I don't know how miserable you have to be to complain about Chef Jean-Pierre's videos being too long. I often watched each episode at least twice, as I don't want to miss any little nuggets of knowledge or any of his jokes. I love it!
Hello Joan, I remember watching Chef J-P on the télé when I was a kid ...a few moons ago and he was just as great back then, it's a blessing that we can learn from him. Cheers!
I'm old enough to remember Julia Child and it was so much more than the cooking that made it wonderful. It was the passion that she had for the art of cooking. Jean-Pierre is so charismatic that you can't help but be mesmerized with how he loves what he does. It's the people like him that have made me so interested in cooking/baking and anything in between. Merci beaucoup, chef Jean-Pierre.
Me, too🧓🧑🦽! Have you tried Chef John? He's also great. Then there's Chef Bruno Albouze😍. A whole different level of skill. I forgot Martha Stewart. Enjoyed her from her beginnings (& divorce) up til now (with Snoop Dog!). 🙋Hi from 🇨🇦. 🙄Also forgot Preppy Kitchen. He shows his new life in a beautiful colonial house in Connecticut with his 2 adopted boys. Very heartwarming.
@@TurloughKabumpo My brother-in-law is in St. Johns, had a lot of damage from the hurricane🌊. Friends on the gulf coast lost their winter vacation mobile home. Only the 🚤left😭. I guess you survived OK if you're still cooking🥧😁!
Chef Jean, I have become a better home cook since finding your RU-vid channel. I’m faithful watching for your Thursday releases, and I always laugh out loud at your comments. You make it fun! Delectable recipes that are …..yes….elegant is the word…..and easy to follow. This stuffing recipe I never would have guessed you would add spinach in it, but a great addition and adds to the beautiful color. Keep on cooking and showing your followers the fun way to create in our home kitchens. And Thanksgiving is the best holiday. It’s about family, friends, the blessings in our life and of course the FOOD! Happy Thanksgiving, Chef and blessings to you and your loved ones,
With prices now I've found cooking delicious food from scratch saves money, and assures I can use the best ingredients while sticking with my budget. I'm so glad I found your channel.
Ok I just made it. Chef is not joking, best stuffing I ever had. Everything balances out perfectly. Only thing I changed was adding a bar of butter to the hot corn bread before crumbling it up. If my relatives can’t appreciate this they have no taste.
I have never been taught so many things about cooking and having it give me such joy. I’m from Canada and I love all that you do. Please don’t stop. Kathy from Nova Scotia Canada
You don't know how long I've waited for you to make stuffing, of all the dishes around Thanksgiving stuffing is the only dish that I did not remember how my mother made! Thank you so much, from Hollywood Fl.
My family is Italian; and in my younger years, I did quite a bit of cooking. I got away from it, though, working as an attorney and CPA over the past 30 years. However, I recently retired and am returning to the kitchen. Thanks to you, I am re-learning how to cook - and the right way to do it. i LOVE making your recipes. They are delicious and anyone can do it! Thank you!
That's beautiful, chef. One of the prettiest stuffings I've seen in a while. I bet it was a treat to sit down in your restaurant back in the day. They ever build a time machine, I'm going lol. I was born in '78 so I caught a glimpse of those times. God bless you, chef Jean-Pierre.
Chef Jean Pierre you are one of the best 👌 if not the best for your professionalism, video recipes narrator all of it I am just an executive chef from princess cruises , royal carribean international and so on and on ..now retired but still cooking smoking product and wine making .. and enjoy your work. When someone ask me a recipe or know a good chef I immediately give your name and suggest them to click on RU-vid! thanks for all Chef!👏👏😊
I love the corners so much that I've made my stuffing in muffin pans to get more of that crunchy edge. We also used on of those crazy brownie pans shaped so every piece is a "corner" piece. Just need to adjust time because it cooks quicker and you may need more liquid too so it doesn't dry out.
Chef looks so happy when he actually uses original French words during cooking. The eyes sparkle when he says 'maillard reaction' Always a pleasure to watch.
Chef, I made this stuffing ahead on Wednesday like recommended on the web site. Cooked the meat and veggies and stored them. Prepped the apple 🍏 stored it in a little lemon juice. Mixed the corn bread and other dry ingredients and stored in the big mixing bowl for Thursday. After the turkey was in the oven I mixed it all up with the buttermilk and pressed it hard into the baking pan. It fit perfectly. Toward the end of the turkey roast I popped it into the oven. It was incredible. BTW I used half sausage half ground turkey.
I double the recipe and have made this twice for a dinner party. I use his turkey stock recipe for the stock. It comes out perfect, there's never any leftovers.
