I LOVE a good sage bread stuffing. Something that will take gravy and be completely unhealthy for me. Mushrooms, lots of umami, maybe even some Goju-jang for spice.
The cameo of the fabulous Rick Martinez made me giggle so much I had to watch it a few times. My two favorite chefs together in one video! What’s not to love?
Sohla explains every detail you need to know about how it should look/sound/smell at every stage so its really easy to follow. Its great to have the guidance when trying out new things especially exploring vegan alternatives. 10/10
Love this and the ideas of using nori as a ground seasoning as well as making a broth out of nutritional yeast. This video is brilliant! Thanks Sohla and Food 52!
Sohla "grew up with the box stuffing"...this hits food memories: mom served ST, and grandmother made from scratch. Both made with love and the time they had to feed family. "Use what you got" are words to live by. Giving thanks to all the cooks and care providers. 🥰
I've made this twice now, and both time it has been amazing. The first time I followed along with Sohla to make the Taco Bell stuffing. It was fantastic, especially with the out-of-season tomatoes in November. Then I made "Breakfast Stuffing" Brioche Dinner Buns (that were stale as heck) Hashbrowns (I took a potato, grated and drained it, and then fried it up in some garlic, basil, and smoked paprika) Breakfast sausage links (They were actually chicken breakfast sausages) Turkey Bacon I used some chicken stock as the liquid, and made sure to season the heck out of it at every step! Served up with a fried egg on top and then some fresh fruit cut up on the side.
I would like a cranberry and X stuffing … just got to figure out what the X is! Maybe cranberry and brussel sprout! Thanks for great inspiration and as always your generosity and passion! All the best from Sweden!
Our family recipe has whole black olives, sausage, and mushroom. I’m excited for the vegan options. My family is incorporating more vegetarian and vegan foods in their diets and I can’t wait to use all the things I learned in this video.
I’m glad to see your spice grinder has all those cracks in the lid. Mine does too and I was wondering if it was time to replace it but if you’re still using yours I’m going to keep using mine.
Oh gosh, "people forget to season" is exactly what I think about 90% of cooking here in post-Soviet countries. Like, you have salt, black pepper and occasionally bay leaves as the best option. Fortunately, people of my generation and younger look wider on cookin, using international recipes, spices, etc.
I agree whole heartedly about the TB pizza. What a horrid mistake! My favorite stuffing memory was my mom at the stove sweating celery and onions in butter before she stuffed the massive bird. Miss it still.
I feel like stuffing is the one dish I'm really good at going off script. That's mainly because food allergies and SO MANY recipes out there are not allergy friendly. Last year I was following the autoimmune protocol diet and managed to make a really delicious stuffing/dressing just by taking bits and bobs of different recipes. One thing I discovered a few years ago was putting roasted turkey wings on top of the dressing before putting in the oven. It's so delicious.
I definitely want to try the nori-mushroom stuffing this holiday season!! I just decided to go vegan recently and it makes me so happy that I don't have to give up Sohla content :')
I just started the video and was thinking how I’m gona “go off script” (😉) to veganize the this and SURPRISE!!!! She already has a vegan one!!! Thank Sohla for thinking of us!!! 🥰 Carla Lalli Music also thinks of us too, if you’re interested in that. She has a RU-vid channel too!!
FLASHBACK: Why am I suddenly reminded of the "Show Off" episode with the toasted pound cake and the crunchy angelfood croutons? Some fruit for the mix ins, maybe a ginger-syrup in place of the broth. Wait, is that bread pudding? I need to do some research.
My favorite stuffing/dressing will always have giblets with celery, onions, sage. That's what I grew up with and it's still my favorite... oh, the aroma alone! 😋 I have made a southern cornbread stuffing recipe that was yummy... cream of mushroom, sausage, peppers, onions, celery, and earthy spices... I'll pass on the Mexicali version.
I love everything about Sohla: her infinite food knowledge, her personality, her laugh, her equally likable husband and her fabulous on-screen presence. I am also an avid fan of Taco Bell and nutritional yeast. One question in regards to your Taco Bell stuffing: Where's all the packets of Taco Bell hot sauce? I would definitely want some on my stuffing.
I am the only true 🍄 lover in my clan, so I will make the cornbread one! Since I am a vegeterian, I am gonna replace turkey with veg chorizo sausage and make a home-made veggie stock. Thank you Sohla! Love your energy and your "off- scriptness"!!
Be careful with GF bread, it often crumbles as soon as the stock hits. I've tried a bunch of breads and different sized croutons with them and always end up with breadcrumb stuffing. I wish I had the list of which I tried, but I remember the Trader Joe's bread was the worst.
Hi Sohla - I love your off-script videos. :) I used your technique to go off script with another food52 video (mushroom stew) to give it some chinese flavours like shioxing wine and 5 spice powder.. Thank you for the inspiration!
I love you you're the best you're so funny Rick don't come for me and he's like Oh ,Sola, that's s hysterical I love it.. And yes I love dressing all year around As well ... ur so sweet 😋 💓 I love ur channel & love Rick's too..☆☆☆☆☆ Happy Holidays 😊 😃 😀 😄 😁
This is totally up to your taste, I guess. However, doesn't it seem to you that "greasy" mostly means something negative (heavy, oozy, sticky foods), while "buttery" is more like a good characteristic?
one quick trick is to cook the cornbread the night before and leave it on the counter to dry out. but make sure you cover it with foil or transfer it into an air-tight container or Ziploc.
Just a quick question about the bread for the vegan stuffing. Wouldn't the bread have been made with eggs? I'm trying to make more vegan options for family members
Does Sohla have her own channel? I'm trying to subscribe and originally found her on Ancient Recipes with Sohla which only allows me to subscribe to the history channel.
