TODAY | November 20, 2012
Yum! Fig, pecan and sausage cornbread stuffing
Chef Tanya Holland of Brown Sugar Kitchen and B-Side BBQ in Oakland, Calif., shows that while turkey may be the headliner at your Thanksgiving meal, it’s often the side dishes that are the most memorable. She demonstrates how to prepare fig, pecan and sausage cornbread stuffing, and shows off delectable smoked yams and collard greens.
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This content comes from Closed Captioning that was broadcast along with this program.
>>> 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.
>> okay.
>> 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.
>> whatever.
>> okay.
>> 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.
>> right.
>> 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.
>> okay.
>> 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