to do is the pan for browning the turkey and the pot for gravy. If you enjoy socializing with your guests then this is the way to go. Tried tested and proven, being a professional chef who’s done both restaurant and banquet cooking it’s the way to go. Also the way to ensure you mashed potatoes reheat perfectly and don’t get too dense is to whip them with either a kitchen aid or electric beater of some sort, the texture will match that of freshly made mashed potatoes, extra points if you add egg yolk and Gruyère. Love all your videos please keep them up.

[@N6gold2fire]

Kenji, I want to say thank you. Ive been making this recipe for about 5 years now and it is a hit every time. Its by far one of my family's favorite things to eat and they look forward to it every year. Sometimes we even make it again for Christmas, we cant get enough of it (even though its probably a bajillion calories 😂)

[@asdfhsfdtehaed]

your POV videos are always my favorite. looks delicious!

[@lohnesj95]

I swear Kenji anticipates my needs. Came to his channel to see if he had a good stuffing recipe and it's the newest video. This isn't even the first time this has happened either.

[@tarrelhughes1406]

I like using a metal potato masher when I break up meats. It will keep your hand further away, and I find that the rounded bar catches less meat buildup.

[@imakedookie]

you're talking about the style with one single bent wire right? like its a sqiggle at the business end?

[@tarrelhughes1406]

@imakedookie exactly that

[@HockeyDangle77]

Love seeing something similar to what we have in my family. Only big difference that I love is instead of all regular bread using half cornbread.

[@ldp7090]

Glad to hear there’s plenty thxgiving recipes in the food lab book, it’s my favorite holiday food. I’ve been busy with the wok recipes and I can’t wait to try this recipe

[@yvonnecusmano7971]

Perfection! I love a traditional sage stuffing. My favorite part of Thanksgiving meal!

[@TacticalTaco101]

KENJI! Thanks for this recipe, I went ahead and made venison breakfast sausage and tried this out, I really liked the addition of the egg; making it out like a bread pudding. Really good stuff, just waiting till Thursday to throw it in the oven.

[@dirtyketchup]

I've been making this recipe exactly for like 4 years in a row and it's delicious. The only change I make is I add a couple handfuls of dried cranberries to it before putting in the casserole dish.

[@RobDekkers]

Nice that you're back Kenji! Keep those recipes coming.

[@James-u9z2v]

Babe wake up, new Kenji POV just dropped

[@markroulette3419]

First time watching. Your stuffing recipe is almost identical to mine, which I got from my grandmother. So every year, I’m the designated stuffing maker. I always make two batches, so there is plenty of leftovers for the family ( about 15-20 people). Thanks.

[@samueloakley4254]

Kenji makes a fine point about the stuffing/dressing debate; it does all get stuffed inside an animal - the person eating it.

[@johncspine2787]

A favorite side for me is orange juice/ginger/five spice cranberry sauce..I top pretty much everything on the Thanksgiving plate with it, it’s great on turkey sandwiches too..super simple to make, just don’t add too much fresh ginger, it gets “ginger hot” pretty quick..follow the cranberry package directions and just sub in orange juice for water, some orange zest, little ginger one or two teaspoons grated, shake or three of five spice powder, pinch or two salt, make it a couple days in advance to gel the flavors in the fridge..Since I’m single, I’ve decided to just do a sweetheart turkey roast..whenever I do a whole turkey it’s just way too much. I wasn’t going to do the whole dinner, but now I’m leaning towards going ahead..I do crave that every year..

[@novajtv]

Now add crumbled up corn bread and some shredded chicken thighs ohhhhhhhh southern style top notch

[@SuzanneWho]

Hi Kenji. My grandfather used to add chestnuts to this type of stuffing. Not water chestnuts, but American chestnuts. YUMMY. BTW, love next day sandwiches with everything on it - turkey, stuffing, cranberry sauce on white w mayo!

[@dakotafisher8400]

I made this for Thanksgiving the other day. It's definitely the best home-made stuffing I've made so far. :)

[@GRAVENAP]

I always go half bread, half cornbread. the sweetness adds so much to the dish!

[@adriann2582]

coming from eastern europe this is alway so fascinating to me, besides the fact that we never have turkey, our (mostly chicken or duck) stuffing is always made with the liver and scrapts that come with the whole bird, adding the herbs, breads etc. seem more utilitarian to me.

[@cellobarney]

Loved seeing the process from start to finish.

[@jerrytran8906]

Hey Kenji, not sure if you will ever see this comment but love the content! Was wondering if you could do a video on training your palette and knowing what and when to season things with?

[@KorraTransPhoenix]

My grandma's recipe is just like this, but sans the garlic and sausage. I'll definitely make it like this, this time, though! 😊 Love you, Kenji! Keep up the good work! 🧡

[@RogerThat902]

We are getting more frequent Kenji vids. My prayers have been answered :)

[@fishroy1997]

I used to play bass for Secret Oven Closet

[@bugmuff]

Happy holidays Kenji! I hope we meet one day but I want you to know you’re a shining beacon of awesome for all us home gourmets out there. Love love love your work. Muchos felicitatos 🎉🎉🎉🎉🎉🎉

[@mxx720]

I highly recommend making this with a savory cornbread, or a 50/50 mix. I have a very similar recipe and it's a hit every time.

[@Swiheezy2]

I have a very similar recipe I found online years ago. equal parts torn cornbread and torn biscuts is my bread of choice and sage, rosemary, and thyme.

