A white bowl filled with stuffing and green onions
Although I probably enjoy my Thanksgiving gravy even 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 generally prepare more than one style of stuffing...   a stuffing sampler!
A cutting board with eggs , apples , celery , onions and croutons on it

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)


3 Tbsp       Butter, melted                                                   

1/2 Cup.    Onions, minced & sweated                                                           

1/2 Cup     Celery, minced & sweated     

1 Cup          Apple, granny smith, peeled/cored & diced

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 tray of bread cubes is sitting on a table.

Step 1

Coat the croutons in melted butter and bake until lightly browned.      

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

Step 2

Sweat the onions and celery in butter for 3-4 minutes, add the diced apples, season & cook an additional minute, cool.                         

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 and turkey stock together.                                                       

Toss the celery, onions, apples, thyme, seasonings and croutons together in a bowl, pour the egg mixture on top, stir in the egg misture and transfer to a buttered casserole dish.


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.

Sweet Corn Bread

By Tom Griffiths • November 26, 2025
Holiday Corn Bread This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu. The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes. Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.

Cranberry Sauce

By Tom Griffiths • November 26, 2025
There are countless styles of cranberry sauce to enjoy during the holidays, each with its own family history. Growing up, I remember using a can opener on both ends of a can of jellied cranberry sauce, then gently sliding the jellied, ridged cylinder onto a platter before slicing and shingling it—an iconic presentation in many American households. Today, cranberry condiments take many forms. Some cooks prefer using fresh, uncooked cranberries for a bright, tart relish, while others simmer berries with spices, citrus, or fruits for deeper complexity. There are endless homemade variations, each reflecting regional flavors, family traditions, and a bit of personal creativity.

Beginners Recipe: Home fries

By Tom Griffiths • November 22, 2025
My first job was as a dishwasher in a local diner. It was hard work, but a lot of fun; the owners encouraged me to finish my cleaning quickly so I could learn to prep and cook. That early exposure shaped the way I think about simple, well-prepared food — especially diner classics. Despite their simplicity, exceptional home fries are surprising hard to find. Truly great home fries should be hot, crisp, and deeply flavorful, not deep fried or those soft, pre-made versions that too often appear on the plate. Once you’ve experienced the real thing — potatoes cooked with care and attention — you never settle for anything less.

Beginners Recipe: Grilled Cheese

By Tom Griffiths • November 22, 2025
This recipe is simple and has flavor, visual appeal and craveability. After making this a few times, try different types of breads and cheeses. Try adding slices of prosciutto or smoked ham or grilled vegetables. I like to serve bitesize squares of grilled cheese as croutons to dunk into cream of tomato or cream of mushroom soup... amazing!

Seafood; Grilled Swordfish Steak

By Tom Griffiths • November 21, 2025
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!

Senate Bean Soup

By Tom Griffiths • November 19, 2025
Senate Bean Soup is one of those enduring American classics — simple, hearty, and steeped in tradition. Served daily in the U.S. Senate dining room for more than a century, it’s a dish that reflects the straightforward, honest cooking of its era: navy beans, onions, potatoes, and the unmistakable depth of smoked pork. Add croutons and it becomes classic!

Beginners recipe: Croutons

By Tom Griffiths • November 19, 2025
Years ago I shared a food stand with close friends at a large fairground. Our families worked the booth on the weekends and it was a lot of fun. I often came in early to prepare five or six soups... Spicy Vegetarian Black Bean, Chicken & Macaroni, Beef Barley, Tomato etc... We served salads and sandwiches as well; the most popular sandwich was sliced roast beef on a toasted roll with gravy, onion rings, and provolone, we frequently ended up with extra rolls at the end of a shift. Naturally… croutons. At the time, I typically served croutons only with certain soups—styles that truly benefited from that added texture and richness. But the rest of the team had a different idea. They started offering croutons on every soup, no matter the style, and the customers absolutely loved it. It became one of those small, unexpected touches that kept people coming back .

Chicken Noodle Soup

By Tom Griffiths • November 17, 2025
As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef. For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.

Chili con Carne

By Tom Griffiths • November 13, 2025
A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better. Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table. It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.

Soup; Pasta e Fagioli

By Tom Griffiths • November 11, 2025
At the beginning of my career, I commuted into New York City to work in some of the finest restaurants in the country. One winter night, during a raging snowstorm, the bus got stuck, and a few of us decided to walk home — a few miles for me. The highway was quiet, the snow falling heavy under a bright full moon. By the time I reached home, cold and very hungry, my parents were sitting at the dining room table with a steaming pot of pasta e fagioli, crusty Italian bread and a bottle of Italian red wine. Simple, humble, and absolutely perfect — the kind of meal that reminds you why food matters.