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Holiday Stuffing Recipes from OXO Chef in Residence Tim Hollingsworth
Cooking & Baking thanksgiving sides

Holiday Stuffing Recipes from OXO Chef in Residence Tim Hollingsworth

Holidays mean family time for OXO Chef in Residence Tim Hollingsworth, and these holiday stuffing recipes taste like tradition.

1 min read

If you’re searching for some holiday stuffing that is sure to become a staple in your family holiday gatherings, these recipes may just do the trick. Passed down from his mother and mother-in-law, each of these stuffing recipes offers a unique twist on tradition.

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Dive into the holiday spirit with Ms. Hollingworth’s sausage, sage and celery stuffing or try Ms. Hajjar’s hashweh, a Lebanese one-pot rice dish with beef, nutmeg and toasted almonds passed down from Tim’s wife’s Lebanese traditions. Invite your nearest and dearest to cook these dishes alongside you and create tastes, smells and memories that will last a lifetime.

OXO tools you’ll need: carving & cutting board, silicone spatula, ceramic professional non-stick cookware, stainless steel measuring spoons, ceramic professional non-stick 5QT stock pot, etched ginger & garlic grater, stainless steel measuring cup, angled measuring cup, glass baking dish

Ms. Hollingsworth’s Holiday Stuffing from OXO Chef in Residence Tim Hollingsworth

Directions:

1.
Make a cornbread recipe following 1 box of cornmeal.
2.
After cooling, crumble cornbread on a sheet tray to let dry for a minimum of 1 hour.
3.
Heat up pan, add oil and cook sausage.
4.
Cook through then add onion cook until translucent, add celery cook for another 3 minutes, add sage.
5.
Season with salt and pepper to taste.
6.
Combine sausage mixture with cornbread in a large mixing bowl.
7.
Add broth until moist.
8.
Mix well.
9.
Bake in oven 350 for 30-45.
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Ms. Hajjar’s Holiday Hashweh from OXO Chef in Residence Tim Hollingsworth

Directions:

1.
Heat up a medium pot on medium heat, add grapeseed oil and ground beef and cook until browned.
2.
Season with spices.
3.
Continue to cook for 1-2 minutes then add rice and cook for another 1-2 minutes incorporating the rice with the ground beef.
4.
Add water.
5.
Bring to a boil, then turn down to low heat.
6.
Cook for 30 minutes with the lid on, occasionally stirring about 4 times.
7.
Meanwhile; In a non-stick pan, fry your pine nuts in ¼ cup of grapeseed oil.
8.
Once lightly browned, remove from heat, drain and reserve.
9.
In the same pan, fry your slivered almonds in ¼ cup of grapeseed oil.
10.
Once lightly browned, remove from heat, drain and reserve.
11.
Lightly season fried nuts with salt.
12.
Plate dish and garnish with fried nuts, serve with plain Lebanese yogurt.

Chef’s Notes: This recipe is great year-round, but when it comes to the holiday season this is traditionally served with a roast turkey or roast chicken.

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