In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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33 Comments
How much sausage and bread to feed at least 20 people?
Thank you for demonstrating how to cook the stuffing 🙏
I always add an egg 🥚 or 2 my mom always did.
Where’s the recipe details? 🙋🏻♀️
Can you make this the night prior?
Frank Fact: Once per year, this video rakes up a ton of views.
I'm gonna bake it covered in foil the day before, then after I pull the bird, throw it in the over to brown over
Why no egg? I'm just curious
adding all that butter you would have to be a total dpshit fcktard to screw up this dish
Where is the recipe
Cardiologists hate you. (Unless they have kids to put through college.)
Will somebody please drop a video on why bay leaves are BS in most recipes? I think there are some great plates that bay leaves greatly influence, but two stupid leafs aren't changing an 18,lb turkey.
Stuffing, the combination of the four Earth elements. Fire, water, sky, and crumbs.
Centrifuge tests prove that stuffing is a better vehicle for gravy.
Use bulk sage sausage instead
6 ads in an 8 minute video?
Happy thankgives
does anyone know where we can get the written ingredients list or recipe instructions?
RECIPE
Fact check, true. I was skeptical as my previous dressing preps were much more involved. But the universal take at the table was this was the best dressing I ever made. I never thought to use baguettes but now that I have, I am never using anything else. Crispy, light but not soggy and still ready for gravy. The key is having a baking dish shallow enough for the edges to get some browning while the middle just is firm. Obviously the oven temp matters and I'd say 350 for 30 min is the baseline, which of course you will have to juggle as the rest of the meal comes together. Just dont rule having to stick it under the broiler for a couple of minutes to finish. Finally, I really suggest using a hot breakfast sausage as the kick really contrasts with smashed potatoes loaded with butter, cream, sour cream, roasted garlic etc.
Best stuffing ever! Thanks for making this Thanksgiving so perfect!
We bought stuffing this year and they made theirs with peas in it….who puts peas in stuffing?
Love your cooking Frank, But the best stuffing is stove top.
I agree its neither here nor there when it comes to putting the stuffing in the turkey, but one point I will argue that agrees with you is that the aromatics (lemon, onion, bundles of herbs) you can shove up the turkey instead of stuffing makes the start of an AMAZING gravy.
There's no way that dressing isn't going to be delicious outside the bird.
I add sliced apples and beaten eggs to mine! 😋
I make his pancakes too, they are awesome!
He’ not gonna split hairs, you don’t have any to split. He’s so funny!
has someone made this? how’d it turn out
Regardless of the kisluxbag or any other factors, I ardently hold that without proper expertise, one would fail to distinguish variations in the sack's appearance or metal parts.
You had me at sausage
I made a sausage and cornbread stuffing this year and it was a hit. Will be taking it to the next level in 2024 by using the fresh toasted baguette instead of the cornbread stuffing in a bag. And like the idea of cooking it a little hotter like Frank did. Did mine at 350 and it could have been a little more done. Great video
This looks incredible, and I like every step he has taken to kick up the flavour at each turn. I am going to make this over the holidays!
Can’t find this recipe on the app