Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit

what is time to be alive you know

Thanksgiving Day I think in general with

stuffing simple is best and this recipe

was developed by Victoria Granoff who in

her own right is a legend a living

legend look her up she worked on a

Thanksgiving recipe story with us a few

years ago came up with this stuffing

recipe we come back to it again and

again because it is kind of like

everything you want about stuffing

straight down the middle the other thing

I really like about the stuffing and

while I am talking about the stuffing I

will tear the bread which is the first

step in the recipe leaving a crust on

the bread the other thing I'm doing

about the bread

thanks Tommy saved me from a total brain


um not dicing the bread come tearing

into craggy pieces because you get

better texture that way you get all

these like thin parts and shaggy parts

and raggedy parts and just rough parts

and so you don't need a perfect little

dice and I like the way it looks also

rustic oh you know first thing is

tearing this bread and drying it out

it's going to absorb all of the liquid

that's the base of the stuffing because

you're really making a custard between

the chicken stock and the eggs and that

liquid is almost like a custard that the

stuffing bakes in it's not actually

stuffing at all it's dressing but we

call it stuffing because the word

dressing is just weird but the stuffing

isn't stuffed in the bird still tearing

bread all right so I'm pleased with

these pieces that was a one-pound loaf

of bread which is the right amount if

you have a really big loaf obviously

scaled down but it's crusty without

being like an incredibly hard toasted

because it is going into the oven 250

for about an hour I could do this with

my hands I could do it with favor top

favorite health butter buttering the

dish as if there's not there's plenty of

butter in the recipe

but one of the great parts of stuffing

is those corner pieces and the butter is

gonna just help crisp everything up you

need so much better at Thanksgiving I

mean and you know the best place to

store the butter is in the freezer just

start stocking up now

all right so checking on the bread 1

hour has elapsed ok so what you're

looking for there was no fat added to

these so they're not like croutons but

they're thoroughly dried out without

being like rock-hard they still have a

beautiful shaggy texture with lots of

crispy bits later and it's also just

more I don't know it just feels more

natural and then the drying out is for

absorption of our delicious broth egg

aromatic mixture that's gonna get tossed

it okey dokey when these cools down I'm

gonna put them in a really big bowl and

that'll just be ready

in the meantime very classic lineup

parsley sage rosemary and thyme the

whole band together a large amount of

butter is being used to cook down these

vegetables so I'm not looking to get a

ton of color on these vegetables I am

looking to really sweat them out and get

all of their like natural sweetness


when will my butter melt the Carla music


there's a lot of physics again cutting

the butter into smaller pieces so it

melts faster that's physics right

the this is the simple is best make sure

you drop icon legend it's a real

favorite of the kitchen I mean it's the

only stuffing recipe that I actually

follow and why it's all the right notes

it has like the enough amount of like

savory yeah oh yeah onion yeah yeah all

right it's up the onion this is the

celery and the girl here is I mean it's

a really glorious amount of butter

alright so we're gonna cook this until

totally softened just beginning to brown

which will be like an indication that it

has cooked thoroughly and all the water

has released and things are happening

now where you're like starting to brown

in the fat that's left in the pan but

slow and steady takes like 10 my

instinct tells me to season the onion

and the celery I'm not doing it because

the recipe says not to into season after

it comes out so it's gonna come in in a

couple of other places we're going to

solve this mixture once it's combined

with the bread the eggs and the broth

and the profit I'm using also has

seasoning in it so it's really just a

way to like control for that normally

like a mirepoix like this you expect to

see carrot the idea of carrot and

stuffing is anything more wrong that

just seems insane the celery however

with all the Irby things I don't know

which feels very right okay I'm almost

ready over there everything is really

soft I started to see a little bit of

browning around the edges so just to get


you do need a really big ball I have my

dried out not toasted just try it out

bread pieces

and I'm just gonna get this into this

big bowl so I can add the vegetables

right on top so this is just gonna go

right into that bowl oh yeah I'm just

gonna distribute and I'm just kind of

coating everything and distributing the

veg parsley

stay with me now

rosemary time on my mind all right

another toss Oh oh god I got a breach

