Holiday Stuffing Made Easy

By Sean-Patrick M. Hillman


It’s that time of year when friends and family descend on our homes for Holiday celebrations. It’s also that time of year when the argument of which stuffing is better, chestnut versus cornbread.

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Chestnut Stuffing provides a more profound, warmer, and more seasonal flavor to stuffing than cornbread. It has always been my experience that having actual cornbread on hand to serve with dinner is a far better way to include that flavor profile in your meal. Secondly, stuff the bird. Your stuffing will be safe if you check temperatures correctly throughout the turkey cooking process. I have put my Mother’s chestnut stuffing recipe here for your use this Thanksgiving (with appropriate warnings to remain safe). I hope you enjoy it!


• One loaf of white bread with crust (left out overnight with packaging opened)
• One stick of salted butter
• 1.5 diced sweet onion 
• 1 cup diced celery
• ½ cup of fresh chopped parsley
• 12 ounces of whole roasted (or steamed) chestnuts (out of the shell). Preferred is Williams Sonoma Steamed Whole Chestnuts.
• Dry Sherry or Port
• Ground sage
• Salt
• Pepper


Open bread the night before, letting it get stale (don’t cut crusts)
Break the bread into small and medium pieces the next day and place in a bowl.

Heat the butter, onions, and celery until translucent. Pour over bread. Sprinkle in parsley and sage to taste. Break up chestnuts and stir in. Pour sherry or port over so the bread mixture is moist (not mushy). 

Stuff the turkey right before you cook to ensure maximum safety from bacteria inside the bird. You will have stuffing left, so put the remaining inside foil and cook with the turkey for about an hour before total turkey cooking time is done. Serve and Enjoy! 

Bon Appetit!

The Renaissance of The Brindle Room
I recently ran into Jeremy Spector, Chef and Co-Owner of The Brindle Room in the East Village. I knew I had to revisit his outpost.    

The Brindle Room was one of the hottest spots in the East Village when it opened well over a decade ago. The restaurant remained extremely popular until the pandemic forced it to close temporarily. The restaurant re-opened last year in a new location and is well on its way to returning to its former glory, not that it ever really left!  

My wife Kylie and I stopped in for dinner a few weeks ago. Bear in mind my wife is a vegetarian, so eating out is often an adventure. 

Our culinary adventure began with my Tuna Tostada appetizer, while my wife grazed on the abundantly delicious Kale Salad. The tuna was incredibly fresh, and its flavor was perfectly complimented by the avocado cream and pico de gallo on a crunchy corn tortilla. 

We continued our delicious dalliance, with Kylie thoroughly enjoying the Orecchiette Broccoli Rabe & Sausage (minus the sausage). At the same time, I wolfed down one of the best burgers I have had in decades. Kylie was impressed with her pasta dish, while the Sebastian’s Steakhouse Burger was incredibly flavorful with a juicy, thick meat patty. 

Our journey ended with Spector’s Chocolate Mousse; it was well-balanced, smooth and perfect. Needless to say, we’ll be back. The Brindle Room is fabulous, and it is clearly due to Jeremy Spector’s masterful flare in the kitchen and his welcoming approach to the front of the house. 

For more information on The Brindle Room, visit