Classic Sage and Sausage Stuffing
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Read more: http://www.seriouseats.com/2010/11/how-to-make-the-best-stuffing-for-thanksgiving.html While it can be made with any number of bases, my …
I made this and it turned out great. Everybody loved it.
My only advice is, use a couple less ounces of chicken broth. It came out a little watery. But still, it was delicious.
The way I learned it was if it's cooked inside the bird it was stuffing and if cooked around the outside of the bird it was dressing…makes sense to me.
Second year in a row fantastic thank you
The stuffing is always the bestidie best!!! Going to make this later today for our family's dinner…doing my research now by watching a few videos.
Every Thanksgiving when I make this stuffing, I remember my mom, that used to make it like this, R.I.P, love you.
😋 thank you for sharing this delicious Staffing😘❤
Yes! That's done right! Thank you. I thought that everyone had forgotten how to cook it right! Thanks again. Roasted chestnuts and raisins make it the way my mom did it!
Finally! I have been looking for the right stuffing recipe to try, I'll be making this recipe this Thanksgiving!
My second time making it looks exactly like your so good
Thank you
Thanks 💐❤️
I am making this tomorrow, except I am using a cornbead mix in there also.
can the bullshit free use muzak
Is it better to cook right after mixing the ingredients or should I refrigerate it for a day to give the flavors time to blend? Or does it not make a difference?
Don't you even THINK of putting gravy on my stuffing!
(:
Stuffing is good but its NOT the most thing I'm thankful for……LOL
You're killin me man!!!!…that is some beautiful sage stuffing, Thanks I am sold!
Omg my mouth is watering for this stuffing. Thank you for the lovely recipe. Happy Thanksgiving🦃
And that my friends, is how you make stuffing! Perfection! Love you Kenji!
This will be my second year making this it’s delish so moist my
Go to recipe 🦃🦃🦃
Mmm. This looks like the best one so far. I believe this will be made for my thanksgiving! Thank you so much for sharing.
Looks good
I made this last year and it was soooooo good. Making it this year too!
Se ve excelente 😱😱😱😱hasta hambre me dio
I made this today. It’s delicious
I'm here every November and I make this every year. My family and my extended family always gets me to make this stuffing wherever we have Thanksgiving. I'll never use another recipe again. Thank you for your video, it has gotten me many complements for this amazing stuffing. Happy Thanksgiving.
stick asian food
What happened to the butter after the sausage was cooked did you remove it or did it just disappear 😃?
Thank you🥰
Did a test run today and it was awesome! Only 2 additions were mushrooms and deglazed pan with 1/3 C Vermouth before pouring in chix stock. Thank you 😊
Approximately how many does this Recipie serve? Thanks
Can I make this day ahead without sacrificing taste and texture?
Can I make this a day ahead and reheat?
This is in the oven right now. With my Cornish hens
We don’t eat meat but I loved everything else could I opt it out or would it be too bland??
Add chopped carrots walnuts and dried cranberries too!
wow perfect……
By far the best stuffing on the planet😘
thanks for the recipe, my number one fav is always the stuffing thanksgiving is much better with stuffing
I use corn bread dried
Your recipe looked very interesting until you poured what you said was gravy. It would never pass for gravy at my house. It looked way to thin
It’s in the freezer now waiting for Xmas.
Made this yesterday for 14 people, everyone said it was hands down the best stuffing they've had. Moist and flavourful. If you are looking for a stuffing recipe, look no more.
Thank you so much!!!! I made it yesterday and everyone loved it! Even people who doesn’t like stuffing was mesmerized by this one.
When was the black pepper and salt used?
It tastes amazing thank you
Love how you were so entertaining
holy shit!!!!!! sausage bread pudding!!!!!! step tf back!!!!!!
Not a bad recipe. I would have reduced the eggs as I like a more dense, loafy stuffing and this was fairly eggy. I would have added a lot more fresh sage and/or some ground sage. Of course I had XL eggs. The most important test will be cold and straight from the fridge at 11pm.