okay I also have a amount of salt I'm

gonna add about half of this and then

I'm gonna taste and see where we're at

salt and pepper it's my dad's house I'm

gonna just wing it so the chicken broth

right now is gonna rehydrate the bread

and it's gonna get it to start absorbing

all of these flavors because it is kind

of like it's dry the butter is something

it kind of coated the chicken broth

right now is gonna get into the fibers

of the bread and it's gonna start to

rehydrate and this is an important stage

where if you under do it and there's not

enough liquid then you're going to have

that kind of dry just to dry stuffing

nobody wants dry stuffing if you overdo

it you could have something that goes

too soggy and never turns the corner to

crisp feel already that the bread is

getting rehydrated and that's really

from the broth and the butter at this

stage so your hands really are the best

tool for this and I really want to be

able to feel like they're starting to

feel it's the tiniest bit malleable but

they're still really really crisp gonna

be a little bit more generous

and this is another important thing like

the recipe says what the recipe says but

the end point you need to pay attention

to not just the measurements but the

texture that you're going for so we're

going to let this cool down for a little

bit because in the next stage I'm going

to add even more broth and a couple of

eggs and I don't want the stuffing

mixture to be hot when the eggs go in or

else they'll start to cook and we want

them to cook in the oven not the bowl

cool smells good looks good

very Irby I want to give it a taste like

panzanella at this stage so we hydrated

the bread with our broth we've seasoned

it we have amazing vegetable herb medley

situation going on that's gonna be the

backbone that's really like the stuffing

part of the stuffing I've got 2 eggs I'm

going to add the remaining Cup in a

quota of chicken broth and that is

really going to if this was just about

getting the bread moistened see somehow

the word moist I really object to the

word moistened not as much well it's

offensive this amount of liquid is

really going to surround the entire

mixture and give it that pudding ish

custardy savory all the way baked

through kind of texture that you're

looking for you want to spoon into a

stuffing and have a crispy layer on the

top and then kind of like an everybody

melded together on the inside and you

need the egg to set that mixture so

that's what we have two eggs a couple of

eggs in there and then again I'm adding

another cup and a quarter of the Swanson


okay so now this egg and broth mixture

is gonna go in and now I really want

everything to feel like thoroughly

encased in that custard mix it feels

like a like a saturated sponge that is

not turning to mush but there's moisture

all the way to the core and that's what

I want

dokie we have our beautiful buttered

dish over here

everybody in the pool this is gonna bake

at 350 degrees then it can come out and

it can kind of hang out a little bit so

if you're cranking the oven or having

other things that are in the oven you

can have some in between time before

your stuffing has to go back in because

the oven real estate is also a real

thing okay so now that's gonna bake

until it's totally set and the custard

itself is at 160 degrees then we're

gonna uncover and finish baking forty

minutes has a left

remove the foil it's completely set but

still like nice and bouncy its absorbed

it looks perfect and the second stage is

really about getting that top brown

crispy texture going and that'll take

like another half an hour thirty five

minutes at the same time just went on

the turkey trot I feel so refreshed I

really like it was like a six mile er

and then for the last mile I sprinted I

feel really good I feel like I earned my

dinner the stuffing while I was running

has become like a really magical and

beautiful experience

Oh see the amazing volume of beautiful

herbs I think it assumes that like

leading up to the Thanksgiving meal you

have so much stuff going on stuff going

on that the stuffing is going to hang

out while you're carving and while

you're plating up your mashed potatoes

but in this scenario we're just going

straight into it oh my god so crispy I

can't even kind of deal with it okay

that's what people fight about the

corners but it's kind of like browning

you have to be carefully strategically

then you have to be like first in line

or if you're plating up the stuffing and

you're gonna eat the stuffing then you

can like hide the perfect thing for

yourself not that I would do that so

opposite the idea of what Thanksgiving

is all about but I totally would do that

to all of the herbs it's all of the

butter it's that delicious

poultry flavor it's rich but not too

rich British crispy but it's soggy

it's crispy gong soggy it's all of the

things it's simple and it's the best

it's simply the best

but I have to say this stuffing has made

me like genuinely in a weird way

extremely excited about Thanksgiving I'm

I'm simply excited YUM