TODAY | November 20, 2012
>>> in today's holiday kitchen, it is all about the sides. turkey may be the main act, but the supporting cast is what makes your feast memorable.
>> here with southern favorites is the chef and owner sugar kitchen in oakland, california. nice to have you back.
>> loved you the last time.
>> she made ribs that fell off the bone.
>> tough act to follow now.
>> really good stuff. we're making stuffing, bocornbread stuffing. my mom's from louisiana, my grandmother had a fig tree . i love figs. i have dried figs here we put in wine.
>> stir that with the onions and the celery that's already cooking down. pecans, the louisiana influence. i'll put some of these in there. then italian sausage . you can use any sausage, i like anduilli, but i like the fennel.
>> hoda's cooking. she's going to whole foods for thanksgiving dinner .
>> especially fresh herbs. if you can get away from using dry herbs. i have fresh rosemary, fresh sage chopped, and thyme, one of my favorites.
>> that smells so good.
>> i'm going to add a little bit of chicken broth to moisten it. then we're going to go in this bowl here, which is our pre-made cornbread, which you can make a couple days ahead of time.
>> or you can just buy.
>> at fresh foods.
>> whole foods.
>> so you want it to be kind of dry.
>> that way it will absorb the moisture. just doing kind of a rough break of this. we want it to look rustic so it doesn't have to be perfect.
>> then we're going to put --
>> might add some stock, though.
>> of course, we might.
>> use my rubber spatula. put all the ingredients in there. add a little bit of stock, then mix it together.
>> really easy. a lot of this can be done, you know, onions chopping and sauteing can be done ahead of time.
>> serves like six?
>> roughly, six to eight. stuffing's one of my favorites.
>> you cannot make enough stuffing.
>> it goes into the casserole here. then bake it for about an hour at 350.
>> it's already cooked, just a matter of getting the flavors