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Chef Jeff Fournier

Jeffrey P. Fournier grew up in an untraditional culinary environment. In his French-Armenian home, delicacies such as raw lamb kibee were a regular part of ...

You can find Chef Jeff Fournier at 51 Lincoln

Dad's Holiday Stuffing

by Chef Jeff Fournier

Serves 8

The holidays are all about family and, if you’re lucky, food. Chef Jeff Fournier shares a classic stuffing recipe that he learned from his father and serves to his loved ones every Thanksgiving. It takes minimal effort, he promises, and will definitely be worthy of a place on your family’s holiday table.


  • 2 pounds sweet Italian sausage
  • 2 large white onions, small dice
  • ¼ cup fresh rosemary, chopped
  • ¼ cup fresh thyme, chopped
  • ¼ cup fresh oregano, chopped
  • ¼ cup garlic, chopped
  • 2-3 quarts of chicken stock
  • 3-4 baguettes, ½ inch dice


  1. Remove sausage meat from casing.
  2. Add sausage meat to a large sauté pan, season with salt and pepper and brown over high heat. Then set sausage aside in bowl.
  3. In the same pan, add the onions and fresh herbs. Sweat the onions and herbs over medium heat until the onions are translucent, being careful not to brown the onions
  4. Then add the sausage back into the pan and simmer for 5 minutes to blend the flavors together
  5. Then add about a quart of chicken stock and simmer until the stock is hot.
  6. Transfer to a large bowl and begin to fold in the bread until it is moist.
  7. After all the bread is incorporated, transfer to a casserole dish and bake in a 350 degree oven for 45 minutes to an hour until a crust forms on top. Add more stock as needed for moisture.


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