Michelin-Starred Chef Shares 5 Tips to Make Perfect Stuffing (or Dressing) this Holiday

At Thanksgiving dinner, the turkey is usually the star of the show. It gets the prime position at the center of the table, and carving it is often a divine right bestowed upon the family’s patriarch. But on a day that’s all about eating, you certainly can’t skimp on the sides – especially the stuffing.

Whether you call it stuffing or dressing, this is one side that needs to be on point. That’s why I’ve never even tried to take the job of making it away from my mother. That is, until this year. But before I faced my fear, I needed to ask an expert.

So I caught up with Michelin Star Chef Charlie Mitchell of Clover Hill Restaurant in Brooklyn to get his tips on making stuffing (or dressing) something my holiday dinner guests will love.

Mitchell says the main difference between stuffing and dressing is the bread used for the base. “With dressing, the base is cornbread. For stuffing, it could be sourdough, brioche or another bread that’s toasted and diced,” he said. “Texturally, the two eat a lot differently. But you can still reach a lot of the same flavor points – if you’re a good cook.”

There are only so many hours in a day and only so much room in the oven. So if you’re making a big meal for your family, Mitchell says do yourself a favor and prep your stuffing the night before. In fact, he says starting early will give your dish a big flavor boost.

“I learned from my grandmother that with most of the things you cook on Thanksgiving, the flavors marry better overnight,” he said.

Mitchell suggests mixing your stuffing and putting it in your pan the night before. Then, all you have to do is bake it on the big day. “That way, you aren’t stressed when people are on their way.”

It doesn’t matter if you’re making stuffing or dressing. If it doesn’t have good flavor, you might as well not even put it on the table. Mitchell says a good stock is a great place to start.

“If you’re a great home cook, you can make your own chicken or turkey stock. But no one will judge you if you use store bought,” he said. “You can get a nice brand and make sure you get as much flavor packed in there as possible before you throw it in the oven.”

The seasonings you use can make or break your stuffing. And Mitchell suggests going fresh whenever possible. He says dried herbs go stale if you don’t use them often enough. And once they lose flavor, they won’t add anything to your dish.

“You’ll have to do some chopping, but those flavors you get from fresh herbs are just so much more aromatic. It just smells the whole house up with goodness,” he said.

Cooking a big meal for your family can be intimidating. But Chef Mitchell suggests relying as much on your taste buds as the recipe to make sure you’re putting your best dishes on the table.

“As long as you get your ratios right – the amount of bread and the amount of stock you need – it’s going to come out nice. After that, you can start adding the vegetables and seasonings to taste,” he said.

“I think it’s just important to taste what you’re cooking before you put it in the oven and again before you commit to serving it to your guests,” he said.

This year, Chef Mitchell partnered with delivery service Shipt to share some of his creative takes on this classic side that are sure to bring the flavor. So if you’re looking to add something new to your Thanksgiving table, check out his recipe for Sweet Potato and Maple stuffing.

Prep time: 25 minutes, Cook Time: 1 hour 25 minutes

Yield: 8 to 10 servings (Total Yield: 12 cups)

1 (14-ounce) loaf brioche, cut into ½-inch cubes

8 ounces bacon, chopped

2 pounds sweet potatoes, peeled and cut into ½-inch cubes

1 teaspoon Kosher salt

4 tablespoons salted butter, diced

½ cup chopped onion

1 tablespoons minced fresh garlic

1 tablespoons fresh rosemary leaves, chopped

2 tablespoon fresh thyme leaves

2 cups chicken stock

½ cup maple syrup

Garnish: fresh rosemary sprigs

Maple Syrup for serving

Preheat oven to 400 degrees. Grease a 13 x 9-inch baking dish.

Arrange brioche cubes in a single layer onto baking sheets. Bake 13 to 15 minutes or until toasted and lightly browned, stirring after 7 minutes. Transfer to prepared baking dish. Reduce oven to 375 degrees.

While bread is toasting, heat a large nonstick skillet over medium heat. Add bacon; cook 7-8 minutes, stirring occasionally, or until browned and crisp. Remove bacon with a slotted spoon, reserving 4 tablespoons drippings in skillet. Increase heat to medium-high; add sweet potatoes and salt. Cook, stirring occasionally, 10 minutes. Reduce heat to medium; add butter, onion, garlic, rosemary and thyme. Cook 5 minutes, stirring frequently. Remove from heat.

Stir together chicken stock and maple syrup; pour over bread cubes in baking dish and stir gently until moistened. Add sweet potato mixture, and ½ of reserved bacon bits, stirring gently to combine. Top with remaining bacon bits; bake at 375 degrees for 40-45 minutes or until lightly browned.

Garnish with rosemary, if desired. Serve with additional maple syrup.

You can get more of Chef Charlie Mitchell’s stuffing recipes here.