Thank you Chef - looks amazing! One of my favorite memories of being a kid at Thanksgiving is helping my parents the night before to make the stuffing. They had a hand crank meat grinder that we used to grind the stale bread, onions, etc. I used to love doing that.
I made this and it was pretty easy to put together and delicious. Never thought of using cornbread or this much fruit and nuts for stuffing. Always just used sourdough bread as the base and granny smiths for fruit. Thank you for sharing this recipe.
I went to a local Italian restaurant for Thanksgiving one year. Limited customers and reservations. One of the best dinners I've ever had Everything traditional too.
Happy November, maestro! Amazing recipe! So excited to try this new recipe for stuffing! And your videos are NOT TOO LONG!!! And we love to hear your stories!
This thanksgiving I’m doing your stuffing recipe grandmother is doing your turkey recipe and my wife is doing your cheesecake recipe. Can’t wait for thanksgiving this year. Thank you for all the videos.
Chef is just pulling out all of the stops this Thanksgiving 2022, mama mia 🦃🍽 🧑🏼🍳 💯 PS, Be sure to measure carefully folks... 🍷😘 Great video Chef, happy Saturday everyone.
Chef, I love you as a person. I wish I knew you as a person, I enjoy learning from you so very much. But, I think it's adorable for anyone in my house to ask for Chef Jean Pierre's stuffing, when this is obviously my secret recipe now :) thank you for everything you do!
Hello Chef Jean Pierre. I watched this video a while back, and just love it. I was looking for great stuffing for Christmas, and I just found it. All the recipes you show us that I have made always turn out great, never, ever a miss. Thank you so much and Joyeux Noel. ❤❤
J-P, I don't think I've ever followed (to the letter) any of the recipes on this channel, but I've learned so many techniques that it does not matter. Now I never heat anything without completing the mise en place. My kitchen is now cleaner and more organized. And there is definitely an advantage to using two pans for this type of recipe because you cannot brown meat as nicely with the vegetable in same pan releasing all that water. These are valuable techniques even for the home cook, preparing smaller quantities and I hope you'll do more, especially showing how to prepare something that has been done "a day or two in advance" and then re-heated. I never stuff a turkey and will always make stuffing on the side.
That stuffing is amazing! Some spicy sausage in it would blend beautifully. Your videos are never too long ! Love your videos, your humour and personality makes it feel like 5 minutes. The fruits beautiful. Love ya chef JP your the best! 🧑🍳❤😋
Every year I try so hard to do it like my mom did it....Italian spicy sausage is the key. I'm getting better, but I miss my mom on Thanksgiving. Thank you, Chef ❤️ Fabulous job - I like the addition of the apple, apricots, cranberries and cherries. SOOOO GOOD 👍
Chef Jean-Pierre, I sure enjoy watching you cook. Never inside the bird. 👍😁❤️ I shall try this new stuffing recipe. I'm old school with bread, butter, onions, celery and seasoned with the turkey stock. Simple yet so delicious. Happy Thanksgiving for everyone. ✨
Libby,Happy Thanksgiving to you also and we thank God that we are here to celebrate with family because many who were here last year are no longer here this year. God bless and stay safe.
Me too except I use chicken stock and sage. About 10 years ago I started adding sausage sprinkled across the top layer but almost everyone in my family is vegetarian now so I will skip the sausage. Thinking about adding some of the fruits in there this year just to change it up a bit and homage to Chef Jean-Pierre.
I confess to using stove top 😔 my mother always made both, in bird and out, homemade. She passed away when I was younger and never wrote anything down. This recipe looks so delicious!! I’m a corner person too! Lol ❤
Sometimes i watch his videos play in the background while working in my fish room. It’s like a friend just arrived from somewhere and is telling me stories about cooking. I just love how he passionately talks about cooking. And of course i learn
Just finished making this ahead for Thanksgiving, chef. It smelled so good that I couldn't help but take a corner piece for myself just to be sure it tasted okay. It tastes perfect. I skipped the buttermilk and the nuts, but I did sneak in some extra melted butter. I can't wait to share this with my family tomorrow! Thank you to you and your team and Happy Thanksgiving to all of you.
This time of year I always like to think of what I am thankful for. JP is definitely one of them. If all I wanted was a recipe I would look it up on a card. Your stories and joyous spirit show in everyone of these. Keep talking all you want.
I agree Nancy! I admire dearly Chef Jean Pierre's excitement in every video. For the love of God I wish that excitement for everyone. Have a great weekend.
The Left-Bank was my favorite restaurant in Ft. Lauderdale. I dined there several times. The tableside service was so nice. I still prepare your mushrooms on toast recipe the best I can.