[@bryanteefy3348]

Been making this with mushrooms instead of sausage the last couple years. Turns out great

[@Shoddragon]

I make my own variation of your recipe every year for thanksgiving and christmas so I am extremely excited to see this video hit my youtube feed right before thanksgiving

[@andrewstein8397]

The GoPro is back 🙌🏼🙌🏼 just when I thought all hope was lost

[@cxmxc]

He is the POV king he’s started this sh*t I hope he doesn’t stop

[@snailscourge9873]

That Target bag in the secret oven closet is worrying me - no fires please!!

[@konstantinhungs9167]

I'm not a native english speaker and i was always very confused when i heard the word stuffing because i assumed this would refer to something you would stuff into a roast bird. And when i looked at the recipes, it never was actually used for that. Thanks for clearing that up! I assume it was historically meant for stuffing the bird but the guests liked it so much that people started to make a whole casserole of it without bothering to put it inside the roast?

[@brentb7889]

So glad for a Kenji POV!!

[@DrShkaf]

I find metal whisk works just as well for breaking up mince. Usually use it for times when need to get mince into small pieces.

[@janunumberthree]

Love this recipe - I add roasted chestnuts to my stuffing for a hint of sweet nuttiness. Thanks Chef

[@maddsmish]

My friend made this with a roll of Impossible Savory Ground Sausage and it was delicious!

[@janegardener1662]

This is very similar to my mom's stuffing recipe. I look forward to it every year!

[@koskettaja609]

POV videos are great, all content you do is a blessing but POV is the best if i would have to choose

[@carriewilson1657]

I have missed your POV videos!

[@MrMjgtad]

This is perfect timing. I thought that I was going to try a cornbread dressing this year, but I think it would be really hard to beat a classic like this. Thanks Kenji

[@courtneybarrett]

Try with both! This recipe is very similar to my mom's which she adapted from her mom's recipe. She mixes half cornbread with french bread. It's sooo good!

[@Mamajoanie123]

For sure I’m making this stuffing recipe! I’m a little nervous about your plastic Target bag so close to your secret oven in the pantry! 😮 Be careful!

[@daviderickson8759]

Love the return of pov!

[@SirGuido]

I think that the people who say they don't like turkey have never had well made turkey. Turkey is delicious when cooked well. That being said... I look forward to the sides at Thanksgiving more than the turkey lol.

[@graefx]

Basically exactly how we made it growing up though we always use cornbread. I grew up calling it dressing but my impression it was less a in or out of the bird thing and more a southern vs northern as to who called it stuffing or dressing. And seconding eating more turkey. But access to more whole turkey. Ground and deli meat is fine, but if you want to go looking for a whole bird outside of November, good luck. Especially at the bargain prices it is. I love it and wish I had a deep freeze to go around and buy up all the clearance turkey the day after. Last year one place sold their's at a dollar per bird flat.

[@ceekmils]

did I catch a Jim Lahey shoutout? deeecent!

[@_wormlet]

@@ceekmils Don't forget to add a splash of liquor

[@captonfrost]

The secret oven closet is awesome. Will probably make this ahead for Thanksgiving this year.

[@Katarjana]

Congratulations on all your recent achievements!

[@philwingfield6245]

I think the issue most people have with turkey, apart from being overcooked by cooks, is that the pre-brined birds like butterball seem to have a ceiling in terms of flavor and texture. I've made absolutely fantastic turkeys that were not pre-brined that I could control myself. Unfortunately, they're usually $3.50/lb or more, while the butterballs go on deep discount before Thanksgiving. (Better believe still that I still loaded my deep freezer with the $.65/lb discount turkeys.)

[@johns1064]

Before watching this I can tell it’ll be a classic

[@purplezart]

can the eggs be omitted for a less custardy final texture?

[@Umami_bomb]

This recipe is perfect, I make this every year for the holidays. Might change it up and go half dried sourdough and half corn bread, with homemade turkey stock (pressure cooker is a god send for that)! Also I personally think “Deb and kenji” sounds better lol but what don’t know 🤣

[@rudyfan1926]

GoPro! ❤ I love you regular stuffing recipe. Frankly, for me, I would be 1000% happy with Thanksgiving consisting of sides. Great tip on the pastry cutter! Hope you have a wonderful holiday Kenji.

[@serisothikos]

I think the only thing I'd alter about this for my own stuffing is reducing the size of the celery dice; I've never been a fan of the texture. Otherwise this is really close to what I do already and I'm always happy to learn some other tweaks!

[@winniethepoohandeeyore2]

Gotta love a Dad who lets their daughter paint their nails.

[@chevsport]

Dad's can have painted nails because they want to, not just because they have a daughter.

[@redtango75]

Way to take the spirit and intent of the comment and shart on it ​@@chevsport

[@Broclee1]

Yeah I think he paints his own bruh

[@winniethepoohandeeyore2]

@@chevsport Killjoy!

[@somewhere-else]

so.. if he paints his own nails it’s somehow less joyful?

[@jimglatthaar4053]

It's always great to see what a chef likes to see in their stuffing. Sausage, sage, butter, bread, you can't go wrong. And, FWIW, I love turkey and could eat it multiple times each year.

[@BrandoRayford]

Jim Lahey coming through with the cooking tips! And all this time I thought he was just a drunk trailer park supervisor

[@honey-bagder3451]

Hooray! POV video!