The Chew: Thanksgiving Back To Basics
The Chew crew went back to basics to give you the foundation you need to make Thanksgiving easy, delicious, and fun. What part of the traditional Thanksgiving menu do you think is not your best? Michael Symon shared his basic Thanksgiving Stuffing Recipe on The Chew.
The Chew: How To Make Moist Stuffing
Sayjal loves to eat stuffing, but she feels like her own recipe always comes out too dry. Symon shared his recipe with her and explained that you can embellish it with your own favorite additions, from meat to spices to fruit and much more.
But this will give you everything you need to make the perfect moist stuffing every time. What are your favorite stuffing additions and bonus ingredients? Does your family have a particular tradition that makes your stuffing unique? Tell me all about it by leaving a comment.
The Chew: Michael Symon Thanksgiving Stuffing Recipe Ingredients
Try to cut the onion and celery to roughly the same size. Symon said he also likes to make his own turkey stock early in Thanksgiving week, so he can get a jump start on stuffing and gravy.
- 2 loves toasted, cubed Peasant Bread
- 2 cups Chicken Stock (or Turkey Stock)
- Zest & Juice of 2 Oranges
- 1 diced Red Onion
- 2 cloves minced Garlic
- 1 cup toasted Walnuts
- 2 Eggs
- 1/2 cup Heavy Cream
- 1 stalk diced Celery
- 1/4 cup chopped Parsley
- Olive Oil
Michael Symon: The Chew Thanksgiving Stuffing Recipe Directions
- Place bread cubes in a bowl.
- Whisk eggs with stock, heavy cream, orange juice and orange zest.
- Pour this mixture over the bread cubes.
- Heat olive oil on medium in a large saute pan.
- Add onion, garlic and celery. Saute for a couple minutes.
- Add remaining ingredients and cook for one more minute.
- Combine bread with vegetables. Mix very well.
- Transfer to a prepared 9” x 13” baking dish. Let cool.
- Cover with foil and refrigerate overnight.
- Preheat oven to 375 F.
- Check stuffing. If it’s too dry, add more stock.
- Bake covered for 30 minutes.
- Remove foil and bake another 15 minutes.