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.

[@Atr0nCr0ss]

a Kenji POV cooking video is exactly what I needed today

[@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 🫤

[@jtdsea]

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

[@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..

[@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!

[@3xarch]

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

[@cadkoger]

Kenji being in on the mysterious toaster closet. A+

[@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!

[@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.

[@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!

[@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.

[@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😊.

[@cchai1]

Love the return of the POV cooking!!

[@illiteratebeef]

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

[@ryankoepsell-roth3907]

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.

[@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.

[@FreemanTheGman]

A tip. Save a flip top bag type wet wipe dispenser. Then shove your plastic shopping bags in it one at a time for a handy and compact bag dispenser.

[@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?

[@asdfhsfdtehaed]

your POV videos are always my favorite. looks delicious!

[@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

[@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!

[@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.

[@James-u9z2v]

Babe wake up, new Kenji POV just dropped

[@cellobarney]

Loved seeing the process from start to finish.

[@janegardener1662]

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

[@yvonnecusmano7971]

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

[@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!

[@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

[@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

[@martindye8809]

Man I love your cooking, ideas, passion and joy. You are such an inspiration for me here in the UK. I love cooking It's my way of sharing and giving back. I would love to have and use your book. I have checked everywhere in the UK for used copy and can only find them in the US where the shipping is a higher cost than your book. I can't afford a new copy here. Any ideas? Keep the great content coming please. Best Martin 🥘

[@carriewilson1657]

I have missed your POV videos!

[@janunumberthree]

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

[@sarahmitchell8917]

In a pinch I’ve been known to microwave bread (great dehydrator) and blending the results in a blender (after cooled) to make breadcrumbs. 😜

[@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.

[@GRAVENAP]

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

[@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

[@fishroy1997]

I used to play bass for Secret Oven Closet

[@Bankzsyy]

Of course Kenji has a secret oven closet xD

[@Katarjana]

Congratulations on all your recent achievements!

[@captonfrost]

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

[@3xarch]

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

[@jmchap8442]

Love this! Will you be making a video on making Kimchi anytime soon? I know you love the science of cooking and the process is fascinating.

[@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.)

[@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.

[@johns1064]

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

[@daviderickson8759]

Love the return of pov!

[@samcrosby-schmidt791]

Always love a good pov kenji video! I cannot express how much anxiety that oven closet gives me tho haha

[@heytheremarcus]

YES BACK TO THE POV!!!

[@honey-bagder3451]

Hooray! POV video!

[@TheWarrrenator]

Considering how the PNW has great oysters, it would be great to see an oyster stuffing.

[@TheWarrrenator]

I like turkey too but it’s a lot of food for increasingly smaller households and it’s also a lot of work plus I would surmise it is relatively inexpensive especially this time of year.

[@bc6292]

Headcam video! LETS GO!!

[@Fargoth95]

so glad we're back on your forehead kenji. right where we belong

[@SpencerRyllSmith]

Yo Kenji, check out the Farberware 5211438 Meat Masher. 10x better than the pastry cutter. I also use it on whole tomatoes when making your NY Pizza sauce.

[@Hightopsfeed]

Have you ever tried/tried making an English style stuffing? It is a finer texture made using breadcrumbs instead of chunks of bread

[@winniethepoohandeeyore2]

Looks darn good and easy.

[@RogerThat902]

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

[@dannyangeleno]

Deb and Kenji definitely sounds better than Kenji and Deb... it's not that they think it sounds better it's that they want the bigger name to have top billing

[@sleepydogg9629]

This episode is just stuffed with puns

[@velocitygirl8551]

Wow, that’s beautiful!

[@dskmbobulated]

Kenji your apron and nails inspire me to sing Barbie Girl at karaoke this weekend lol. Btw your knives are very well maintained

[@Kariwable]

I was just going to ask what the difference is between a pudding and stuffing. Love the additiona of eggs.

[@N.A.T.3]

I'm not the biggest stuffing guy but I'd like to try this

[@WastrelWay]

Nice. You can call it "stuffing"if you cook it first and then cook it again inside the bird/dinosaur. You can call it "dressing" no matter how you make it. (My opinion only.)

[@13soap13]

Congrats on your book. Hope your parents are thrilled! What kind of cutting board do you use?

[@Shakeandbake1990]

You convinced me, I ordered.

[@davidsixtwo]

Any vegetarian substitution for the sausage? Mushrooms if you don't want impossible pork?

