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For the stuffing, the chef starts by sautéing onions, celery, and garlic in butter, adding in fresh thyme and sage to infuse the mixture with classic Thanksgiving flavors. Diced apples and toasted walnuts are then incorporated, providing a sweet and nutty contrast.
To bind the stuffing, the chef uses a combination of chicken stock and toasted bread cubes, allowing the flavors to meld together. The stuffing is then pressed into a loaf pan and baked until golden brown and crispy on top.