(audience applause)
Thanksgiving is all about the stuffing.
The stuffing is to me the most important part.
I mean you need the bird of course.
I think arguably most people eat the bird
to get the stuffing.
Exactly, exactly.
Right.
So we're gonna start with some
of that mirepoix that we bought at the store.
So some onions and celery and carrots.
All right, I do have a little bit
of the fat from the turkey.
So that works if you have some chicken fat.
Or whatever juices you have.
And then can you add this chorizo right here to the pan?
I sure can baby.
This is some loose Mexican chorizo
and this is gonna have sort
of a Southwestern Southern California
sort of vibe to it.
So we're gonna cook this chorizo
in the pan with our onions
and our carrots and our celery.
You know celery doesn't get enough respect either.
I love celery.
Celery I think its' the key
to a really, really great stuffing,
and we're gonna add a little bit of garlic.
Let's see, I have over here a little bit
of garlic that's just been grated.
So this is gonna be somewhat spicy.
In the broiler I have,
yes some Poblano peppers that are gonna roast up.
Nice, beautiful.
So as a matter of fact,
can I grab that towel?
Sure.
I'm gonna pull these out of the oven.
And then I think for me,
one of the things about stuffing
that I think intimidates people
is what type of bread do you use
for the actual stuffing?
And it can be whatever you have.
I like to say whatever's laying around the house.
Or you can save your bread ends in the freezer too.
Exactly, so-
And then cube up for stuffing
or use them to grind up for bread crumbs.
Right, so whatever you have.
So I'm gonna,
if it's a frozen waffle,
that's fine for stuffing.
That's what I'm saying.
That actually sounds delicious.
I'm gonna use some cornbread croutons.
Cornbread stuffing mix
or cornbread crumbles, right.
I little bit of cornbread croutons over here.
I'm gonna add that to the pan
with the chorizo and the mirepoix that's cooking.
Yum.
But here's where it gets a little personal for me
and I think really interesting is
my mother-in-law taught Spanish
for like 20 years
so she's always got in the fridge
a couple of left over Tamales
from like I don't know where.
There's always Tamales laying around.
So what I have here are just some store bought Tamales
that I'm gonna actually,
if you wanna de-husk them for me.
Oh, they're still a little frozen.
Yeah.
They're Literally from the freezer section.
They're literally from the freezer section.
And I'm just gonna chop these up,
and I'm gonna add some
of these tamales to my stuffing, right?
So there's gonna be some pork in here.
And then it'll be a hot tamale.
I like it.
So there you go.
I'll do one more and I'm gonna add this.
So you have cornbread,
you got chorizo, you got these nice chunky bits.
Do you need all four of these?
I don't think so,
I think this is fine.
That's good?
Okay.
Yeah.
And then we're gonna add this to the pan.
Again, there's a little bit
of that fat from the bird, right,
as you're basting the bird.
That's so fun.
What a great tip and trick there for cornbread stuffing.
(audience applause)
But I guess like for me
don't be intimidated.
If you don't have tamales that's fine,
but it could be everything from tortilla chips
to potato chips to frozen waffles.
Are we still okay with this?
So good.
Caky.
No, no, that was I'm drooling,
not I'm shocked.
I'm gonna add some of the spices.
I'm gonna keep on with this southwestern theme over here.
So I'm adding some cumin.
I'm gonna add a little bit of coriander.
They go everywhere together, cumin and coriander.
They're like little buddies.
One of the keys is gonna be now I'm gonna add stock.
So I happen to have here some amazing Rachael Ray
chicken stock.
(audience applause)
I love.
I'm so sure our staff forced that on you,
but thank you.
No, no, this is what I use in my house.
It's the best,
it's literally the best chicken stock
that there is.
Thank you, I appreciate that.
We're gonna add some of that.
Now, this year you're cooking at home, right chef?
Some years you guys take a family vacation.
This year you're gonna,
hanging home.
This year we're doing the traditional thing,
like I don't now lie family flag football game in the yard.
Yes.
And like cooking one whole,
maybe two birds in my house to be honest.
I always do two birds, yeah.
But yeah we're keeping it pretty traditional.
Last year we were in Italy,
so that was kind of fun
being an American abroad during a holiday
that only we celebrate.
I think at thanks,
no, but I think a Thanksgiving vacation is clever
because we are the only country
that celebrates it.
So when you go other places it's cool.
Yeah and pasta carbonara
for Thanksgiving works.
Just saying I can tell you that that works.
Carbonara anything any day works.
Yeah.
So this is gonna be the next part
of this stuffing right here
is we have our Pablano peppers.
Ah this is gonna be amazing.
What a dish.
Nobody's gonna really care about the turkey, sorry.
(laughing)
This is gonna add a little bit of spice to it.
And again, you can throw these right on the stove top.
And I'm just gonna chop these up and add these
to our stuffing.
This is a great,
this is a great stuffing road map guys for anything
the rest of the year.
Road chicken rubbed with Chipotle
and adobe or some sort
of nice spice blend,
or a big roast pork.
Absolutely.
This stuffing would be great the rest of the year too.
There you go, there you go.
(audience applause)