Thanksgiving Stuffing

Brent Hofacker - Shutterstock

The traditional turkey stuffing gets a little refresher thanks to Ceia’s Jeremy Glover who doesn’t stray too far from classic flavors (there’s plenty of thyme and sage) but still adds his own twists (cabbage and apple both make appearances). Find room on your holiday table for this updated take on a much-loved seasonal side dish.


Servings: 6-8


  • 1 head of cabbage, shredded
  • 3 tablespoons duck fat
  • 3 apples, diced
  • 2 tablespoon sage, chopped
  • 2 tablespoon thyme, chopped
  • 1 loaf day old bread (preferably sourdough)
  • 1 quart turkey stock
  • turkey liver, chopped
  • 2 shots cognac (preferably Hennessey)


  1. Shred cabbage, place in sauté pan with duck fat and cover to sweat on low heat.
  2. After the cabbage has wilted down, add apples.
  3. Chop the thyme and sage and add to the cabbage and apple mix.
  4. In a separate pan, sear the turkey liver. Once seared on both sides, pull out of pan and chop into very small pieces. Place the chopped liver in the cabbage/apple mix.
  5. Deglaze the liver pan with the cognac.
  6. Once the pan is deglazed, add this mixture and the remaining cognac into the cabbage/apple mix.
  7. Lightly toast the diced bread pieces; add to the pan with other ingredients.
  8. Add the stock to the bread/vegetable mixture. This should be moist enough that it sticks together when mixed. Season with salt.
  9. Stuff the turkey with your stuffing mixture and bake depending on the size of the turkey.

You may also be interested in