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

Подписаться 834 тыс.

Просмотров 177 тыс.

50% 1

Get ready for the greatest stuffing extravaganza you’ve ever seen. Eric Kim, stuffing connoisseur, taste-tested 20 different stuffing recipes on the quest to create his dream stuffing recipe. Follow along on Eric’s journey for the ideal stuffing configuration as he cooks through boxed and bagged stuffing recipes, minimalist NYT Cooking recipes, maximalist NYT Cooking recipes, and beyond - did you know Marilyn Monroe had a stuffing recipe?
Read Eric’s column: nyti.ms/3EAjkP2
Get Eric’s stuffing recipe: nyti.ms/3hK2cxl
Get all the stuffing recipes: nyti.ms/3TnpRR6
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
RU-vid: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

Хобби

Опубликовано:

14 ноя 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 197

@DanielleEatsFood Год назад

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 6 месяцев назад

I appreciate how you told them to treat him right.

@zanib Год назад

“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 Год назад

Loved the use of it in this context 🤣

@LewBryson Год назад

Words to live by.

@ddacoe0 Год назад

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 Год назад

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

@ephemeraldisle Год назад

@@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?

@AmiableGrace Год назад

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

@toastiesin Год назад

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

@broccolirahb Год назад

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.

@daviddickey370 Год назад

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).

@rebeccahenderson9065 Год назад

amazing how NYT cooking has SO MANY engaging and charismatic chefs

@robinlillian9471 Год назад

They probably only hire presenters who look like models.

@colehartis2194 Год назад

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

@WOOAHthatshot Год назад

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 Год назад

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

@jessehachey2732 Год назад

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 Год назад

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

@JamesonNichols Год назад

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

@girlsdrinkfeck Год назад

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

@riorio982 Год назад

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

@WantedVisual Год назад

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.

@michaelpropmaster Год назад

Well, he is delightful.

@jaymaybay Год назад

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 Год назад

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

@abby-- Год назад

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

@kelpauly88 Год назад

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

@carrieblakeslee3602 Год назад

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.

@ctwlk Год назад

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.

@markevans9188 6 месяцев назад

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

@DomenicMerolla Год назад

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

@farmerchick3040 Год назад

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.

@TPark-rf3lt Год назад

Honestly, an only stuffing party sounds amazing 😍

@lizzy2786 Год назад

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!

@redwineandagingerale 6 месяцев назад

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.

@catebrooks6779 Год назад

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.

@jmulvey26 Год назад

"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.

@annek1226 Год назад

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 Год назад

In Pennsylvania, they call it potato filling.

@jillionairess 6 месяцев назад

We call those funeral potatoes! :D

@Rebecca-zj4wq 6 месяцев назад

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

@GregCurtin45 Год назад

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.

@88Eleo Год назад

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 Год назад

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

@88Eleo Год назад

@@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 ☺️

@tyghe_bright Год назад

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.

@Mialuvsveggies Год назад

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

@blueberryblues3365 Год назад

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.

@babettecohn2125 Год назад

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!!

@Artofcarissa Год назад

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.

@settheworldonfire94 Год назад

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

@philoctetes_wordsworth Год назад

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.😁

@ronin84 Год назад

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

@TheNinnyfee Год назад

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.

@kaitlinerikson6810 Год назад

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!!

@Carol-sr8my Год назад

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

@fivemjs Год назад

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!❤

@anniebaby1 Год назад

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 :)

@Suzd.2591 Год назад

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

@AS-wn8pd 6 месяцев назад

Eric is such a gem! Love this.

@Juuleeah Год назад

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

@lizsteilkie Год назад

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

@greenspark101 Год назад

Ok he was just delightful! This was great 👍🏻

@Cin2023 Год назад

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! 😀

@davidthedeaf 6 месяцев назад

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.

@Debba521 Год назад

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.

@dralissa123 Год назад

Outstanding episode. Epic.

@flanamac7993 Год назад

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.

@carrutc2 Год назад

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

@fousies Год назад

I love this. I need the entire recipe book

@jazzeywest3236 Год назад

Thanks so much! Loved it.

@lukec.9819 Год назад

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

@ladycurvicorn9585 Год назад

I'm really intrigued by the spinach one.

@Baphometrose Год назад

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.

@jenniferflynn4948 Год назад

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.

@arisu229 Год назад

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

@geniec5719 Год назад

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

@yoonieyang6771 Год назад

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

@adriannademadriguera4859 Год назад

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

@whatshername369 Год назад

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 Год назад

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

@kaemincha 5 месяцев назад

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.

@LauraSimpson Год назад

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

@michelleglowala2360 Год назад

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.

@terrygibralter6580 Год назад

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

@fabrisseterbrugghe8567 Год назад

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.

@diannt9583 Год назад

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.

@magiccitymama1620 Год назад

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

@JohnMitchellCalif Год назад

wow, that was really fun! Subscribed

@jillionairess 6 месяцев назад

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

@cookiea1728 Год назад

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

@atinycrow Год назад

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.

@RockstarBonnieYTEXTRA Год назад

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

@Freesingskills19 Год назад

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!

@xoxo4335 Год назад

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 Год назад

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 Год назад

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

@carrieblakeslee3602 Год назад

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. 😆

@b_uppy Год назад

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..

@carlavaladez2781 6 месяцев назад

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

@modifiedtubesock Год назад

great Vid!!!!

@jilllowry6235 Год назад

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.

@moderatedoomer2945 Год назад

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.

@milkjugs4771 Год назад

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.

@calvinsweet3400 6 месяцев назад

Pretty Amazing!

@billmarx9332 Год назад

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! 👍👍😃

@ohshanana2397 Год назад

My favorite stuffing is cornbread stuffing

@roninvalkyrie85 Год назад

Guess I’m making 5 of these then eating them alone in front of the Macy’s parade

@LorettaMath Год назад

My kind of Thanksgiving morning!

@FrolleinMiez Год назад

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.