Kindred in Davidson, North Carolina, is a gathering place for shareable plates and moments curated with intention. Here, Joe Kindred shares his family’s annual Thanksgiving stuffing that combines ample herbs, fluffy sourdough, and an unexpected touch of sherry. Serve in a big bowl drizzled with gravy, on the side of holiday plates, or stuff inside Kindred’s Smoked Whole Turkey.
Note: Start the breadcrumbs a day before assembling stuffing.
2 pounds sourdough bread, diced into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 large white onion, diced
6 celery stalks, diced
5 garlic cloves, chopped
¾ cup Amontillado sherry (optional)
½ ounce sage, picked and chopped
½ ounce thyme, picked and chopped
2 teaspoons salt
Black pepper to taste (optional)
¾ pound (3 sticks) butter
32 ounces chicken broth
- The day before making stuffing, preheat oven to 250 degrees. Place diced bread cubes on two sheet trays in a single even layer and bake for about two hours or until bread is completely dried out. Once dried, switch oven setting to broil and one at a time, place sheet trays under broiler to toast bread until golden brown, about 3 to 4 minutes per tray, being cautious not to burn them.
- The day you plan to serve the stuffing, place a large, heavy-bottomed pot over medium heat and add olive oil, followed by onion, celery, and garlic. Stir often and cook until the onions become translucent, about 7 to 8 minutes.
- Add sherry to pan to deglaze, if using. Continue cooking until sherry has evaporated.
- Add sage, thyme, salt, and black pepper (if using) and stir to combine. Add butter to pot and stir occasionally until melted. Stir in chicken broth and bring mixture to a simmer. Once simmering, remove from heat.
- In a large mixing bowl, combine vegetable mixture with dried breadcrumbs. Mix thoroughly.
- 6. Place mixture in refrigerator to cool completely. Once stuffing is fully cooled, use it to stuff both cavities of the turkey before smoking.
Recipe ByJoe Kindred of Kindred in Davidson, North Carolina