The stuffing is always #1 in my house! Love Love Love you & your channel sir! Love everything about your channel! Best cooking RU-vid out there by far! Thanksgiving blessings to you and your family!
Love it! You never cease to amaze! As for mistakes, if you don't make one once in awhile, means you're not doing anything! Thanks again Chef, for knocking it out of the ball park again!
Love love your Turkey stuffing recipe, Chef JP. I have to watch the video 3X so I don't miss anything. Your cooking is easy to understand. I noticed you don't cook in a very high temperature stove, which I normally do and burn my cooking. Patience is a virtue, as they said, when it comes to cooking delicious foods. More power to you and love all you cooked. Take care and more videos to share.❤❤❤
Fantastic recipe as usual Chef. You bring cooking to it's simplest form so that anyone can be inspired. Thank you for your entertainment and especially, your knowledge.
I went to an authentic Italian restaurant some years ago for a special Thanksgiving dinner you had to make reservations for. probably one of the best Thanksgiving dinners I've ever had. Traditional turkey and dressing and all the fixings. An older Italian lady owned the place. You're dressing looks fantastic. I've used chestnuts many times in dressing.
Goodness in a Casserole dish! I love stuffing, guaranteed to try this at Christmas 🎄 Thank you Chef Jean Pierre for your enthusiastic way to make an elegant stuffing😋🤗🎄
This stuffing will be on my table on Thursday, along side of my “2 hour” turkey and gravy. Also, I only make mashed potatoes using a potato ricer, salt, pepper, and butter. My cooking has improved since learning from your channel. Happy Thanksgiving to you and your family chef!
All I can say is YUUUUUUUUUUUUUUUUUUM. I am British and usually make a sausage meat stuffing with herbs and bacon. But this recipe is going to be on our Christmas menu this year!! Thank you 😃
spunkitydoda I do that all the time ,not just for thanksgiving but every Sunday I take food for those who live alone ,especially the elderly.It make me feel good to know that I can share what God has bless me with.
Chef I made your stuffing today Unbelievable everyone loved it everyone asked me Where did you get this recipe .I got it from the one and only lol So important to follow your recipe of pushing down on the stuffing before baking very moist thank you so much and happy Thanksgiving to you So grateful
Well, I screwed up, but it will be fine. I thought I was making this recipe, but I went to your website and was following a very similar one that came up there. Everyone coming to dinner watches this channel, they are very excited that I am making a Chef Jean Pierre stuffing, even if it s not the one I thought i was making! HAPPY THANKSGIVING, to Chef and his family and crew!!
This is awesome - my favorite Part of the Show through the Year! And thank you for taking Care of the Clipping Mic - You Guys rule! Greetings from Germany
I always enjoy the passion you show for your art and it brings a smile when I see how much you enjoy your end product. This is another recipe I can’t wait to try. Simple and elegant.
I've made previous versions of your stuffings and all are terrific. I use sausage, thyme and muffins. You used to be able to get Holiday muffins at Costco, but i haven't seen them anymore. You used peaches in a previous recipe as well and I still do that. Cooking shouldn't be boring. Changing up recipes keeps things interesting.😋
Hello Chef Jean Pierre, you are truly an amazing Chef and so much fun to watch. I agree your stuffing will defenatly will make never use the STOP STOP STOPING WHATEVER STUFFING. Back to the recipe, this looks so good. Thank you for sharing the video. Best Regards.
I loved watching! Great passion in your food and feel the same about my stuffing! Been making my stuffing similarly for several years but appreciate your preferred method. Definitely want to try buttermilk as my liquid base than the chicken/turkey/veg stock bases I have used in the past! Thank you!
I didn’t put 1/2 the stuff in this recipe and it was still so amazing. Chef I followed your advice on how put it together Caramelizing the onions, measuring carefully, tasting as I go for salt. Everyone said they could not believe how they could taste the flavor but nothing was too much. That is amazing! Thanks Chef!
Oh I put it all in. While I was prepping I heard That's an awful lot of meat and stuff. But everyone absolutely loved it and even called the next day and was still talking about it.
Just finished your recipe and popped it in the oven. Thank you so much, Chef! My Wife and I enjoy your videos. We always laugh when you say you forgot something. Happy Thanksgiving!
Your inspiration and excitement are contagious Chef JP. This looks so delicious. It's so nice of you to put all this effort into helping all of us home cooks to make some really delicious food for our families and friends and to up our game for Thanksgiving. I'm most sincere when I say that I truly hope that YOU and YOURS, and all your crew have a wonderful and great Thanksgiving as well. Thanks so much Chef JP, your amazing. Will look forward to the next video in this series. Cheers!!
