Although I probably enjoy my Thanksgiving gravy a little more than the stuffing or the turkey itself— together, they’re the perfect partnership. For added depth, I often fold in diced, sautéed apples, fresh herbs and toasted walnuts or Italian sweet sausage to the homemade croutons.
I especially love making corn bread stuffing for the holidays. I remember one year my father requested oyster stuffing (he read about it in the NY Times)... hmmm... we tried it but not a family favorite!
I learned to prepare stuffing, rolled in a cloth napkin and poached in chicken broth at the CIA. I actually prepared this and served this stuffing roll sliced with roasted goose and braised red cabbage on the 10th and final day of the CMC exam.

A white bowl filled with stuffing and green onions

Holiday Stuffings

Growing up, our Thanksgiving stuffing was always a simple but deeply satisfying Italian tradition: chopped, sweet Italian sausage, onions, celery and day-old, toasted, Italian bread with eggs packed into the cavity of the turkey. The aroma was incredible, and the juices from the roasted turkey gave the stuffing an unmatched richness and moisture. I especially loved the 'cavity' stuffing the following day.


Today, best practices have shifted. To ensure food safety—and to prevent undercooking the turkey—most people prepare stuffing outside the bird.

Cooking the stuffing separately allows the turkey to reach 165°F safely (and quickly) while giving chefs more control over texture, seasoning, and browning. I always add rich, delicious turkey broth to my stuffing. It’s every bit as flavorful, with improved consistency and far fewer risks.

Prep Time: 3o min

Cooking Time: 30 min 

Ingredients

 Yield: 10 portions                                       

3 Tbsp       Butter, melted                                                                                            

2 Cups       Bread, small dice, toasted  (crusts optional)

                    Seasoning

3 Tbsp       Butter, melted                                                   

1/2 Cup.    Onions, minced & sweated                                                           

1/2 Cup     Celery, minced & sweated     

1 Cup          Apple, granny smith, peeled/cored & diced (optional)

1 sprig       Thyme, fresh, picked                                                

1/4 tsp.      Poultry seasoning                                                                           

1 Cup         Turkey or chicken stock                                                                                   

2 ea            Eggs                 

1/2 Cup.     Sweet Italian Sausage, cooked-chopped (optional)                                                                                    

t.t.               Salt                                                                                                                 

t.t.               Black pepper       

How to prepare Stuffing

A cutting board with eggs , apples , celery , onions and croutons on it
A tray of bread cubes is sitting on a table.

Step 1

Coat the croutons in melted butter or oil, season and bake until lightly browned.      

A pan filled with chopped onions is cooking on a stove.

Step 2

Cut the onions and celery into very small dice.

Sweat the onions and celery in butter for 3-4 minutes, add the seasonings and turkey stock and reduce by half.







If adding cooked sausage, nuts, diced apples, etc... add now and cool with the onions/celery mix.                         

A close up of a bowl of stuffing with bread and vegetables.
A glass casserole dish filled with stuffing and apples.
A bowl of stuffing is sitting on a table

Step 3

Mix the egg with the cooked onion and celery mixture.                                             

Toss the celery, onions, apples, thyme, seasonings and croutons together in a bowl.

Transfer to a buttered casserole dish.

(Two different sized casseroles are shown)

Step 4

Bake uncovered at 350°F until lightly browned.  (about 20 minutes)

Delicious suffings can also be prepared with croutons made with bagels, brioche, ciabatta, cornbread etc...

This is a photo of cornbread stuffing with carrots, celery, leeks & rosemary.

Beginners recipe: Vegetable Stock

By Tom Griffiths • January 16, 2026
I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks.  A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.

Beginners recipe: Breakfast Burritos

By Tom Griffiths • January 16, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.

Beginners recipe: Stuffed Peppers

By Tom Griffiths • January 15, 2026
Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride. At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.

Beginners recipe: Cutting Zuchini

By Tom Griffiths • January 15, 2026
I remember a chef teaching me to carefully slice the center seeds from a zucchini and then prepare beautiful dices for a ratatouilli. The seeds and center area get soft and mushy before the outer 'meaty' section of the squash cooks.

Macaroni and Cheese

By Tom Griffiths • January 15, 2026
Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster. Macaroni and cheese with pancetta

Culinary Basics; The Art of Stocks-Vegetable Stock

By Tom Griffiths • January 13, 2026
Culinary Basics: The Art of preparing Stocks

Paella

By Tom Griffiths • January 13, 2026
Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans. Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra , prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat. Paella is all about the rice!

Copy of Beginners Recipe: Breakfast Burrito

By Tom Griffiths • January 7, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable. 

Tenderloin Steak

By Tom Griffiths • January 6, 2026
Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons. Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.

Zesting and cutting Orange Supremes

By Tom Griffiths • January 4, 2026
Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors! Types of Oranges: There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange , recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges , which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges , characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges , known for their bitterness, are mainly used in making marmalade and flavoring liqueurs.