[@atlas-gaming]

Do you think if you add the egg mixture to the 2nd half of the broth and then mix it in you could avoid scrambling?

[@206TheGhost]

Does Kenji wash his parsley?

[@lucasl1470]

Hey Kenji, is the oven closet a fire risk at all?

[@pardalini]

the secret oven cupboard.... wtf a dangerous wire standing in front.... kenji will be on fire!!!

[@phil7121]

That oven closet setup is definitely not up to code lol

[@ericfrancis7816]

I'm guessing I can do the same recipe except substitute cornbread? Thanks!

[@Kariwable]

Would it be possible to the link the bread stale process... a little confused, but feel like it could be a game changer,,,

[@redtango75]

A video of, "What's in Kenji's Secret Closet?" is called for please.

[@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?

[@retro2645]

Ooh i want to try this! Do you think it would be ok to use only sourdough?

[@janegardener1662]

Sourdough french bread is perfect for this recipe!

[@coryfoster401]

Could this be done with nice quality large croutons?

[@martindye8809]

Quick question on the stuffing, no pepper or add to taste? ty

[@kevinh6622]

I 💗Kenji. In a totally manly bro kind of way.

[@briankleiner8915]

About the crusts. What’s the advantage of taking them off?

[@janegardener1662]

It's more about appearance than anything. It makes the stuffing darker.

[@YungRamo]

that oven situation really seems like a fire hazard, hope you're careful.

[@Hugh_Hunt]

Writes an article, draws a diagram, makes a video; all on the best way to chop an onion... does the grid pattern. Years of tradition and now autopilot cannot overcome the knowledge...

[@poksolama]

Is it safe to have appliances like a toaster oven in such a confined space? Couldn't it be a fire hazard?

[@FirstRoundBye]

That is one sharp knife

[@kjdude8765]

That onion seemingly just separated on its own accord.

[@zenmaster76]

It's the Santoku from Kan Kitchen. I have one and it is a fantastic knife. He has a Kan Kitchen chef's knife as well and has done videos with the owner before

[@nicklausrhodes]

mmm... liquor ball sandwiches

[@turtuhl]

Did you move again? That is a new kitchen?

[@enjoythevibez5605]

can i ship you my copy of the book to be signed? if i pay for return shipping?

[@VikingintheMountains]

Why doesn't the pan have a handle?

[@Davis.Cahill]

How much bread do you have?!?

[@mjdeluxe]

9:19 I had no idea Jim Lahey was so well versed in stuffing making field. kzbin.info/www/bejne/f4ave3mOqrumfs0si=Unl-5fJDBG8PcXYO

[@YeeterJR]

I believe Kenji is referring to Lahey's infamous recipe for his coveted Liquor Ball Sandwich. kzbin.info/www/bejne/gWW4dYeVq7d-fas

[@UnCoolDad]

Low fat recipe 😂

[@joeyguy444]

POV view thank you Kenji :)

[@goodboyzincorporated2002]

Is it common so cook full on meals with bread? Where I'm from it's considered poor man's food....

[@imakedookie]

stuffing is literally meant to stretch ingredients with bread.... i dont know what to tell you. this is considered a side dish for holiday dinners where i am from

[@DeathToMayo]

A lot of classic dishes were invented by poor people. Lobster used to be considered poor people food too. Nutritionally this isn't too dissimilar from a lot of spaghetti recipes.

[@goodboyzincorporated2002]

@@imakedookie ooooh I thought it was sort of a turkey stuffing, to put inside the bird while baking Thanks for the explanation!

[@cassieoz1702]

Thank you for NOT doing those stupid, dangerous horizontal onion cuts. Ive sewn up TOO MANY folks who cut themselves

[@posthocprior]

Come on, J-K. I have a full-time job and seven severe mental illnesses. You have to find a way to make these videos more compact.

[@S1nF0ny]

This is not stuffing. I stand by my statement. :)

[@zincfive]

I like the nails... Did you lose a bet with your daughter?

[@schmonsequences]

Imperial is also real measurements Kenji, you just happen to prefer metric. Judge much?

[@aaaaaaaaaaaaaaaaaaa2004]

Kenji, you're amazing, but please don't do that camera flip transition at the very beginning ever again. I was only mildly nauseated and it immediately turned my stomach

[@James-u9z2v]

Listen new guy, that's the reason we're all here